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
This post contains affiliate links.
Perfect cornbread!! Love it, even my mother in law was amazed, who is from the south! Fianlly, I topped hers!
You topped a recipe made by your mother in law?! Isn’t that the highest form of culinary victory there is? Hahahaha! So funny. I’m glad you all enjoyed it Cielo and that you have at least a little bit of bragging rights. –Rachel
I am a southern girl, and have never quite mastered making a good cornbread. You know the kind I am talking about- the cornbread that when your family takes the first bite, they say “WOW, this is good”. So glad that I stumbled across your recipe. This cornbread is perfect, and will the the recipe I make from now on! Thank you!
Oh Alice that’s so great! I’m so glad you finally found the right version. 🙂 That makes me really happy for you–you’re so welcome. –Rachel
You realize, of course, that white Lilly cornmeal mix has flour in it. Look at the contents. The way my mother taught me to make cornbread WITHOUT sugar is with self-rising corn meal (not mix), self rising flour, egg, pinch of baking soda, tsp of baking powder, buttermilk, salt, oil and of course the cast iron skillet. It is difficult to find the non mix cornmeal these days because people don’t want to take the time to do it the old way and manufacturers will,of course follow demand. Having said all that, your recipe is darn close to the old way.
Yes of course I realize that. It works just fine and as you said, getting self rising cornmeal isn’t an option here either. Glad you enjoy it.
There are few cornmeals that are not ‘mixed’ nowadays. In my area here in Western NC we have a local Mill, Lakeside Milling, that makes their own brand, “Yelton’s Cornmeal”. They also make another brand sometimes found in stores called ‘Joy’ brand cornmeal.
Absolutely perfect. I made this for dressing but sneaked a slice first, and it is amazing. Thank you for the fantastic recipe!! My house smells so good right now. 🙂
It’s okay to sneak in a piece Jordan. 🙂 So glad you enjoyed it. –Rachel
That was perfect southern girl. I had to eyeball it a little bit, but the country boys in my house loved it. Thank you
Hahahaha thanks Laura! I often eyeball it myself if I have accidentally gotten a little heavy handed with any of the ingredients. Sounds like you cook like I do. So glad everyone enjoyed it. –Rachel
I used 1&3/4 milk and it’s watery. Was I suppose to use 1& 3/4 or was you saying just 3/4? If that is the case why put the 1 in front of 3/4?
1 3/4 is correct Kerry. This recipe has been used a lot and I know it works. I think the difference may be in the fact that I use buttermilk which is thicker than regular milk. If you find yours is thin, it’s fine to shake in a tad more cornmeal mix to thicken it up. It won’t hurt a thing. –Rachel
Yum.. this is good. I didn’t have self rising cornmeal so I used regular yellow cornmeal, salt, and baking powder. Came out great. I did also add a bit of flour. So good.
Sounds like you came up with your own self rising mix! Way to go! –Rachel
Susan, FWIW, I used one and one-quarter cups buttermilk instead of one and three-quarters and the consistency was just right. However, I was cooking in the oven in a 9″ round pan. I don’t think that matters, but maybe??
Another side note: I tried a “specialty” self-rising corn meal and think I prefer the flavor of White Lily or Aunt Jemima. Probably a personal preference…or just what I grew up eating, so it’s what I think the flavor of cornbread should be. LOL
Aside from that, this is truly southern cornbread! Thanks for sharing!
Kym brings up a good point–humidity can affect how much liquid your cornbread needs but usually not a 1/2 cup difference. Either way, if you find your batter is too thin, just sprinkle in more cornmeal until the texture stiffens up some.
Just whipped this up to use in my Thanksgiving dressing, and of course I had to taste it! Yum! It has a distinct corn, not cake, flavor and the crumb is perfect! Now to hope the family doesn’t gobble it up before I start cooking! It is quick and easy, so even if they do I can whip up another batch! I do not have a cast iron skillet so I just buttered a glass 8 x8 baking dish and set it in the oven while pre-heating. The batter made a very satisfying sizzle when I poured it into the dish and it has a crispy edge. This recipe is a keeper!
No cake in this house Laura! 🙂 At least not when it’s supposed to be cornbread! Sounds like you did a great job. I hope your dressing turns out wonderfully. –Rachel
I made this exactly to a T, and it was watery? Almost tasty a bit eggy? I even made it again, and it was the same. It did bake ok, but as I said tasted a bit eggy. Was it supposed to look this watery? You had said it should be “thicker than pancake batter”, so I was confused. Thanks!
Hey Susan,
Nope it shouldn’t be watery or eggy. Did you use self rising cornmeal mix? I have no idea what yours looked like–you’ll have to send me a picture. 🙂 Did you watch the video on YouTube when I made it? If yours didn’t look like that, my first instinct is think you didn’t use cornmeal mix and might have used just cornmeal. I’m just guessing. This recipe works great for more people. If you can give me more information I’ll be happy to try and help further. –Rachel