This rustic southern cornbread is cooked in a cast-iron skillet for a crispy crumb. It’s going to make your mouth so happy!
You might want to serve it with this sweet potato black bean chili.
What is a true southern cornbread?
Ask a hundred people and you’ll get a hundred different answers as to what makes a recipe qualify as a southern-style cornbread.
There are two mindsets when it comes to cornbread.The first is that cornbread should be sweet and cake-like. The second is that it should be somewhat crumbly and less sweet.
Who am I to say who’s right and who’s wrong? But if you like a crumbly, not-too-sweet cornbread recipe, this one’s for you.
Making this cornbread recipe
First let’s talk about using cast iron for cooking this recipe. Honestly? It’s the best. Pouring the batter into a hot cast iron pan assures a crispy bottom on the cornbread.
If you don’t have a cast iron pan, you can use a metal cake pan. You can also use a casserole dish, but for the love of everything don’t preheat it and pour the batter in. This could cause a glass or ceramic dish to crack, or worse, explode.
This southern cornbread recipe calls for self-rising cornmeal. This ingredient seems to be more readily available in some regions than others. If you don’t have access to this ingredient, it’s easy to make your own. Simply combine one cup of cornmeal with a tablespoon of baking powder and a half teaspoon of salt.
Yep! For this recipe, all you need to do is add a tablespoon of baking powder and a half teaspoon of salt to the dry ingredients. Easy, peasy and now you know how to do it for other recipes that call for self-rising cornmeal.
You can use yellow cornmeal or white cornmeal for this recipe. You could also use bacon grease in lieu of the oil in the pan. That would make your tastebuds extra happy!
- ¼ to ½ cup oil, for pan
- 1 cup self-rising corn meal
- 1 cup flour
- ¼ cup sugar
- ½ teaspoon baking soda
- 1 ¼ cup buttermilk
- ½ cup butter (1 stick), melted
- 2 eggs
- Preheat oven to 400 degrees. Pour oil in cast iron skillet and place in oven to heat.
- In a large bowl, whisk together corn meal, flour, sugar, and baking soda.
- In a large measuring cup or medium bowl, whisk together buttermilk, melted butter, and eggs until well blended.
- Stir together wet ingredients with dry ingredients. The cornbread batter will be somewhat thick.
- Carefully remove skillet from oven and add batter to skillet.
- Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
- Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges and serve warm.
This recipe uses an 8-inch cast iron skillet. If you don't have a cast iron pan, use a metal cake pan. You can also use a casserole dish, but DO NOT preheat it and pour the batter in. This could cause a glass or ceramic dish to crack, or worse, explode.
To make your own self-rising cornbread, combine one cup of cornmeal with a tablespoon of baking powder and a half teaspoon of salt.
Nutrition InformationYield 8 Serving Size 8 Servings
Amount Per Serving Calories 360Saturated Fat 9gCholesterol 76mgSodium 226mgCarbohydrates 35gFiber 2gSugar 8gProtein 6g