Southern Cornbread Recipe

Southern Cornbread Recipe – Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes!

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

In my family, there is only one kind of cornbread served and this is it.

My Grandmother Verdie would make her cornbread to go along with a big pot of pinto beans for a simple supper or as a side with a more elaborate meal of roast beef, turnip greens, mashed potatoes, black eyed peas.

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If the whole skillet of cornbread didn’t get eaten during the meal, she’d be sure to save whatever was leftover so that Granddaddy Eual could make one of his all-time favorite snacks – cornbread crumbled in a glass of milk. I have to admit, I have enjoyed that same snack a time or two myself growing up.

When I met Bart, I loved that his family would top their cornbread with a little bit of butter a drizzle of honey from time to time.

And you know, it reminds me the simplest things in life are the best.

I also love that this cornbread is the base of my Grandmother’s Cornbread Dressing that is an absolute must in my family for every Thanksgiving meal. It just wouldn’t be Thanksgiving at my house without it!

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

But I have to admit something.

When I was first married, my cornbread just wasn’t that delicious. It was too grainy and didn’t hold together like it should.

I say when I first married, but honestly it took me a while to get my recipe just perfect. I’d strayed too far away from the original way Mama and Grandmother Verdie taught me how to make it. It finally all came back together – and stayed together – when I went back to the basics.

There’s a lot to be said for the basics.

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

Here’s my family’s Southern Cornbread Recipe. It is a treasure!

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com
Yield: 8
Course Side Dish
Cuisine American

Southern Cornbread Recipe

Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes!
5 from 3 votes
Did you make this recipe?

Ingredients

Directions

  1. Preheat oven to 425º F.
  2. Coat large skillet with enough vegetable shortening or butter to coat the bottom and sides of the skillet. Place the coated oven into the oven for the butter or shortening to melt. Remove the skillet from oven once melted.
  3. Meanwhile, stir together the cornmeal, flour, eggs, buttermilk and water and pour into the hot skillet. Return to the oven and bake about 25 minutes or until bread has risen and center springs to the touch.
  4. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.

Notes

Make-Ahead:
Cornbread may be made in advance. Cover tightly with and store on the counter top for up to 2 days. 

Nutrition Facts
Southern Cornbread Recipe
Amount Per Serving (1 slice)
Calories 264 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 53mg 18%
Sodium 83mg 3%
Potassium 241mg 7%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 3g
Protein 9g 18%
Vitamin A 3.3%
Calcium 8.1%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

 

From the Add a Pinch recipe archives. Originally published 2010.

58 comments on “Southern Cornbread Recipe”

  1. This looks really delicious. My bf LOVES cornbread, I’ll have to try this recipe.

  2. You’re bound to be from the same place I’m from…my Dad always ate his cornbread crumbled into a glass of milk, too!!!
    This is the exact way my Mama made her cornbread only with buttermilk!! She wouldn’t make it if she didn’t have buttermilk!!

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  5. I’m about to make these – how large of a skillet? Is a 10″ or 12″ going to be better?

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  18. Thank you for directions on Mexican cornbread. This sounds yummy..going to make over the weekend. Thank you again -enjoy your column.

  19. White or yellow corn meal?

  20. HI…HOW MUCH VEGETALBE OIL?

    • How much vegetable shortening do you add and are you using vegetable shortening or vegetable oil?

      • Use enough vegetable shortening to coat the skillet well on bottom and sides. It may take a tablespoon or more…just use plenty to coat skillet well. Thanks!

  21. Can you use whole milk instead of buttermilk and how much?

  22. Plain cornmeal or self rising????

  23. I am so excited to see someone making cornbread just like my mother did. I was raised on this cornbread exactly like you make it, except, after it was cooked my mother would take some home churned butter and rub it around the top and put back in oven for a few minutes to make it taste even better. I believe she turned the oven to broil and placed the buttered cornbread in the top rack. I can’t remember that part of the cooking as well as the other ingredients.
    Thank you for all your old time recipes and the new ones too.

  24. I don’t understand your recipe. When do you and how much cornbread do you put in your cornbread dressing

  25. How much shortening in this recipe?

  26. I just bought a cast iron pan and this is such a great idea of a way to use it! Thanks!

  27. Got to be bacon grease for me. That’s what I grew up with. Don’t know why but mine just made 1 9 ×13 dish. Taste really good though. Thannks for the recipe.

  28. do you cover the dressing with foil or is it baked uncovered?

  29. This recipe along with the dressing recipe looks fantastic! Two Questions:

    1.) How big of a cast iron skillet for cornbread? I have small one passed down from my grandmother (have never used it), however I know there are different sizes.
    2.) On the dressing recipe under make ahead tips, you can make the entire dressing recipe and freeze for up to 2 weeks? Or only portions of the recipe can be made up to two weeks in advance?
    Thanks!- first time Thanksgiving in case you can’t tell! 🙂

    • Hi Jen!
      Thanks so much! It is definitely a family favorite!
      1. I use a medium skillet (12-inches) for my cornbread. You can also cook it in a 9×13 baking dish if you don’t have a medium cast iron skillet.
      2. You can make the entire recipe ahead! It makes serving those holiday meals so much easier!

      I hope you have a great Thanksgiving! xo

  30. DO YOU USE WHITE OR YELLOW CORNMEAL?

    HAPPY THANKSGIVING!

  31. Still confused on how much shortening. Using a 12” skillet would that be a stick of butter? How much did you use?

    • Hi Gayle,
      Similar to how you would coat a cake pan for baking a cake. It definitely wouldn’t take a whole stick of butter 🙂 more like a tablespoon or two.

  32. I have to cook dressing for 25 people …..how do I change the recipe for that many ? I would think two pans of corn bread ?

    Thanks .

  33. Is the mixture supposed to really soupy?

  34. Hi! Any clue how I could convert all purpose flour and plain cornmeal for this?

    • Hi Christy,
      If you only have all-purpose flour, you can follow these instructions for making your own self-rising flour that I’ve written. To the cornmeal, you would want to add 3 teaspoons of baking powder and 1 teaspoon of salt to the plain cornmeal. I hope you enjoy it!

  35. Hello! I just tried this recipe for the first time, and it was flawless. Texture, taste, everything!

    However, my husband is a sweet cornbread lover. While he agreed that the texture can’t be beat, he wants to know if there’s anything I can do to turn this recipe from more savory to more sweet (apparently drizzling honey on it “isn’t the same”)

    I’m not sure what quantity of which sweetener would be best without compromising the texture. Honey? Sugar? Something else? Even if the idea of sweet cornbread is blasphemy, I would dearly appreciate some guidance so that I can make him a sweet pan next time (and keep the regular one for myself)!

    Thank you 🙂

    • Hi Kelly,
      Thanks so much – I’m glad you enjoyed it! I’ve never made this cornbread as a sweet cornbread. My husband does sometimes butter it and add honey, but I never put sugar in mine. Thanks!

  36. If you want sweet dressing just use jiffy cornbread mix and you have sweet dressing. Also you can use half jiffy and half corneal , it’s not difficult.

  37. good afternoon ! i love this recipe
    but why would you add flour also,to the cornbread mix ?
    i usually follow the recipe ,on the back,of the cornmeal mix,to make the cornbread

  38. Is the cornmeal in this recipe actually cornmeal mix?

  39. I saw Southern Cornbread recipe & had to quickly check to see if sugar was added!! Being a Texas girl living in the pacific northwest for 40+ years I’m stilled horrified that people put sugar in cornbread!!! At restaurants I always ask “Is this cornbread or corncake?” I then have to explain that (as some one else said above) “sugar in cornbread is blasphemy”!! And I’m with your Granddad … there is nothing better than leftover cornbread with milk. Think I’ll be making cornbread today! Thanks for the yummy recipe!

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