slice of cornbread in a white pie plate

Easy Southern Cornbread

Southern Cornbread is easy to whip up and a favorite of every southerner I know. There are many different recipes out there, but this one is tried and true. It’s also fast as lightning!

Why You’ll Love This Recipe

This recipe works when you want cornbread on the table in a jiffy, or you’re craving good old cornbread and milk. Yes, that’s a thing in these parts, and trust me…it’s mighty good!

Easy Southern Cornbread is also the base for my Thanksgiving Dressing and Southern Cornbread Biscuit Dressing that Granny Mac used to make. It’s one of those recipes you just gotta have in your life.

If you’re looking for a jazzed up version of cornbread, you could try my Cheesy Skillet Cornbread. Folks like it an awful lot!

Southern Cornbread Tips

I’m a firm believer in the easy breezy, lemon squeezy philosophy. That’s why I always use White Lily self-rising cornmeal (ad) whenever I get a chance.

If you don’t have self-rising cornmeal in your neck of the woods, try using another recipe containing cornmeal and flour such as Dixie Cornbread from Christy Jordan at Southern Plate. It’s delish!

You’ll also need to choose if you want yellow or white cornmeal mix. My advice is to try both and see what you think. (Hey, more cornbread is never a bad thing!) I tend to go with white cornmeal mix because it’s lighter, but many folks enjoy the yellow corn flavor.

Shopping List

  • self-rising cornmeal mix
  • buttermilk
  • eggs
  • butter

Quantities are listed in the recipe card at the end of this post.

How to Make It

This recipe is made for a small skillet or 9 inch pie plate. Double the recipe if you’re using a large 12″ cast iron skillet.

Add a 1/2 stick of butter in a pie plate or small cast iron skillet. Place in a hot 425 degree oven for 3 minutes to melt butter and preheat the pan.

In the meantime, add self rising cornmeal, buttermilk, egg, and additional melted butter to a large bowl. Mix well and pour into preheated pie plate or skillet.

Pop it into a 425 degree oven and bake for 25 to 30 minutes until golden brown. The melted butter in the skillet with create the best crust you’ve ever tasted.

Nothing could be finer than a piping hot slice of southern cornbread slathered in melted butter. Except…maybe a giant Cat Head Biscuit. In my humble opinion, it’s a tie between the two.

More Breads to Love

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slice of cornbread in a white pie plate

Easy Southern Cornbread


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

Nothing could be finer than a piping hot slice of Southern Cornbread coming out of the oven! 


Scale

Ingredients

  • 1/2 stick butter to melt in skillet
  • 2 cups self-rising cornmeal mix. I use White Lily (ad)
  • 1 1/2 cups buttermilk
  • 1 large egg, beaten
  • 1/4 cup melted butter for batter

This recipe works in a small skillet or 9″ pie plate. Double the ingredients if you are using a large 12″ cast iron skillet. 


Instructions

  1. Preheat oven to 425 degrees.
  2. Place 1/2 stick butter in a cast iron skillet or baking dish. Melt in hot oven for 3 minutes.
  3. Take skillet out of oven and swirl the butter around to coat the pan.
  4. Add flour, buttermilk, egg and additional melted butter in a large bowl. Mix well. It’s okay for batter to have a few lumps.
  5. Pour batter into preheated buttered skillet and bake at 425 degrees for 25 to 30 minutes until golden brown.

Notes

This cornbread is perfect for making my Thanksgiving Dressing or Southern Cornbread Biscuit Dressing recipes. 

Milk may be substituted for buttermilk and vegetable oil can be substituted for butter if desired.

  • Category: Breads
  • Method: Skillet
  • Cuisine: Southern

Keywords: southern cornbread, easy cornbread, self-rising cornmeal mix, easy southern cornbread, buttermilk, breads

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4 Comments

  1. This looks really good! I have been looking for a recipe to replace my box cornbread mix. I am pinning this for later.

  2. Well, goodbye Jiffy mix! This is delicious hot out of the oven with lots of butter. It’s the best!

    • I used to fix Jiffy cornbread all the time, and still do on occasion. But, this is my stand-by cornbread recipe now.

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