Southern Cornbread

Southern cornbread recipe baked in a cast iron skillet.

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5 from 5 votes

A timeless Southern skillet cornbread with crisp edges and a tender crumb, made with simple ingredients.

Course bread, Side Dish

Cuisine American, Southern

Keyword self rising cornmeal cornbread recipe, southern cornbread, southern cornbread recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 272kcal

Author Blair Lonergan

Equipment

8-inch cast iron skillet (or sub with an 8-inch square or round baking pan)

Ingredients

2 cups white or yellow self-rising cornmeal mix (not plain cornmeal)
2 large eggs (or 1 extra-large egg)
1 ½ cups whole buttermilk, well shaken (or sub with regular milk)
¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
1-2 tablespoons vegetable oil, bacon grease, or additional butter, for coating the skillet

Instructions

Heat an 8-inch cast iron skillet in the oven while you preheat the oven to 425°F. If you don't have a cast iron skillet, you can use an 8-inch or 9-inch baking pan.
In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.
Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this). Pour the batter into the greased skillet.
Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 25 minutes.

Video

Notes

Make sure that you're using self-rising cornmeal mix -- not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.

If you like sweeter cornbread, add up to ¼ cup of sugar to the batter.

While it won't be quite as tender and it won't have that slightly tangy flavor, you can use regular milk in lieu of the buttermilk.

If you don't have a cast iron skillet, use an 8-inch or 9-inch baking pan.

Keep at room temp for up to 2 days, in the fridge for 1 week, or freeze for 3 months.

Reheat: Warm in a 325°F oven for about 10 minutes.

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