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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what is the receipe for a very small cast iron skillets I am older but I don’t want a big skillet full
You could cut this recipe in half.
I’m fixing to attempt this lol I used to make really good cornbread but last few times, it’s turned out really dry & just doesn’t have that Good cornbread taste,,what am I doing wrong? 😢
Have you used this recipe or are you referring to another one?
I appreciate you ladies! Such good advice. I am headed out to get some ingredients and cook some viddles! Thanks for the pointers
Just curious if I’m reading this right is that 1 3/4 cup or 1 and 3/4 cup of buttermilk?
There’s no such measurement as “one three quarters cup”. I assume you’re thinking that means one measurement of 3/4 cup. This 1 3/4–“one and three quarters cup”.
excellent recipe. I used flax seeds 1 tablespoon to three table spoons of water as an egg substitute. for the milk I used my thick and creamy oat and added a tablespoon of vinegar to try and achieve that buttermilk taste and consistency. success! fried it in a hot cast iron and baked it perfectly golden. I couldn’t keep my hands off of it.
I put the 1/4 cup of oil into my cast iron and heated on high on the stove but then when I dumped in the batter (it sizzled) the oil got on one side and that side looks very weird compared to the rest. What happened? Lol
It’s fine Ashley! The batter just forced some up and over. It will bake up just fine.
made this to gonwith some black eye peas and it was perfect! quick and delicious
Love your Southern corn bread recipe.
I’m from Georgia, this is how my mother made it.
I am 80 years old and have never made cornbread differently. Thank you
I’m fixin to try your recipe & have 2 questions: I have both white & yellow self-rising corn meal (yep I’m a Southern gal!), does it matter which one? Next, thoughts on heavy cream instead of milk? I’ve always used Martha White packages because I’ve never found a recipe that didn’t call for sugar until now! Bless you!
Either color is fine! And I would use buttermilk if you have it. If you don’t use milk and not cream. –Rachel
I love cornbread made with buttermilk. No sugar thank you. Although I live north of the Ohio River.
But if I’m eating great northern beans I like the sweet yellow cornbread.