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
Scale
- 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.