Southern Cornbread Recipe
Is cornbread an issue of true debate? That depends on where you live. But for those of you who love a no-sugar, crispy skillet version this southern cornbread recipe is spot-on.
I have a theory about cornbread.
If you grew up north of the Ohio River or had a family member who taught you to cook who did, you will put sugar in your cornbread.
If you grew up south of the river, you don’t. You never realized I was so wise did you?
I grew up south and so did the cooks in my family so we don’t put sugar in our cornbread. In fact, the only thing sweet cornbread is good for to me is a corn dog.
I’ll just pass if I have to eat it with sugar in it. Isn’t it funny how we get used to something tasting a specific way?
So I say that to say this: you CAN put sugar in my recipe and I will still work for you. I don’t know how much to tell you to put in though–you may just have to wing it.
And speaking of winging it, that’s what I realized that I do when I make this. Even when my mom taught me as a little girl, it was all by eye.
If it’s too thick, add more milk. If it’s too thin, add more cornmeal mix.
I’m going to try to give you measurements, but just remember it should be just thicker than pancake batter. Get that down, and you’re good.
I kept wondering if this recipe was just too easy to share with you. Then I heard my friends talking about it one night–they use a (gasp) bagged mix that you just add water to.
Oh. We have a problem.
We need real cornbread.
If you’re gonna get out a mixing bowl and dirty a spoon, you might as well make it taste better than a bagged mix–that’s just my opinion.
My secrets to crispy southern cornbread
I use a self rising cornmeal mix. You can find self rising mix in your baking aisle with the flour. Don’t just buy a bag of cornmeal. You will call me mean names if you do. White Lily makes a good one.
If self rising cornmeal mix isn’t available where you live, try this homemade version.
And for the best crust–that golden crispy crust, you’ll need a cast iron skillet.
You can make yours in another dish, but it just won’t be the same. Mom taught me to turn the cornbread over when it’s done (flip it out of the skillet while its raging hot) onto an oven mitt and put it back in the pan with the pretty, crispy side up.
I didn’t for this picture, but it does make it really pretty.The key to that crispy crust is to have your skillet screaming hot and plenty of oil in it when you pour in your batter.
I heat mine on the stovetop, or you can heat your pan in the oven.
You can also skip that step if you don’t have cast and just lightly grease an 8×8 baking pan and bake it up that way.
Serve it warm with pinto beans and mashed potato cakes, chicken pot pie, or just butter and jam.
Southern Cornbread Recipe
Ingredients
- 2 cups self rising cornmeal mix not just plain cornmeal
- 2 eggs or 1 extra large egg
- 2 tablespoons vegetable oil or an equivalent amount of refined coconut oil, bacon grease or lard
- 1/4 cup vegetable oil for the skillet if using cast iron; an equivalent amount of refined coconut oil, bacon grease or lard will substitute
- 1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
Instructions
- Preheat the oven to 400 degrees.
- If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
- Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
- Mix until combined and drop a small amount into your skillet.
- If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
- Transfer the skillet from the stove top to the hot oven.
- Bake 25-30 minutes or until golden and set.
Notes
Bake as directed. Nutrition information based on the use of refined coconut oil in place of the vegetable oil.
Nutrition
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Thank you Rachel for a great corn bread recep. And it is so simple, I just tried it and it is awesome.
Real corn bread, not some version with sugar added..
Hahahaha Thomas! Nope no sugar though our sweet loving friends can certainly add it if they want to. 🙂 So glad you enjoyed it. –Rachel
excellent and accurate commentary
excellent recipe
I’ve recently moved from the deep South to the tip of Maine – cast iron skillets in tow – and showing my new friends the art of sweet tea and cornbread!
Haha! I’m always accurate on my commentary Angela! 😉 I can’t imagine moving to Maine from the South. I’d be in major culture shock. But yes, teach all your new friends how to eat proper cornbread and tea! I love it. Enjoy your new home. –Rachel
This is “Southern Cornbread”, Sugar-Free! Yankee Cornbread is more of a dessert cornbread with the added sugar. I use a slightly different recipe. I use 2 cups of Buttermilk, and 2 tsp of Himalayan Salt, as well as substituting Avocado oil instead of vegetable oil. Avocado oil has a much higher smoke point, and I cook my cornbread at 450°. Using the Avocado oil gives you a “Healthy” cornbread, as Avocado oil is the ‘good fat’, good for your heart! I prefer Himalayan salt, but have used Sea Salt, but you can use any salt you wish. I use this recipe for Southern Ho Cakes as well. By the way, Ho Cakes make wonderful buns for hamburgers and BLT’s! Real Southern Cornbread, is Wonderful with Slow-cooker Pinto beans or White beans, as well as pretty tasty when eaten with chili! Southern Cornbread was a stable in our home, when I was growing up. We had it almost EVERY meal. Oh yeah, if you get a chance, make some fried apples (like Cracker Barrel), and put those over a slice of cornbread… DELICIOUS!!!
Just curious, why do the southern cooks always use so many self-rising products.
My Mom was an ole southern gal born bred and raised in Savanah Georgia but, she did not use self-rising products. Was wondering why this is such an issue for most southern cooks?
Hey Jaime, it’s not an issue–it’s just a cultural thing I think. And it’s no big deal not to have on hand. Self rising flour is just all purpose with added salt and baking powder already in it so you get three ingredients in one. It’s readily available in the South, and it’s the only self rising product I know of. Self rising cornmeal mix is only self rising because the flour and leavening has been added to the bag. Again, easy to make without it too, you just have to have the other ingredients on hand. 🙂
One other trick I use when making cornbread: I put my skillet on the stove top on medium high, like you do, but when I pour my cornbread batter into the skillet, I allow it to start to bubble before putting it into the oven. I allow about 3 or 4 bubbles to know when to put it in the oven. I get a dark brown, very crispy bottom, which we love. Oh yeah, this cornbread is essential to being able to make a proper Southern Cornbread Dressing for chicken or turkey! Of course if you’ve fried some country ham or bacon and saved the grease, that makes a very flavorful cornbread as well.
Thank you! I have been looking high and low for a proper cornbread recipe. The internet is overrun with sweet cornbread recipes.
This was the exact taste I was looking for.
I would advise others to wait until after you e made you batter to begin heating your oil.
I guess I was slow, and the oil began to smoke before my batter was ready.
Jeane you made me laugh then you said “proper cornbread recipe”. I guess for those of us who know what we like, this is proper. And yes, if you aren’t fast at making yours, do delay heating the oil or just heat it over medium/medium low. I’m so fast at it I’m ready before the oil is but it’s a recipe I almost know better than my own children so that’s understandable. You’ll be faster next time! So glad you enjoyed it. –Rachel
Englishwoman here! I recently visited Denver, and was looking for a nice simple recipe to feed my friends now I’m back home as a side-dish to some other flavours I’ve brought back, and this was perfect. Self-raising cornmeal doesn’t seem to exist here, but using Carrie S’s suggestions above it turned out really well, very delicious 😀 Thank you for sharing, so I can taste the Mesa whenever.
Hello Dru! You’re probably right–I’m sure self raising cornmeal is not available in the UK, but it sounds like you made it work just fine and I’m so glad! You might like adding some jalapeños or cheddar cheese on top next time. That’s very southwest. 😉 I’m so glad you enjoyed it! –Rachel
Can’t thank you enough for this receipe. I have searched forever for my Grandmothers cornbread and this is a close as it get. Thank you final found a receipe that doesn’t call for SUGAR. I am in heaven. Looking forward to a big glass of buttermilk and cornbread.
You’re so welcome Judi! My mom loves buttermilk in her cornbread in a coffee mug as a treat after dinner, so I’ve seen that a lot in my life. Enjoy! –Rachel
Turned out perf3vt. I am a terrible cook but this is the one thing I can do. Tastes like my mom’s. I love it.
Terrible cooks are always welcome Linda. 😉 If you stick around, we might make you in to a better one! –Rachel
While perhaps there are other simular recipes floating around WWW, I found yours first amongst the plethora of so called ‘Southern’ style cornbread, and yours is spot on. The interesting thing about your cornbread is how versatile a base it can provide in getting creative depending on what it is accompanying. Hot Spivey chile might call for a little sweetness to counter balance the heat, or adding Chile’s to spice up the bread. If I’m sitting down with some smothered greens laced with ham chunks, black-eyed peas and rice, your cornbread would be sitting on my plate melting a tab of butter. I have only one bone to pick and that is if one does not have a cast iron skillet for your cornbread, get one! A pan just will not do.
Very good thoughts Jay! Thank you! And I agree on the skillet but I’d never want anyone to miss out on the flavor because they didn’t have one and lots of people still don’t. 🙂 It’s my favorite cornbread for sure! –Rachel
Ive always put my skillet in the oven when preheating. Grease plenty hot by the time uts preheated.
I grew up very poor in rural Virginia. This is how we made our corn pone (but we still called it cornbread):
2 cups corn meal (Big Spring Mill out of Elliston, VA)
1 cup self rising flour (also Big Spring Mill)
Stir in buttermilk until it will just barely pour
Set the mixing bowl on the stove.
Put oil/Crisco/lard/bacon grease, whatever you have to cook with, in a 10″ cast iron skillet.
Put skillet in over.
Heat to 425F.
When oven hits temperature, pull out the skillet and pour in cornbread mix.
Bake at 425F until the top is golden yellow-brown.
The higher heat browns the outside to a perfect crust and leaves the inside a little moister. Helps retain a slight hint of the buttermilks “bite”.
That sounds perfect Adam! Thanks for your thoughts!
Just like Granny’s!! I feel like crying tears of joy, I haven’t tasted this in 20 years since moving out of NC. SO good!! I live in Pennsylvania now, & the likelihood of finding non-sweet cornbread is slim to none. I like to connect to my deceased family by making family recipes. My original one was pretty vague with no instructions. Your recipe was the most like it! Used shortening to grease the pan. Had to add 3 tsp baking powder + 1 tsp salt since my cornmeal was not self rising. Buttermilk, of course. 28 minutes in 375 convection oven. Flipped the cornbread for presentation, since that’s the way Granny made it! Thank you SO much!
Oh Carrie!!! Happy dance for you!!! Food is so much more than just a meal for us all–it’s emotion and memories and love. That’s what it is for me and it sounds like it is for you too. I’m so glad you had success with my version and that you can finally give up that 20 year fast for good cornbread. Come see me again soon! –Rachel