The Best Southern Cornbread Recipe
The search is over for the Best Southern Cornbread Recipe! This easy, buttery, and delicious old-fashioned Southern cornbread is made perfectly crispy in a cast iron skillet with self-rising cornmeal, no flour, and no sugar.
The Best Southern Cornbread Recipe
Wanna learn how to make old fashioned southern cornbread that’s delicious, buttery, and super EASY to make?
Then you’re in luck!
Today I’m sharing my tried and true Best Southern Cornbread Recipe that will taste just like your grandma made it.
This delicious and easy Southern cornbread is buttery, soft, and moist on the inside, and crispy on the outside thanks to a cast iron skillet.
It pairs perfectly with just about any dinner and will instantly become a favorite bread for your family.
If you want to learn how to make Cast Iron Skillet Cornbread with No Sugar, then keep reading for my recipe below, and check out my full step-by-step video tutorial over here.
Best Southern Cornbread No Sugar No Flour
Growing up in Southwest Virginia I grew a love for delicious, buttery, old fashioned cornbread with no sugar in it.
Every time I make a pan of fresh homemade cornbread, I’m immediately taken back to my childhood and eating dinner at my Mamaw and Papaw’s house.
Our family mostly enjoyed cornbread with soup beans or chili, but I honestly can’t remember a time that my grandparents didn’t have it on the table at dinner-time, lunch, and sometimes even breakfast.
I guess that’s one of the best things about southern cornbread.
It pairs perfectly with just about everything under the sun!
What Is Southern Cornbread?
Southern cornbread is typically prepared in a cast iron skillet and is made with cornmeal, buttermilk, and no sugar or flour.
The most notable difference with old fashioned southern cornbread is that it doesn’t have any sugar added to the batter, resulting in a more savory style bread that pairs perfectly with just about any Southern dinner you can imagine.
What Is Southern Cornbread Made Of?
This Southern Cornbread recipe couldn’t be easier to make with just 5 simple ingredients.
This includes self-rising cornmeal, eggs, buttermilk, melted butter, and oil.
How to Make The Best Southern Cornbread – 6 Tips & Tricks
Use a Pre-heated Cast Iron Skillet
For the best cornbread, add oil and preheat your cast iron skillet before adding in your batter.
I use this same tip when making all my homemade biscuits, and it’s what creates a perfectly crispy and golden crust for your cornbread.
It also helps prevent your cornbread from sticking, making for easy clean-up.
You can use either a 10″ or 12″ cast iron skillet for this recipe.
Use Self-Rising Cornmeal
To keep things extra simple, I like to make cornbread with self-rising cornmeal.
This is what I’ve always used and it makes the best cornbread in my opinion!
I like Martha White or White Lily brand, and you can use either yellow or white cornmeal.
Just make sure it’s the self-rising kind.
Use Buttermilk
Another staple for making the best Southern cornbread is buttermilk.
I prefer to use the full-fat kind for the best results and flavor.
And before you ask, yes you can substitute milk if you don’t have buttermilk on hand, but making cornbread and/or homemade biscuits calls for reason to buy buttermilk.
The texture and the flavor will be tremendously better with buttermilk and your family and friends will thank you, trust me!
Use Butter & Oil
One thing I do with my homemade cornbread that most others don’t is use both butter and oil in my cornbread batter.
Butter gives your cornbread great flavor, while the oil adds moisture and helps create a better texture.
I find when recipes use only butter or only oil that they really lack in either flavor or texture, which is why I like to use both.
Also, when it comes to butter you can use either unsalted or salted – it’s completely personal preference here.
Don’t Overmix + Let It Rest
As with all bread recipes, DON’T overmix your batter. Mix it until just combined to avoid tough, dry, and dense cornbread.
Second, once you’ve mixed up your batter, let it REST before baking.
Just like with homemade waffles and pancakes, you want to let the batter rest for 10-15 minutes before baking.
I’ve found this helps the cornbread rise better and makes the texture fluffier.
Don’t Overbake
Last but not least, don’t overbake your cornbread.
There’s nothing worse than dry, over-baked cornbread, so start with the lowest recommended baking time and keep an eye on it towards the end.
The edges will start to pull away from the sides when the cornbread is done and the top should be a light golden brown.
*And if you prefer a crispier top, you can always pop it under the broiler for a few seconds.
Southern Cornbread FAQ’s
What is the difference between cornbread and Southern cornbread?
Although this definitely can vary, Southern cornbread is made with self-rising cornmeal, no sugar, and typically uses buttermilk in its batter.
Northern-style cornbread is typically a sweeter cake-like cornbread made with sugar, a flour and cornmeal blend, and typically uses milk as opposed to buttermilk.
What are some tips for making southern cornbread moist?
I recommend using buttermilk, oil, and butter in the cornbread batter for the best results.
These three ingredients will help create moist and delicious cornbread.
What does buttermilk do for cornbread?
Buttermilk adds great flavor and fat content (aka moisture) in cornbread.
You will notice a subtle tanginess that is delicious, and you’ll definitely notice an improvement in texture/moisture when compared to using regular milk.
I prefer to use full-fat buttermilk in my cornbread and all my biscuit recipes.
Can I make my own buttermilk?
While store-bought buttermilk tends to have better flavor, you can easily make your own buttermilk with regular milk and white vinegar.
Here’s how to make it:
- Pour 1 cup of milk into a small bowl and add in 1 tablespoon of white vinegar.
- Stir and let the mixture sit for 5-10 minutes before using it. During this waiting period the mixture should curdle.
Can I add sugar to Southern cornbread?
Southern cornbread doesn’t normally have sugar in it, and is meant to be more savory in flavor.
But if you prefer, you can add a tablespoon or two of sugar to the batter for a slightly sweeter flavor.
Old Fashioned Southern Cornbread in Cast Iron Skillet
Ingredients Needed:
- self-rising cornmeal
- eggs
- whole buttermilk
- melted butter (you can use either unsalted or salted)
- 2 tbsp neutral flavored oil (for batter)
- 2 tbsp oil (for greasing pan)
Recommended Tools:
- Cast Iron Skillet (10″ or 12″ size)
- Whisk
- Large Glass Mixing Bowl
- Measuring Cups
- Food Scale
- Rubber Spatula
- Pastry Brush
Step 1: Prepare Cornbread Batter
In a large mixing bowl use a whisk to combine eggs, buttermilk, melted butter that’s slightly cooled, and oil.
Next add in cornmeal in 1/2 cup increments, and stir until just combined. Do not over-mix. Set aside to let batter rest while oven preheats.
Add oil to large cast iron skillet and evenly spread on the bottom and sides of the pan. Place in the oven to preheat to 400 degrees F.
Step 2: Pour Batter in Hot Pan and Bake
Once preheated, remove pan from oven and pour batter in cast iron skillet. Smooth out the top using a spatula if needed.
Bake in the oven for 16-24 minutes or until the cornbread has pulled away from the sides and is a light golden brown.
Step 3: Let Cool, Slice, and Serve
Let cool for 10 minutes before slicing and serving warm with butter.
The Best Southern Cornbread Recipe
The search is over for the Best Southern Cornbread Recipe! This easy, buttery, and delicious old-fashioned Southern cornbread is made perfectly crispy in a cast iron skillet with self-rising cornmeal, no flour, and no sugar.
- Prep Time: 15 minutes
- Cook Time: 16-24 minutes
- Total Time: 0 hours
- Yield: 8-12 servings 1x
- Category: Dinner, Bread
- Method: Oven, Baking
- Cuisine: American
Ingredients
- 2 cups self-rising cornmeal
- 2 large eggs
- 1 1/4 cups whole buttermilk or 1 cup milk
- 6 tbsp melted butter, slightly cooled (you can use either unsalted or salted)
- 2 tbsp neutral flavored oil (for batter)
- 2 tbsp oil (for greasing pan)
Instructions
- In a large mixing bowl use a whisk to combine eggs, buttermilk, melted butter that’s slightly cooled, and oil.
- Next add in cornmeal in 1/2 cup increments, and stir until just combined. Do not over-mix. Set aside to let batter rest while oven preheats.
- Add oil to large cast iron skillet and evenly spread on the bottom and sides of the pan. Place in the oven to preheat to 400 degrees F.
- Once preheated, remove pan from oven and pour batter in cast iron skillet. Smooth out the top using a spatula if needed.
- Bake in the oven for 16-24 minutes or until the cornbread has pulled away from the sides and is a light golden brown.
- Let cool for 10 minutes before slicing and serving warm with butter.
Notes
Homemade Buttermilk:
- Pour 1 cup of milk into a small bowl and add in 1 tablespoon of white vinegar.
- Stir and let the mixture sit for 5-10 minutes before using it. During this waiting period the mixture should curdle.
Storage Instructions:
- Store leftover cornbread at room temperature in an airtight container or tightly wrap with aluminum foil. It will remain fresh 4-5 days.
- Cornbread can also be frozen in a freezer-safe bag or container for up to 3 months.
More Bread Recipes You’ll Love:
I hope you enjoyed today’s post for my Best Southern Cornbread Recipe with No Sugar!
How do you like your cornbread? Do you prefer it with no sugar and slathered in butter or do you like a sweeter, cake-like cornbread? Let me know in the comments!
Thanks for stopping by! – Cara
Pin this Post