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+ servings
baked cornbread in a cast iron skillet on a red napkin
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Southern Cornbread Recipe

Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.
Course Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 8 people
Calories 371kcal
Author Rachel Ballard

Ingredients

  • 2 cups self rising cornmeal mix not just plain cornmeal
  • 2 eggs or 1 extra large egg
  • 2 tablespoons vegetable oil
  • 1/4 cup vegetable oil for the skillet if using cast iron
  • 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

If you are not using cast iron, grease your pan with nonstick cooking spray and do not preheat the pan.
Bake as directed.

Nutrition

Calories: 371kcal