Southern Cornbread

Southern Cornbread Recipe – a family recipe passed down for generations. THE BEST! Great with chili and soups. We also use this cornbread in our Southern Cornbread Dressing at the holidays. Self-rising cornmeal, flour, eggs, and buttermilk. SO easy to make and tastes great!

Post Updated 10/20/2019

skillet of cornbread

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The Best Cornbread Recipe

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 cornbread my whole life. It is simple and really good. My Mom uses this cornbread in her dressing (best ever) for Thanksgiving and Christmas.

slice of cornbread on a spatula

How to Make Southern Cornbread From Scratch

This Southern Cornbread is super easy to make. Start by putting some oil in a small cast-iron skillet. Place the skillet in the oven and then preheat the oven. While the oven is preheating make the cornbread batter by combining self-rising cornmeal, flour, eggs, and buttermilk. When the oven has preheated, remove the skillet and pour the batter into the hot skillet. Place the skillet back in the oven and bake.

  • If you don’t have a cast-iron skillet, you can make this cornbread in a square baking dish or in a 9-inch cake pan. Sometimes I make the cornbread in a cast-iron cornbread stick pan. You can also use a muffin pan.
  • I used White Lily Buttermilk White Corn Meal Mix. If you can’t find White Lily, any self-rising cornmeal will work.
  • Please note that this recipe does NOT use Jiffy Mix.
  • Is Southern Cornbread sweet? No. There is no sugar in southern cornbread.
  • How Long with Cornbread Last? This cornbread will keep 1 to 3 days in an airtight container. I usually put the cornbread in a ziplock bag and store it on the counter.
  • You can refrigerate the cornbread, but it isn’t necessary.
  • I always make my cornbread a couple of days in advance when I am making dressing for the holidays.
  • To make homemade buttermilk, use the ratio 1 cup milk to 1 tablespoon lemon juice. Stir the milk and let it sit for about 5 minutes. It will start to curdle when it is ready to use.
slice of cornbread on a spatula

What Goes With Cornbread?

We make this easy cornbread all the time. It goes with just about everything! Soups, stews, chili, grilled chicken, and pork. Here are a few of our favorite recipes from the blog that go great with this Southern Cornbread:

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skillet of cornbread

Southern Cornbread

Yield: 6 people
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Southern Cornbread Recipe – a family recipe passed down for generations. THE BEST! Great with chili and soups. We also use this cornbread in our Southern Cornbread Dressing at the holidays. Self-rising cornmeal, flour, eggs, and buttermilk. SO easy to make and tastes great!

Ingredients:

  • 1 cup self-rising cornmeal
  • ½ cup flour
  • 1 egg
  • cups buttermilk
  • 1 Tbsp canola oil

Instructions:

  • Pour oil into a 9-inch iron skillet. Place skillet in oven. Heat oven to 425ºF with skillet inside.
  • Combine the remaining ingredients. The batter should be the consistency of waffle batter. Add more buttermilk if necessary.
  • Once the oven is preheated, remove skillet and pour in the batter. Bake for 30 minutes or until golden brown.

Notes:

  • If you don’t have a cast-iron skillet, you can make this cornbread in a square baking dish or in a 9-inch cake pan. Sometimes I make the cornbread in a cast-iron cornbread stick pan. You can also use a muffin pan.
  • I used White Lily Buttermilk White Corn Meal Mix. If you can’t find White Lily, any self-rising cornmeal will work.
  • Please note that this recipe does NOT use Jiffy Mix.
  • How Long with Cornbread Last? This cornbread will keep 1 to 3 days in an airtight container. I usually put the cornbread in a ziplock bag and store it on the counter.
  • You can refrigerate the cornbread, but it isn’t necessary.
  • I always make my cornbread a couple of days in advance when I am making dressing for the holidays.
  • To make homemade buttermilk, use the ratio 1 cup milk to 1 tablespoon lemon juice. Stir the milk and let it sit for about 5 minutes. It will start to curdle when it is ready to use.

Steph

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cornbread in cast iron skillet
slice of cornbread on spatula
skillet of cornbread

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Comments

    1. To make one cup of self-rising cornmeal, mix 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl.

  1. 1Tbl oil?? I’ve always used at least 1/4- 1/2 cup. But I use 1 1/2 -2 cups corn meal mix and about 1/4 cup flour. Depending on the size of skillet I use.

  2. Oh thank goodness! I just put this together and stuck it in the oven and was reading the posts thinking I had messed up using All Purpose flour. Glad to see it's what you use too!. Lately can't seem to make a good cornbread so keeping my fingers crossed.

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