Southern Cornbread Recipe - family recipe passed down for generations. THE BEST! Great with chili and soups. We also use it in our Southern Cornbread Dressing at the holidays.
It is finally feeling like Fall here in The Ham - I hope it stays this way! We decided to cook chili and cornbread for dinner last night. This cornbread recipe is the recipe that my Mom uses. I've eaten this my whole life. It is simple and really good. My Mom uses this cornbread in her dressing (best ever) for Thanksgiving and Christmas. I made the cornbread in a skillet, but you can make muffins if you prefer.
Yield: serves 6 to 8
Southern Cornbread
prep time: 5 MINScook time: 30 MINStotal time: 35 mins
ingredients:
- 1 cup self-rising cornmeal
- 1/2 cup flour
- 1 egg
- 1-1/4 to 1-1/2 cups buttermilk (approximately)
- 1 Tbsp oil
instructions:
- Pour oil into 8-inch iron skillet. Place skillet in oven. Heat oven to 425ºF with skillet inside.
- Combine remaining ingredients. Batter should be the consistency of waffle batter.
- Once the oven is preheated, remove skillet and pour in the batter. Bake for 30 minutes or until golden brown.
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ohmygosh, this sounds so good. I'll have to make chili and cornbread this weekend!
ReplyDeleteReally, is there anything better than southern corn bread made with buttermilk? I don't think so!
ReplyDeleteNo leavening?
ReplyDeleteMissing an ingredient?!?! Baking soda or baking powder was terrible.
ReplyDeleteI'm sure its self rising cornmeal and flour
DeleteKimberly - I've never had an issue with it and I've made it for years.
ReplyDeleteI don't have a cast iron skillet. Do you think I could make it in an 8-inch or 9-inch glass pan?
ReplyDeleteDo you have a metal pan? I've made muffins in a metal muffin pan before. I've never made it in a glass pan. I think the glass pan could shatter with the hot oil and cold batter.
DeleteI always make my cornbread in a glass pan!
DeleteUse self rising corn meal and flour.
ReplyDeletenever heard of self rising cornmeal. will have to check it out.
ReplyDeleteI always use self rising flour and cornmeal!
Deletegreat recipe. southern and I also use self rising flour and corn meal.
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ReplyDeleteI use self rising in both corn meal,and flour. I always heat my case Iron skillet before I pour my batter in to it. I would oil my skillet then heat it on the stove. I have made my corn bread on top of the stove when my oven quiet working in the middle of baking. It was still just as good.
ReplyDeleteIs it the same time and temp for metal muffin pan?
ReplyDeleteHey!!! I hope you'll see this comment since it's way after the original post date but I was just wondering what brand of self rising cornmeal you use? I'm here in Birmingham too (at the risk of sounding like a lunatic I swear if I ever met you I would probably act like you were a celebrity because to me you are!!) so I am sure I can get the kind you use. I am getting married in March and this is my first Thanksgiving where I'm preparing the whole meal at our house...I although his family loves me I still want to impress them, so of course I'm using as many of your recipes as possible because I follow your blog (obviously 😊) and everything I've ever made of yours my fiancé just RAVES about! And since the dressing is my favorite thing as well I've made the executive decision to use yours this year! I am not sure if you can post what brand you use so if you can't my email address is bmixon@jefcoed.com
ReplyDeleteThank you so much!!!
We don't have selfraising cornmeal in my country i live in. ( the Netherlands, Europe ) Can i use regular with adding some bakingpowder and salt myself? I know it's many years after you put this recipe on, but i got recent my first slowcooker and found the recipe of your chili for the slowcooker and you had a link to this cornbread attached to it. That's why my late reaction. And i appologize for any language mistakes i may have made, but english's not my speaking language. That's Dutch. Thanks in advance for answering. Will you send your answer by mail? m.boersma59@gmail.com. Thank you very much.
ReplyDeleteStephanie, The recipe said 1 cup self rising cornmeal and 1/2 cup of flour. Should it be 1 cup of cornmeal and a 1/2 cup of self rising flour?
ReplyDeleteNope. I used self-rising cornmeal and regular flour. You can use Buttermilk Cornbread mix by Martha White or White Lily.
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