The Best Southern Cornbread Recipe Ever
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Enjoy the rich, buttery taste of Southern cornbread with this easy recipe, featuring a crunchy crust and rich interior.
This is the best southern cornbread recipe you’ll ever need. Period. This is actually my Granny’s famous recipe. It’s so savory with the crisp, crunchy layer on the bottom. The skillet is essential. You’ll heat your skillet first. Next, make your batter and dust the bottom of your hot skillet with cornmeal. Your batter will then essentially fry the bottommost layer of the cornbread, creating a perfectly hard crust all along the bottom. This cornbread is so good to eat with any comfort dish or just by itself. Read along to see my Granny’s famous Southern cornbread recipe!
Ok. I like cornbread with everything. This is seriously the only cornbread recipe you’ll ever, ever need. I don’t know what makes this cornbread so good. I honestly think it’s the savory buttermilk flavor with the crunchy crust. Yum. Seriously, you cannot beat this recipe. All you really need is a skillet and it’s quick to make.
Questions you may have:
Don’t have buttermilk?
Ok. I’ve made this recipe with regular milk before, and it still turns out great. I used the same amounts.
What type of oil?
I typically use canola or vegetable oil. Ok. I know that’s not the healthiest option, but who said this recipe was healthy, anyway? It turns out amazing; I promise…
Can you freeze this cornbread?
Yes! I love freezing breads. It’s easy to take out and thaw. I would freeze it in a freezer-safe bag. You’ll just take it out and let thaw for thirty minutes to an hour and it should be good to go.
What to serve this southern cornbread recipe with?
Southern Turnip Greens
Green Gumbo
Smothered Crockpot POrk Chops
Slow Cooker Black Eyed Peas with Turnip Greens and Sausage
Equipment You Will Need
Like I said above, the essential component of this recipe is the cast iron. I have the 10-inch square one by Lodge. My Granny actually gifted me it when I moved to college and got an apartment. They all usually come pre-seasoned, but she still seasoned it herself too. I find that the square ones are hard to find so I linked some above.
Ingredients You Will Need
Wet Ingredients
- 1 Egg
- Half a cup of oil
- One and a half cups of buttermilk
Dry Ingredients
- 1 1/2 cups Yellow Corn Meal
- 1/2 cups Flour
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Sugar
Step by Step How to Make the Best Southern Cornbread Recipe
- Preheat oven to 425 degrees. Preheat cast iron skillet with a generous amount of oil. Skillet needs to be HOT!
- Beat egg then add buttermilk and oil. Then add your dry ingredients; meal, flour baking powder, baking soda, salt and sugar. Mix well. Sprinkle some meal into the bottom of the skillet first then pour the batter in. Bake for about 20 minutes.
Southern Buttermilk Skillet Cornbread
Equipment
- Measuring Cups
- Cast Iron Skillet
- Mixing Bowl
Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Corn Meal
- 1/2 cups Flour
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Sugar
Wet Ingredients
- 1 Egg
- 1/2 cup Oil (I used light tasting olive oil; I've also used Canola Oil. Just whatever you have.)
- 1 1/2 cups Buttermilk
Instructions
- Preheat oven to 425 degrees. Preheat cast iron skillet with a generous amount of oil. Skillet needs to be HOT!
- Beat egg then add buttermilk and oil. Then add your dry ingredients; meal, flour baking powder, baking soda, salt and sugar. Mix well. Sprinkle some meal into the bottom of the skillet first then pour the batter in. Bake for about 20 minutes.
Notes
Contact Me
Did you try this amazing recipe? It’s literally one of my favorites of all time. I love a good savory cornbread. Please let me know what you thought here or in the comments below. I’d love to hear from you!
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