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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You don’t use baking soda with the buttermilk?
The self rising cornmeal mix has baking powder in it Liz. If you aren’t using that, then yes you would need a leavening agent.
My grandmother made cornbread almost the same way, along with doing the flip thing. She added corn to the bread mix, folded in. It adds some sweetness, and nice texture change. Rotel tomato/jalapeno mix also is a great addition.
Mom was a “no sugar” woman and cooked hers entirely from scratch and entirely on top of the stove in her trusty 9 or 10 inch cast iron skillet. She flipped it with her spatula from and back into the same skillet, just like you’d flip a pancake. I was so scared the first time free I tried that, but it worked! Now, I make mine either from scratch or from a box, with or without sugar, in a skillet or baking pan, in the oven or on the stovetop. I’m not the traditionalist muy mother was, But here it is, New Year’s Day, and I’m off to make the cornbread. And black eyed peas with ham and greens. Cause who doesn’t want a prosperous New Year? Just in case! 😉 😀
Sounds great Deborah! I’ve never made it entirely on the stove top but that would be fun to try. Mine tends to be a bit thick–like 3 inches or so thick–so cooking it on the stove would take practice to get the outside golden and the inside cooked. I hope you have a lovely New Year! –Rachel
My momma taught me how to make cornbread. And I use this to help with what to put in it. I’m getting old and forget what my momma said. But I still use cast iron and no Sugar. Also I Love the South. Have Black eyed Peas and cornbread tonight 1/1/2019. Eat that at the beginning of the year. You will eat good all year. Old Sothern saying. God Bless America.
I hope you have a great new year Beverly! –Rachel
No sweet or vegan for me although I do add chopped jalapenos to the batter and use bacon grease in my cast skillet. I’m also partial to Dixie Lilly yellow corn meal but I always make my own butter milk because I never have any on hand. I’ll try flipping it over, I’ve never heard of that.
I think the flipping was just a presentation thing EJ. It’s funny what habits cooks pick up over the years. 🙂 –Rachel
I love White Lily, it’s the BEST! Im a southern gal and like my cornbread both ways, with and without sugar! My kids preferred “with”, now an empty nester it’s “without”, it’s a matter of preference and both are good! Thank you for your recipe, it’s delicious!
Thanks Leslie! I’m glad you enjoy it. Glad to see you’re peaceful about this sugar issue–it’s really been a touchy subject lately!! Hahaha! Have a great day! –Rachel
Well my granny and mother calls sweet corn bread Yankee bread …. and we ain’t no Yankees … I have always used cooking oil to make corn bread but my mother always used shortening..so that’s why your recipe starts with a hit pan probably who ever told you used shortening because shortening need to melt . so you can try that for a better taste in the bread
Thanks for your suggestion John!
Just wanted to let you know I veganized this recipe with great success! 2 flax eggs….vegan butter milk with plain unsweetened coconut and almond milk and apple cider vinegar, made my own self rising corn flour mix and it was perfect! Thanks!
Well that sounds like a pretty amazing feat you pulled off Christina but it sounds like you did a great job! If you’re happy, I’m happy and I’ll be sure to pass this information along to any readers who want to try it themselves. –Rachel
If I’m making cornbread from scratch, which I’m doing tonight, it will be from scratch. Using a self rising cornmeal mix?? I don’t think so. Oh and my family is from the south and we do put sugar in our cornbread.
I never knew cornbread could be so offensive Kateri. ? Self rising cornmeal mix is just flour, cornmeal, salt and leaving in one bag so I’m not sure how using that makes this recipe not from scratch, but you make yours your way, I’ll make mine my way and we’ll all end up with something good to eat I’m sure. –Rachel
I agree. I make mine from scratch with sugar and in a cast iron skillet.
I am from the Deep South and this is my first time making homemade corn bread and let’s just say I tried your receipt and everyone including myself loved it I will be keeping this one for next time. I made cornbread with fried pork chops, yellow rice and pinto beans, so good thanks. I thought it was hard to make cornbread until now.
So glad to hear that Chasity! And no girl–it’s so easy to do! I’m so glad you’re seeing that. 🙂 –Rachel