There’s something truly special about a classic Southern cornbread. This recipe brings warmth and comfort to any meal. With its golden crust and tender crumb, it’s a perfect companion to a hearty stew or a bowl of chili.
Whether you enjoy it with a pat of butter or a drizzle of honey, this cornbread is sure to be a family favorite. Let’s get baking and bring a taste of the South to your kitchen!
Steps
- Preheat your oven to 400 degrees Fahrenheit. If using a cast iron skillet, add 1/4 cup of oil to the skillet and heat it over high heat on the stovetop while you prepare the batter.
- In a mixing bowl, combine 2 cups of self-rising cornmeal mix with 2 tablespoons of vegetable oil, along with 2 eggs or 1 extra-large egg, and 1 3/4 cups of buttermilk or regular milk. Start with 1 cup of milk if using regular milk and add more as needed.
- Stir the mixture until well combined. To test if the skillet is hot enough, drop a small amount of batter into it. If it sizzles immediately, pour the remaining batter into the skillet, filling it to about 1 inch from the top.
- Move the skillet from the stovetop to the preheated oven. Bake the cornbread for 25 to 30 minutes until it turns golden brown and is set in the center.
- If you’re not using a cast iron skillet, simply grease your baking pan with nonstick cooking spray, skip the preheating step, and bake as the instructions indicate.
Ingredients
- 2 cups self-rising cornmeal mix
- 2 eggs or 1 extra-large egg
- 2 tablespoons vegetable oil (or equivalent amount of refined coconut oil, bacon grease, or lard)
- 1/4 cup vegetable oil for the skillet (or equivalent amount of refined coconut oil, bacon grease, or lard)
- 1 3/4 cups buttermilk or regular milk (start with 1 cup if using regular milk and add more as necessary)
Nutritional Values
Calories: 2040kcal | Carbohydrates: 272g | Protein: 56g | Fat: 88g | Saturated Fat: 56g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 8g | Cholesterol: 376mg | Sodium: 5048mg | Potassium: 1392mg | Fiber: 24g | Sugar: 24g | Vitamin A: 2144IU | Calcium: 1552mg | Iron: 16mg
FAQ
- Can I add sugar to this Southern cornbread recipe?
- Yes, you can add sugar to the recipe if you prefer a sweeter cornbread. However, the traditional Southern style typically does not include sugar. Adjust the amount to your taste.
- What type of skillet is best for achieving a crispy crust on cornbread?
- A cast iron skillet is recommended for the best golden, crispy crust. If you don’t have one, you can use another baking dish, but it may not achieve the same texture.
- What should I do if I can’t find self-rising cornmeal mix?
- If self-rising cornmeal mix is unavailable in your area, you can create a homemade version by adding baking powder and salt to regular cornmeal.
- Is it necessary to preheat the skillet before adding the batter?
- Yes, preheating the skillet is important for achieving the crispy crust. Heat it on the stovetop or in the oven with oil before adding the batter.
- Can I use regular milk instead of buttermilk in the recipe?
- Yes, you can use regular milk as a substitute for buttermilk. Start with 1 cup and add more as needed to achieve a batter consistency slightly thicker than pancake batter.
Tips
- For the perfect golden crispy crust, use a cast iron skillet and ensure it’s extremely hot with a generous amount of oil before adding your batter. This will give your cornbread that distinctive texture that can’t be achieved with other baking dishes.
- If you’re unable to find a self-rising cornmeal mix, consider making your own homemade version to ensure your cornbread rises properly and achieves the right texture.
- Adjust the batter consistency by eye; it should be slightly thicker than pancake batter. If it’s too thick, add more milk; if it’s too thin, add more cornmeal mix.
- To make your cornbread visually appealing, consider flipping it out of the skillet onto an oven mitt when it’s done and then return it to the pan with the crispy side facing up for a beautiful presentation.
Equipment
- Cast Iron Skillet – Essential for achieving the crispy crust typical of Southern cornbread. A 9-inch skillet is recommended.
- Oven Mitts – Useful for handling the hot cast iron skillet safely.
- Mixing Bowl – Although common, if you need a specific type or size, it can be purchased online.
- Nonstick Cooking Spray – If not using a cast iron skillet, this may be used to grease the baking pan.
