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Southern Cornbread

Southern Cornbread



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This savory cornbread recipe, or "Southern Cornbread," will teach you how to make cornbread with bacon drippings and then bake in a hot iron skillet.

Photography Credit:Elise Bauer

Anytime you put the words “Southern” in front of a dish, it’s likely to stir up controversy, and cornbread is no exception. It seems like every person I’ve ever known from the South has their favorite way of making homemade cornbread, and every way is different.

What Makes a Southern Cornbread

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

A Cornbread Experiment

With this cornbread recipe, we experimented both with all cornmeal, and with just three-quarters cornmeal and one-quarter flour. We also experimented with including or leaving out an egg.

Result: Either way works! Though the version with some of the cornmeal swapped out with flour, and including an egg, holds together better and is a little more tender.

About this Cornbread Recipe

If you are new to making southern cornbread, take note of the following:

Sugar is Optional

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We’ve included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn’t make the cornbread sweet.

The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)

Why Bacon Drippings and Butter

You’ll notice there are both bacon drippings and butter in this cornbread recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet, and add a lovely bacon flavor to the bread.

Make Cornbread with a Cast Iron Skillet

Finally, the method that works best with using a well-seasoned cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.

Need to season your cast iron pan? Check out this guide to seasoning cast iron at Serious Eats.

To our fine readers from our Southern states, how do you like your cornbread? Please let us know in the comments.

Southern Cornbread Recipe

White cornmeal is used in most Southern cornbreads, but we could not find any here in California, so we used yellow cornmeal. If you can find white cornmeal, by all means use it.

The egg is optional, though without it the cornbread will be very crumbly.

Ingredients

  • 1 tablespoon bacon drippings
  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 large egg (optional)
  • 1 1/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted

Method

1 Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

2 Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

3 Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

4 Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.

To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days

To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

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Southern-Style Unsweetened Cornbread Recipe

Why It Works

  • High-quality stone-ground cornmeal is all you need for excellent Southern-style unsweetened cornbread.
  • If you can't get high-quality cornmeal, a small amount of sugar helps to balance the flavor.
  • Preheating the skillet produces a cornbread with crisp edges.

The key to truly great unsweetened cornbread is to use the best stone-ground cornmeal you can find, ideally freshly ground from a small mill. If you can't get that, a tiny bit of sugar is just enough to make lesser stone-ground cornmeals work.


I love cornbread, but this southern cornbread recipe has got to be my favorite! My mom served this cornbread with 80% of our meals. No seriously – if we had red beans & rice, there was cornbread. If she served pork chops and gravy, there was cornbread… And you already know if we had greens- THERE WAS CORNBREAD( c’mon that’s a must!). Still to this very day, I can’t get enough of cornbread. That’s why I have so many darn cornbread recipes!

This southern cornbread recipe is my all purpose cornbread. I serve it with everything. Beans, Collard Greens, Cabbage, Okra.. You name it. I even use it in recipes.

One of the questions that I get asked all the time, especially around the holidays, is ” which cornbread recipe should I use for dressing”, and the answer is THIS ONE!! There is no better cornbread to use, so you can stop looking around. This right here is it. It’s moist, fluffy, and just so darn flavorful! What’s my secret? Buttermilk & bacon drippings.. Honey, don’t even think about replacing the buttermilk with regular milk, or skipping out on the bacon drippings. Because if you do, you will NOT have the same results.


This recipe for southern sweet cornbread has been a readers favorite for years!! You’re going to love the simplicity of the recipe, and amazing outcome for this moist southern sweet cornbread!

Let’s talk cornbread! Now I know that I have many recipes for southern cornbread here on I Heart Recipes. However, my readers absolutely LOVE the very first homemade sweet cornbread recipe that I posted many years ago. The sweet cornbread is simply the best. It’s better than Jiffy, and all those other store bought cornbread mixes out there. It always comes out so buttery and moist, it’s just the perfect cornbread. The only probably with my previous cornbread recipe was the amount that it made, and one of the ingredients.

People wanted MORE cornbread! So this time around I pretty much doubled the recipe so that you can make the cornbread in a 9吉 bake dish. Also instead of using self rising flour, I will show you how to make this sweet cornbread recipe with simple every day all purpose flour. So yes – more cornbread, and more simple ingredients!

So lets talk about what makes this cornbread so freaking special. WELL, I unlike moist cornbread recipes, this southern sweet cornbread is EXTREMELY moist. I use a nice amount of salted butter ( remember to use salted, not unsalted for this recipe darlin’!) The butter works it’s magic along with the other ingredients, and after the southern sweet cornbread is done, you won’t need to add anymore butter!

Now, what’s my secret ingredient? Yup I have one for this amazing sweet cornbread recipe! Well, instead of using just simple white sugar, I also use brown sugar! Yup, you read right! Brown sugar definitely puts this cornbread recipe in a league of its own. When I tell you that this is the BEST sweet cornbread, I mean it!!


Here are Anne Byrn's secrets to making Southern cornbread the old-fashioned (best) way

In this edition of Anne Byrn's Taste of a Place column, the bestselling author goes cornbread confidential, giving us recipe secrets and time-honored methods of making the bread we know as the cornerstone of a Southern dinner plate.

If you've been inspired to set off on a more meaningful path this new year, whether to simplify and enrich your life, hone in on the things that matter, or just to cook more frugally, I'd like to suggest one recipe for you to master in 2018: Southern cornbread.

With its handful of ingredients, tried-and-true method of cast iron skillet-baking, and revered place at the winter table, well, cornbread seems the logical choice. And to decode cornbread, I turned to the woman who knows more about it than anyone else, my friend Mindy Merrell, the cornbread guru.

Mindy, who was born in Beaumont, Texas, has lived around the world. She took as one of her first jobs a stint with a Nashville public relations company called Dye Van Mol (now DVL), where she ran the company's test kitchen. For 12 years she was assigned two accounts — Martha White flour and cornmeal products, and Jack Daniels.

You don't have to be knowledgeable about Nashville history to know that these two products are intertwined with the city's early country music culture. They were Grand Ole Opry sponsors, for goodness sakes. Tennesseans and a lot of other Southerners grew up knowing you baked your cornbread and biscuits with Martha White, and Jack Daniels was the beverage of choice once you were old enough and could afford it.

But back to cornbread. Mindy learned firsthand in the Martha White test kitchen how to make real cornbread from a lady named Linda Carman. Linda and her family were from Cullman, Alabama, and raised on really thin, crusty white cornbread. Although Mindy's New Mexico grandmother had made white skillet cornbread for her, with Linda she was "breathing cornbread" each day. "That's all we talked about and thought about," Mindy said.

Mindy and Linda tested umpteen cornbread recipes. They judged cornbread cook-offs. And they developed a keen and simple taste for straight-forward cornbread. They knew it as what it really was: the Southern bread that extended the meal. And I wanted to find out from Mindy how to make the best cornbread this year.

The Secret to Great Cornbread is Crust
In Mindy's eyes the best cornbread is crusty on the outside and creamy inside. It's all about the crust. "I love crust. I can't get enough," Mindy confessed. She bakes cornbread about an inch thick. "It shouldn't be a giant cake. It should be flat, and when it's done you flip it out of the pan, crust up."

To get this crusty cornbread, it comes down to math. Mindy likes an almost equal ratio of crispy baked crust to soft insides, so she uses around 1 1/2 cups cornmeal in a recipe that will be baked in a 12-inch skillet. That means the cornbread will spread out and cover a lot of surface area, thus yielding a lot of delicious crust. If you want a thicker cornbread, she says, you can adjust the recipe.

More Secrets from the Cornbread Guru
Achieving this perfect cornbread also requires the right ingredients, a seasoned cast iron skillet, and know-how. Your goal is to make a creamy, pourable batter. It should be more like pancake batter than cake batter, able to slide out of the mixing bowl and into the hot skillet. A pourable batter bakes into moist cornbread, plain and simple. Here are Mindy's five secrets:

1. Begin with the right cornmeal, which for Southerners is usually white.
It can be just plain white cornmeal, or self-rising cornmeal, where the leavening is mixed in, or even self-rising cornmeal mix that has a little wheat flour added. Mindy isn't too picky about brands of cornmeal as long as it is white and finely ground. "That canister of Quaker Oats yellow cornmeal is too coarse," she says. "It never makes good cornbread." Look on the packaging for the words "finely ground."


2. Use full fat buttermilk and lots of it.

If you don't keep buttermilk around, create your own by stirring full-fat plain yogurt into whole milk until you get to the desired thickness, she adds. Yes, you can use whole milk instead of buttermilk, but you won't have that pleasant, acidic "twang" that you get from buttermilk.


3. No egg and no sugar.

Mindy is pretty adamant about leaving these out. Eggs lend a cakey texture to cornbread, which purists loathe. And sugar, well, it not only sweetens the cornbread, but it makes it less authentic. True Southern cornbread is not sweet.

Mindy calls this "the Jiffy effect." Old-timers "who tell me that their children all like sweet cornbread just shake their heads."

4. Use the right ratio of batter to the skillet.
Mindy has found that this means about 1 1/2 cups cornmeal or cornmeal mix in the batter for a 12-inch skillet. You can follow the recipe on the back of the package, she says, but know the best ratio. The recipe I share has slightly more, but the goal is not to overload the skillet with batter and bake up the biggest cornbread the goal is to have plenty of crispy crust and moist insides!


5. Cook with a seasoned, 12-inch cast iron skillet.

Add 2 tablespoons vegetable oil, or even better, bacon grease. Place that skillet in the oven to preheat at 450 degrees. Once your ingredients are mixed together, you pull the skillet out of the oven — using a hot pad to protect your hand — and pour the batter into the skillet. It should sizzle if the pan is hot enough.

That's it! Now you know all of Mindy's cornbread secrets, and now you can make cornbread like the guru, your grandmother, and even that superstar chef in Atlanta, Birmingham or wherever you call home. And you're preserving one of the South's treasured recipes, back before Jiffy, back before sugar was added to cornbread along with cheese, sour cream and green chilies. Back when cornbread was the Southern daily bread.

For more from Mindy, visit her website RB and Mindy. Enjoy!

Serves: 8 to 10
Hands On Time: 10 minutes
Total Time: 25 minutes

Ingredients
2 tablespoons bacon grease
1 3/4 cups self-rising white cornmeal
1 1/2 cups full-fat buttermilk
1/4 cup all-purpose flour, if desired
1/4 cup vegetable oil

Instructions
Place a rack in the center of the oven and heat the oven to 450 degrees. Place the bacon grease in a 12-inch cast iron skillet and place the skillet in the oven while it heats.

In a large bowl, whisk together the cornmeal and flour. Place the cornmeal and flour in a large bowl and stir to combine. Stir in the buttermilk and vegetable oil until smooth. The mixture should be creamy and pourable.

Once the skillet is quite hot, carefully remove it from the oven and pour in the batter. It should sizzle. Bake until the cornbread is deeply browned, about 15 minutes.

Run a knife around the edges of the pan. Immediately turn the cornbread out onto a cutting board, bottom-side up. Using a sharp knife or pizza cutter, cut into wedges and serve hot with butter, honey or sorghum.


Southern Skillet Cornbread

Skip the chit chat, tips and step-by-step pictures and jump to recipe.

Skillet cornbread is a southern staple. Baked in a preheated, sizzling hot oiled cast iron skillet, it produces a beautiful crunchy crust on the bottom, and that is what makes it so unique. But cornbread in The South can certainly be cause for debate, that's for sure.

The truth is . the real secrets that make authentic southern cornbread, is 1) using a good, stone-ground cornmeal, and 2) that crusty crunch on the outside that results from fat in the bottom of a screaming hot, cast iron skillet. Believe it or not, it's less about the recipe, or whether you use white or yellow cornmeal, flour, or sugar in your cornbread, and much more about the quality of the cornbread and the actual method itself.

Gasp! Did she really just say that??

Why yes indeed, I surely did! If you've got a couple minutes you can read my thoughts as a true born and bred Southerner on The Great Southern Cornbread Debate.

Truth is, the majority of Southerners don't have access to a good stone-ground cornmeal, so they mostly use grocery store cornmeal, and believe me it makes a very big difference, so plenty of Southerners have been using a little bit of flour and even a pinch of sugar in their cornbread made from grocery store cornmeal since the beginning of cornbread in a skillet time. I know some other Southerners don't want to accept that, but from my personal research, it is true.

Flour adds body and corn just loves sugar and adding just a bit helps to take the edge off of that raw and harsh grocery store cornmeal flavor. The key there are the words "a little bit." What we down south call Yankee cornbread is heavy in both flour and sugar, making it very sweet and cake-like. Not a thing wrong with that, but it's not what we in the south call cornbread.

If you put just a bit of flour and/or sugar in your Southern cornbread, guess what? It certainly is still Southern cornbread. In fact, if you're from the part of the Deep South where I am from, you don't have easy access to stone-ground cornmeal or even white cornmeal, so you likely use a little flour, a pinch of sugar, and only yellow cornmeal - not white - so it's more of a regional thing really as to whether you use white or yellow cornmeal.

Since discovering stone-ground cornmeal, I use that and the recipe from my cookbook to make cornbread most of the time now, and the recipe formula is definitely different. There are no mills in the deep south however, so I do have to buy my stone ground cornmeal online. Since discovering this amazing cornmeal, I have ordered from several sources, but I found one sold through The Smoky Mountain Association and have been buying it from them the past few years. It's a high quality cornmeal, but also the sales through their store help the park. They have two mills in the park they use, Cable Mill and Mingus Mill, the latter still using the original stones from when it was built in 1886. Keep in mind that stone ground cornmeal must be stored in the freezer or fridge however.

So let's put that silly argument to rest until somebody can pull me out a "Southern Cornbread Bible" written by the hand of God himself that says otherwise, and remember that it's just food and cooking, and your way is always the right way when it comes to your kitchen. So let's just get cooking, shall we?

The recipe I use the most since discovering stone ground cornmeal is in my cookbook. It's totally different from the recipe here, but stone ground cornmeal makes a huge difference in both the flavor and the texture of the finished product. If you've only got grocery store cornmeal, use this recipe. The top recipe below, is a slight adaptation of the "Dixie Cornbread" recipe I found published in a 1977 Junior League cookbook called "A Taste of Georgia," and was contributed by Mrs. William F. Lee, Jr.

Yes. I have cookbooks from all over The South because I'm always on the lookout for old cookbooks at yard sales, estate sales and online to use as research when I write a new recipe. In case y'all haven't noticed, cookbooks have a very short life in the library, so you generally won't find any of the older ones there, and since I started blogging, I've come to find that there is no one, single South when it comes to many things, including cooking. Depending on what part of The South you are from, you likely cook something totally different from another part of The South. Folks in north Alabama cook far different from my region of the south and folks in Georgia or the Carolinas cook different from they do in Louisiana and Tennessee. I mean c'mon. we can't even agree on the pronunciation of the word pecan, because if you live in Georgia you probably say it totally different from how they say it in Texas and certainly from how we say it down here.

Oddly, even some Southerners still don't quite understand these regional differences and still think their way is the only right way and every other southerner is wrong. I still get told all the time that I'm not doing something "right" here on my own website. In all fairness though, I get it, because truth is, we Southerners don't usually venture all that far from that place where we were born. I guarantee the subject of any amount of sugar in cornbread, no matter how miniscule, will conjure up somebody quoting a famous Missourian, Mark Twain, who said "If God had meant for corn bread to have sugar in it, he'd have called it cake" quote. With all due respect, some would say that Missouri is more mid-western than southern, and, just like anybody else, it's really just one man's opinion.

Although this Dixie Cornbread does contain a small amount of flour, it adds body, and it is still a more classic version of southern cornbread - more dry with a more prevalent cornmeal texture and corn taste. It works best with grocery store cornmeal and I like it a lot, though the second recipe at the bottom that contains a little more flour and a bit of sugar is also a favorite of mine. They are both equally delicious. For something a little different, try my Buttermilk Sour Cream Cornbread too sometime, including the Mexican version at the bottom of that recipe.

By the way. nobody's gonna take away your Southern card if you don't feel like fooling with preheating a cast iron skillet and trying to turn the cornbread out of it. It really is more than a little awkward to manage a screaming hot, heavy cast iron skillet, no doubt, and it doesn't get any easier to manage one, as you get older and suffer from things like arthritis. Just make it in an 8 x 8 inch baking pan if you like. I grease it down with Crisco so the cornbread gets that nice crust on the outside, then just add in the 1/4 cup of oil with the batter, pour it in and bake.

For more of my favorite cornbread, bread, biscuits and roll recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Southern Skillet Cornbread

  • 1/4 cup of oil, shortening or bacon fat
  • 1-1/2 cups of all purpose white or yellow cornmeal
  • 3 tablespoons of all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of kosher salt
  • 2 cups of buttermilk , more or less
  • 1 large egg , lightly beaten

Preheat oven to 450 degrees F. Add the fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet.

Pour the fat from the skillet into the cornmeal mixture stir. Stir in half of the buttermilk and add the egg add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!

Cook's Notes: If your cast iron is not well seasoned, your cornbread may stick. Slice out of the skillet if you are unsure. Use a medium grind of cornmeal, not a fine grind. Don't beat the batter or your cornbread will be crumbly. If your baking soda is not fresh, you won't get much of a rise. For insurance I've added a teaspoon of baking powder. I store both my baking soda and my baking powder in the freezer. Can substitute milk for the buttermilk, you'll need less. Can also substitute 2 cups of self-rising cornmeal mix. Eliminate the baking soda and salt if you use a cornbread mix. I prefer White Lily brand, buttermilk, white cornbread mix.

Pan Version: If you prefer to make this in a pan, don't worry. Nobody is gonna take away your Southern card. Just grease an 8 x 8 inch baking dish with vegetable shortening. Mix all of the ingredients together and pour into pan. Bake as above.

Variations:
Sausage Cheese Cornbread: Add in 1/2 pound of browned breakfast sausage, 1/2 cup of shredded cheddar cheese and 1 can of cream corn. Add 1/4 cup of finely minced onion and 1 teaspoon of finely minced garlic if desired.

Bacon Cornbread: For bacon cornbread, cook several slices of bacon until crisp. Crumble and add to the batter along with the pan drippings.

Cracklin' Cornbread: Stir about 1/3 cup of finely chopped, fried pork cracklings into the batter before baking.

For Corn Sticks: Melt 1/4 cup of Crisco (or bacon drippings) and mix that into the batter. For corn stick pans, I find cooking spray works the best. I use two cast iron cornstick pans per recipe and usually have a little bit leftover, enough for 3 or 4 more sticks after the first 2 trays come out. Spray the corn stick pans generously with non-stick spray, then stick them in the oven while it preheats. For the corn sticks I find it easier to pipe the batter into the hot pans, so I scoop the batter into a zipper bag, cut off the tip and pipe it into the hot pans. It's just easier to work fast with those hot pans that way. I also reduce the heat slightly to 425 degrees F and bake for about 10 to 12 minutes or so until they are golden brown.

Another version that many southerners enjoy, including me, contains a little bit more flour and a bit of sugar. Gasp! Ssshh. just don't tell nobody. I hope that you'll enjoy this recipe with just a touch of sweetness and a bit of flour for body.

  • 1-1/2 cups of white or yellow cornmeal
  • 1/2 cup of White Lily self rising flour
  • 3 teaspoons of baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar, optional
  • Up to 2 cups buttermilk
  • 1 egg, beaten
  • 1/4 cup of canola oil
  • 2 tablespoons of melted butter, optional

Variations: Add one or two (4 ounce) cans of chopped green chilies, undrained. For bacon cornbread, cook several slices of bacon until crisp and crumbled into the batter along with the pan drippings.

Sausage Cheese Cornbread: Add in 1/2 pound of browned breakfast sausage, 1/2 cup of shredded cheddar cheese and 1 can of cream corn. Add 1/4 cup of finely minced onion and 1 teaspoon of finely minced garlic if desired.

Check These Recipes Out Too Y'all!

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Pre-Heat Oven to 400º.

I normally leave my cast iron skillet in my oven. I’m going to let it heat up as the oven heats up. You’ll need a hot skillet to pour the batter into as opposed to a cold one so, go ahead and stick the skillet in the oven and let it warm up.


Place one cup of Yellow Cornmeal in a medium sized mixing bowl.


OK…here’s where the trouble begins. I’m using sugar in THIS recipe. We’ve got a couple of more favorites, some of which do not have sugar so, please afford me the opportunity to add some this time around. I’ll make it up to you later OK?


Add one half teaspoon of Salt. I know that looks like a teaspoon but, just pretend it isn’t…or…that I only added half of the spoonful.


Add one teaspoon of Baking Soda.

Purists will argue this point as well, but that’s OK. Yes, I’m using Self-Rising Corn Meal and Self-Rising Flour, so you may ask….why add the Baking Soda. Isn’t there already some Baking Soda in the Self-Rising products? And I’ll say, “Yes, you’re right.” I’m adding it to try to give it a little more RISE in the pan. I’m one of those that happens to like the “cake” type of cornbread most of the time. I also like a big old thick hunk of it. Thus, a little thicker slice just makes me smile. Plus, you’ll probably always remember now that Self-Rising Flour already contains Baking Soda. Lesson Accomplished. Will it make a difference? It would probably take a side by side test using one recipe with baking soda and the other without…but for now….I’ll take what I get. Maybe we can do that later……much later. (Smile)


A whisk works really good to mix all the dry ingredients together.


Crack two whole eggs into a measuring cup and whisk them gently.


The two Eggs measured up to about one half cup. I need one and a half cups of Buttermilk for this recipe. Just add it in on top of the Eggs.


Whisk the Eggs and Buttermilk together.


Remove the heated skillet from the oven and add in the entire stick of Butter. Set it aside and let the Butter melt.


Add the Egg and Buttermilk mixture to the dry ingredients.


Pour all but about 2 Tablespoons of the melted Butter into the bowl. You want to leave a little Butter in the pan.


You’ll need something a little stronger, like a wooden spoon, to stir the ingredients together. Stir it just enough to mix it all together without over doing it.


Don’t over mix it….lumps in your Cornbread batter are a good thing.


Carefully pour the batter into the hot skillet. You may even here a little sizzle at this point. Just remember…the pan is HOT.


Use the back of the spoon and gently spread the batter out to the edges of the pan. You pretty much want a even layer, not a high spot in the middle. Notice how the edges are already cooking against the hot skillet. Now, place the pan in the oven.


Adding All Cornbread Ingredients Together

Now, pour all of your ingredients from the stove into a bowl.

Then, in that same bowl add 1 cup of cornmeal, and a 1/2 teaspoon of salt.

Add 1 cup of all-purpose flour.

Stir all these ingredients together, until they&rsquore virtually not lumps. Preheat your oven to 325 degrees.

Then, generously grease your cast iron skillet with butter. Pour all your ingredients into your pan.

Place your cornbread in the oven for about 3o-35 minutes.


Southern Cornbread

Published on June 30, 2018 - Updated on December 11, 2020 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

When you stop and think about it, there are so many different variations of cornbread out there. I've tried many different kinds of cornbreads, I can't say I liked all of them but this Southern Cornbread was delish!

Sure you can opt for the boxed stuff which comes in handy when you are in a rush but if you have the time, do yourself a favor and give this cornbread recipe a try. You will not regret it. Better than any boxed cornbread.

And what goes great with Cornbread? Chili of course. And you are in luck, I have one of the best selection of Gourmet Chili Recipes.

You ever wonder where Cornbread comes from? I was curious about its origins so I looked it up and found this article.

For more great recipes like this one, I suggest you check these recipes out:


It takes me back to my childhood where four generations got together to cook. Mid-morning, my great-grandmother, grandmother, mom, and I headed to the kitchen to make the daily feast.

Since my maternal grandparents lived on a farm, the biggest meal of the day was at noon. In fact, they called that meal dinner, while the evening meal was supper.

Sometimes we had traditional southern-style cornbread, while other times we had this super moist fine-ground cornmeal cornbread. Both are delicious.

Whether we were eating soup or a chicken dinner, this cornbread was the perfect accompaniment. I loved dunking it into any gravy or sauce on my plate.

My grandfather used to break up a piece of cornbread and drop it into a glass of buttermilk. Then, he&rsquod eat it with a spoon.

Now I enjoy doing the same thing. But if I don&rsquot have buttermilk, I&rsquoll use whatever milk I have on hand.

One of the things I could always count on was having some sort of bread at every meal. Sometimes it was biscuits, but it was often this delicious southern style cornbread.

Southern Style Cornbread Ingredients

You need both dry and wet ingredients to make this delicious cornbread. I also used a 10&rdquo skillet like I was taught to do.

If you have a seasoned skillet that&rsquos been passed down through a generation or two, that&rsquos the best one to use. However, you can purchase an iron skillet and season it yourself.

The dry ingredients are yellow cornmeal, all-purpose flour, baking powder, and baking soda. You can add sugar if you like your cornbread sweet, but I&rsquom making it the traditional way.

You also need wet ingredients, including buttermilk, eggs, cooking oil, and butter.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the &ldquoprint&rdquo button.

Some folks are adamantly against sweet cornbread. However, I feel that food should taste good to the person eating it.

So if you like sweet cornbread, add sugar. If you&rsquore like me and prefer the traditional southern cornbread, leave it out.

Or you can follow this Jiffy cornbread recipe from the Back to My Southern Roots blog. A lot of people enjoy this sweet version.

I enjoy the traditional &ldquodry&rdquo cornbread. But if you want to make it moist, add more oil or a small can of creamed corn to the batter.

Another thing I like to do is add a little &ldquokick&rdquo to my cornbread. That&rsquos why I make these delicious jalapeno corn muffins.

How to Make Southern Style Cornbread

Although there are many versions of cornbread in the South, my family made it this way. Most of the recipes I&rsquove seen are very similar with slight differences in the amount of each ingredient.

First, preheat your oven. It needs to be a hot 400 degrees F to get the right texture.

If you&rsquore using a cast iron skillet, put some butter in the center and stick it in the oven. After it melts, make sure the entire bottom of the pan is covered with butter.

As I mentioned, I use a 10&Prime cast iron skillet to make this cornbread. However, you can use a smaller skillet if you want your cornbread thicker.

Next, mix all of the dry ingredients in a large bowl. Make sure you blend them thoroughly.

Then, mix all of the wet ingredients in a medium-size bowl. The egg, milk, and oil need to be well blended to have consistency throughout the cornbread.

Now, pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is blended.

Your batter will be very thick, which is what you want. Pull the skillet out of the oven and pour the batter into it, leveling it as you go.

Return the skillet to the oven and cook for about 18 minutes, or until the top turns a light golden brown.

Remove your cornbread from the oven and place the skillet on something that can handle the intense heat. I use either a silicone trivet or extra potholder, depending on what&rsquos close at hand.

After 5 minutes, slice the cornbread. Serve it with butter and enjoy!

More Recipes

This cornbread is delicious with almost any meal. I like it with these oven-fried chicken strips.

It&rsquos also good with this chili con carne. It balances the spice in the chili and adds quite a bit of texture to the meal.

Another dish that&rsquos good with this cornbread is homemade lentil soup. You don&rsquot need anything else to make this a complete meal.


Savory Cornbread Recipe

That amazing and easy to prepare batter gets poured into that glorious melted butter. Now you know with all of that butter swimming around that this is gonna be good!

Into the oven it goes to bake to golden brown perfection. Y&rsquoall, I&rsquom serious that this cornbread is a real treat. I just love it!


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