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!
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.
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!
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.
Here’s my family’s Southern Cornbread Recipe. It is a treasure!
Southern Cornbread Recipe
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup water
Preheat oven to 425º F.
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.
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.
Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.
Cornbread may be made in advance. Cover tightly with and store on the counter top for up to 2 days.
All images and text © Robyn Stone for Add a Pinch
From the Add a Pinch recipe archives. Originally published 2010.