Easy Southern Cornbread
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Southern Cornbread is easy to whip up and a favorite of every southerner. 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 Southern Cornbread Biscuit Dressing that Granny used to make. It's one of those recipes you just gotta have in your life.
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 add flour.
You'll 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.
Ingredients
- self-rising cornmeal mix (I use White Lily)
- buttermilk
- eggs
- butter
Quantities are listed in the recipe card at the end of this post.
How to Make White Lily Cornbread
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 ½ 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
- Best Ever Blueberry Muffins
- Raspberry Chocolate Muffins
- Cat Head Biscuits
- Buttermilk Drop Biscuits
- Southern Cornbread Biscuit Dressing
Recipe Card
Easy Southern Cornbread
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- ½ stick butter to melt in skillet
- 2 cups self-rising cornmeal mix. I use White Lily ad
- 1 ½ cups buttermilk
- 1 large egg beaten
- ¼ 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
- Preheat oven to 425 degrees.
- Place ½ stick butter in a cast iron skillet or baking dish. Melt in hot oven for 3 minutes.
- Take skillet out of oven and swirl the butter around to coat the pan.
- Add flour, buttermilk, egg and additional melted butter in a large bowl. Mix well. It's okay for batter to have a few lumps.
- 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 Thanksgiving Dressing or Southern Cornbread Biscuit Dressing recipes.
- Milk may be substituted for buttermilk and vegetable oil can be substituted for butter if desired.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
Hi! My Name is Barbara from NJ I would love to make your recipe for cornbread don't know where to purchase White Liliy flour products, is there another brand that is just as good as white lily that i may find to use THANK YOU HELP!!
Hi Barbara! When I traveled to New Jersey, I had a hard time finding self rising cornmeal mix, which is what this recipe uses. It already has self rising flour and cornmeal mixed together. If you can't find cornmeal mix, try making your own by using 1 3/4 cups of cornmeal (finely ground), 6 Tablespoons of all purpose flour, 2 Tablespoons of baking powder and 1/2 teaspoon salt. Blend it together in a large bowl, then add the other ingredients in my recipe as written. Let me know how it works for you!
This cornbread is not only the tastiest cornbread I’ve ever made, it is beautiful!! Next is the cornbread biscuit dressing! Thanks Debi for turning me on to the only cornbread I will ever make again. I followed your recipe exactly, even down to the White Lily self rising corn meal!
That's wonderful Dee! Now you have everything you need to make that delicious dressing!
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.
I think jiffy is too sweet , unless you are making corn casserole.
I agree. That's why I don't use Jiffy mix.
This looks really good! I have been looking for a recipe to replace my box cornbread mix. I am pinning this for later.
Thanks, Erica! I use this recipe all of the time when I need cornbread in a jiffy!