Southern Style Cornbread Recipe
This slightly crumbly, not-too-sweet cornbread recipe is perfect topped with a pat of butter.
Prep Time10 mins
Cook Time30 mins
- 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.
Calories: 360kcal | Carbohydrates: 35g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 226mg | Potassium: 147mg | Fiber: 2g | Sugar: 8g | Vitamin A: 476IU | Calcium: 55mg | Iron: 2mg