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 would the measurements be if i don’t have access to self rising corn meal?
Natalia this one will get you close to mine–but leave out the sugar and add a tablespoon of oil to your batter. https://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe-1921711
This is so close to my version of cornbread. No sugar ever. My daughters will ask for it and if I’m in a good I’ll make two cakes. One for them with sugar and one for me no sugar. This doesn’t happen a lot. And the cast iron skillet, no one is allowed to touch mine. My grandma gave me that skillet when I got married and I’ve used it for 23 years. Thank you for posting a true cornbread recipe!
Nothing else goes in my cornbread skillet either Toniah! And you’re welcome. 🙂 –Rachel
I grew up on a recipe just like this and i actually dont care for the sweet kind! Sometimes she mixes yellow corn meal and 1 cup of self rising flour 2 eggs and buttermilk. She always put oil in the cast iron skillet and heated it first.Melting butter on top is the icing on the cake or cornbread lol! Its the best and thank you for sharing your recipe!! ?
That’s pretty much my recipe to a T Leigh! Self rising cornmeal mix is just a blend of flour and cornmeal but you can certainly add them separately. 🙂 –Rachel
Finally, a cornbread recipe without sugar. Eating cornbread with sugar is like eating a cupcake. My grandmother and greatgrandmother used butter ( a whole stick) instead of oil in the batter… it was Devine!
Oh mercy Gail–a whole stick? I put a whole stick on mine and let it melt before I eat it 😉 Does that count? Hahahaha! I hope you’ll get to try my version soon! –Rachel
Loved the cornbread….use my cast iron…super easy
Rachel, I like you grew up with a Mother that took a handfull of corn meal (Martha White only) a handful of flour…..Gosh Mom, how much is that? I don’t know it’s this much. I never mastered nor have i been able to repeat her wonderful bread nor her Great Northern Beans. My Sisters can make her bread, my Sister-In-Law can make her bread. They live in TN, I live in NJ. I think that is my problem. I will try this and hope it is my Mother’s. One thing I do remember was her heating the skillet having Crisco in it mixing her mix and pouring some of the mix in it and swirling it around; it made for a beautiful crispy top crust. I miss that woman!
You know Barry, for some reason this recipe brings up all kinds of wonderful memories for all kinds of people. I can see it does for you as well. Try some self rising cornmeal–it’s half flour and half cornmeal and will get you a lot closer to what you remember. Flip your bread over too so you can see the crust. My mom always did and I do too. I know you can do it! –Rachel
Hey Rachel,
Your recipe is on-point and, yes, the best cornbread is made in a pre-heated cast-iron skillet. Being a Georgia girl, I have a tip for you to try next time. In place of heating vegetable oil in your skillet, use bacon drippings. Talk about a crispy delicious crust…
I know the bacon drippings are recommended but I am trying to keep my heart pumping for as long as possible so I usually skip those. 😉
Absolutely the best cornbread ever; and I’ve tried many recipes. Perfect!
That’s certainly high praise Tammy! I’m so glad you like it. It’s our favorite too. –Rachel
Adding bakinng powder and salt to plain cornmeal is easy. If you live somewhere the cornmeal mix doesn’t sell quickly, the baking powder they’ve added might be flat. If you measure out your own teaspoon, you can check it. That’s the only difference: baking powder and salt, and the chance of old baking powder is reason enough to just measure your own.
You’re right Sheila. A lot of people don’t have access to self rising cornmeal mix where they are it’s a mixture of baking powder, salt, cornmeal and flour to make a cornbread like my recipe. I need to put a mix recipe up on Feast and Farm to help those people! –Rachel
This worked out great!!!! I added too much oil but it didn’t make a difference, still yummy ❤️
It’s very forgiving Heather. I’m so glad you enjoyed it. Come back and see me again soon! –Rachel