Southern Cornbread Recipe (original) (raw)
This old-fashioned Southern Cornbread Recipe is moist, fluffy, and made in a cast iron skillet. It's a classic cornbread recipe best served warm straight from the oven with a pat of butter.
A recipe for southern-style cornbread pairs well with so many dishes including a pot of Ham, Green Beans, and Potatoes or Sweet and Sour Cabbage. Also for a sweeter cornbread recipe, then be sure to try making some Sweet Potato Cornbread as well.
Cornbread is one of those recipes that is so simple to make. However, over the years I've found that there are a couple of things that you can do to make it so much better. One thing is making sure to cook the cornbread in a cast iron skillet.
Trust me you will want to pull it out from the cabinet for this. It allows the cornbread mixture to rise and the bottom to get a thick and brown crispy crust while the top will form an almost crusty layer that takes it to another level.
But let’s go back a step because to get that nicely browned bottom, you want to preheat the skillet while preheating the oven. You'll also want to grease the skillet with shortening before preheating it in the oven to ensure the cornbread won't stick to the bottom and will come out nicely.
Now, as soon as you remove it from the oven you want to rub butter all over the top of the cornbread. Do this immediately after you remove it from the oven while the cornbread is piping hot so the butter will melt. As it cools it will form a buttery slightly crispy top layer. Plus once you serve it you'll already have a buttery top layer so you don’t have to add any additional butter if you don’t want to.
Keep in mind that this recipe is for a southern-style cornbread and not a sweet cakey cornbread. This cornbread is also perfect to use to make Easy Cornbread Dressing.
Let's get started!
Ingredients You'll Need
- Cornmeal - Yellow self-rising cornmeal works well in this recipe to give the cornbread a nice thickness and texture. May also use white self-rising cornmeal instead.
- Buttermilk - Try not to substitute this ingredient if possible. It helps to keep the cornbread moist and tender. An alternative is to use whole milk instead.
- Egg - One large whole egg is needed for this recipe. It helps to bind the cornbread ingredients together.
- Vegetable Oil - My grandmother would use shortening, but my mom always used vegetable or canola oil to provide a simple fat to the cornbread recipe. Either works fine, and butter or bacon grease in the same unit of measure can also be used as well.
- Butter - You may use salted or unsalted butter. Spread the butter on top of the cornbread as soon as it comes out of the oven for a buttery top layer.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Southern Cornbread
Begin preparing the cornbread recipe by preheating the oven to 425 degrees F. and place a cast iron skillet with a tablespoon of oil or shortening in it inside the oven to heat while you prepare the cornbread.
In a large bowl, whisk together the yellow self-rising cornmeal, buttermilk, egg, and vegetable oil until combined. Set aside.
Carefully remove the cast iron skillet from the oven and pour in the cornbread mixture. Spread the batter evenly in the bottom of the hot skillet before adding it back into the oven to bake for 20 to 25 minutes, until the top is golden and the edges have lightly browned.
Carefully remove the southern buttermilk cornbread from the oven and immediately use a fork to evenly spread the butter on top. If you can wait, allow it to cool in the cast iron skillet for about 5 to 10 minutes before serving it with some additional butter. Enjoy!
What to Serve with Southern Cornbread
- Collard Greens with Ham Hocks
- Black-Eyed Peas
- White Chicken Chili
- Beef Stew
- Southern Fried Chicken
- Fried Catfish Recipe
- Southern Meatloaf Recipe
- More Recipes To Serve With Cornbread
Recipes Tips & Tricks
- If you prefer not to use a cast iron skillet, then use a regular square 8x8-inch baking pan instead. Lightly spray it with cooking spray and there's no need to preheat the baking dish before adding in the cornbread mixture.
- Try not to overmix the cornbread mixture. Stir it just enough to combine the ingredients together and stop. Overmixing may result in tough and chewy cornbread.
- This recipe requires buttermilk for the best southern cornbread recipe. Try not to substitute it with anything else.
- Serve topped with some additional butter while it's still warm for the best results.
Storage Tips
Storage. Be sure to allow the cornbread time to cool completely to room temperature before storing. Place any leftovers in an airtight container or tightly wrap them in plastic wrap or aluminum foil and store them in the refrigerator for up to 4 days.
Reheating. Reheat it in the microwave or the oven at low heat for a few minutes before serving.
Freezing. This cornbread may also be stored in the freezer in a freezer-safe container or freezer bag for up to 1 month. The day before serving allow it to thaw in the refrigerator overnight before serving.
Want More Easy Cornbread Recipes? Try These:
Have any comments, questions, or other ideas for this Southern Cornbread Recipe? Please share them in the comments below!
Southern Cornbread Recipe
Southern Cornbread Recipe is moist, fluffy, and made in a cast iron skillet. It's a classic cornbread recipe best served straight from the oven.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Servings 8
Calories 213 kcal
1 cast iron skillet
1 tablespoon shortening or vegetable oil
2 cups self-rising yellow cornmeal
1 ⅓ cups buttermilk
1 large egg
¼ cup vegetable oil
1 tablespoon butter plus extra for serving
Begin preparing the cornbread recipe by preheating the oven to 425 degrees F. and place a cast iron skillet with a tablespoon of shortening or vegetable oil in it inside the oven to heat while you prepare the cornbread.
In a large bowl, whisk together the 2 cups self-rising cornmeal, 1 ⅓ cups buttermilk, 1 large egg, and ¼ cup vegetable oil until combined. Set aside.
Carefully remove the cast iron skillet from the oven and add in the cornbread mixture. Spread it around evenly in the skillet before adding it back into the oven to bake for 20 to 25 minutes, until the top is golden and the edge has lightly browned.
Carefully remove the southern buttermilk cornbread from the oven and immediately use a fork to evenly spread the 1 tablespoon butter on top. If you can wait, allow it to cool in the cast iron skillet for about 5 to 10 minutes before serving it with some additional butter. Enjoy!
Be sure to allow the cornbread time to cool completely to room temperature before storing. Place any leftovers in an airtight container in the refrigerator for up to 4 days.
If you prefer not to use a cast iron skillet, then use a regular square 8x8-inch baking dish instead. Lightly spray it with cooking spray and there's no need to preheat the baking dish before adding in the cornbread mixture.
Try not to overmix the cornbread mixture. Stir it just enough to combine the ingredients and stop. Overmixing may result in tough and chewy cornbread.
This recipe requires buttermilk for the best southern cornbread recipe. Try not to substitute it with anything else.
Serve topped with some additional butter while it's still warm for the best results.
Calories: 213kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 64mgPotassium: 191mgFiber: 4gSugar: 3gVitamin A: 143IUCalcium: 52mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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Original post date 11/16/2018. Updated 11/07/2022 and 09/30/2024.