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!
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.
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.