Southern Cornbread Recipe
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Southern Cornbread Recipe is a simple, delicious classic with a golden crust and tender inside, perfect for pairing with any meal.
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Ingredients
- 2 cups self-rising cornmeal mix not plain cornmeal
- 2 eggs or 1 extra-large egg
- 2 tablespoons vegetable oil or substitute with refined coconut oil, bacon grease, or lard
- 1/4 cup vegetable oil for skillet or equivalent refined coconut oil, bacon grease, or lard
- 1 3/4 cups buttermilk or regular milk start with 1 cup if using regular milk, adding more as needed
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the skillet: If using cast iron, add 1/4 cup oil to a 9-inch skillet and heat it over high heat on your stovetop while mixing the batter.
- Mix the batter: In a bowl, combine the cornmeal mix, eggs, oil, and buttermilk. Stir until just combined.
- Test the skillet: Drop a small amount of batter into the hot skillet. If it sizzles immediately, it’s ready.
- Pour the batter: Carefully pour the batter into the skillet, filling it to within 1 inch of the top. For thinner cornbread, use less batter.
- Bake: Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the cornbread is golden brown and set.
- Non-cast iron option: If not using a cast iron skillet, grease your pan with nonstick cooking spray and skip preheating the pan. Bake as directed.
Notes
Nutrition info reflects the use of refined coconut oil instead of vegetable oil.
For a crispier crust, the cast iron skillet is ideal, but a regular pan works just as well for convenience.
Nutrition
Serving: 1Serving | Calories: 255kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 631mg | Potassium: 147mg | Fiber: 3g | Sugar: 3g | Vitamin A: 268IU | Calcium: 194mg | Iron: 2mg
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