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!
If you’re looking for a jazzed up version, you could try my Cheesy Skillet Cornbread. But, 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. It’s one of those recipes you just gotta have in your life.
Let’s Make Southern Cornbread!
I’m a firm believer in the easy breezy, lemon squeezy philosophy. That’s why I always use self-rising cornmeal (ad) whenever I get a chance. If you don’t have self-rising cornmeal mix 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.
The basic recipe for a 12 inch cast iron skillet is 4 cups of self-rising cornmeal mix, (ad) 2 1/2 cups of milk or buttermilk, 2 large eggs, and 1/2 cup melted butter or vegetable oil. I don’t add sugar, although some southerners do. It’s totally up to you!
If you’re baking cornbread for my Thanksgiving Dressing recipe, cut the ingredients in half and bake it in a pie plate (as shown in the photos).
Mix the ingredients in a large bowl and pour batter into a preheated skillet seasoned with 1 Tbsp. butter or oil. Pop the skillet into a 425 degree oven and bake for 25 to 30 minutes until golden brown. And, it’s done!
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.Print
Nothing could be finer than a piping hot slice of Southern Cornbread coming out of the oven!
- 4 cups self-rising cornmeal mix. I use White Lily (ad)
- 2 1/2 cups buttermilk
- 2 large eggs, beaten
- 1/2 cup melted butter
- 1 Tbsp. butter (for preheated skillet)
- Preheat oven to 425 degrees.
- Place 1 Tbsp. butter in a 12 inch cast iron skillet (or baking dish). Preheat in oven for 2 minutes.
- Take skillet out of oven and swirl the butter around to coat the pan.
- Pour all ingredients above into a large bowl. Mix well. It’s okay for batter to have a few lumps.
- Pour batter into preheated skillet and bake at 425 degrees for 25 to 30 minutes until golden brown.
When making cornbread for Thanksgiving Dressing, prepare half of this recipe.
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