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!
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.
- self-rising cornmeal mix
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
- Cheesy Skillet Cornbread
- Best Ever Blueberry Muffins
- Raspberry Chocolate Muffins
- Cat Head Biscuits
- Buttermilk Drop Biscuits
- Southern Cornbread Biscuit Dressing
Nothing could be finer than a piping hot slice of Southern Cornbread coming out of the oven!
- 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.
- Preheat oven to 425 degrees.
- Place 1/2 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.
- Category: Breads
- Method: Skillet
- Cuisine: Southern
Keywords: southern cornbread, easy cornbread, self-rising cornmeal mix, easy southern cornbread, buttermilk, breads
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