Real Bona Fide Southern Cornbread! It seems like everybody in the South has their favorite way of making cornbread. Cornbread is a southern staple, just like biscuits. I grew up eating it as did generations before me. One thing for sure, we like it savory, not sweet! Sweet cornbread is a preference of our Northern neighbors, respectably.
I remember my grandmother even having leftover cornbread covered in buttermilk, eating it like cereal. There’s nothing like having a piece of cornbread with soup or a bowl of beans. That’s a meal!
This basic cornbread recipe is what I mainly use. Sometimes I will switch it up and add onions, cheese, or jalapenos too. This is also the basic cornbread that I use in my Southern Cornbread Dressing for holidays.
- 2 Cups of Self Rising Cornmeal (I prefer stone ground, white cornmeal but yellow will work fine too)
- 1 Cup All Purpose Flour
- 2 Eggs Beaten Lightly
- Salt and Pepper to Taste
- 1 1/4 Cup Buttermilk, more if needed to get a batter consistency
- Butter, Shortening, or Bacon Grease to oil skillet
- Cast Iron Skillet preferred but you can make it in a baking/cake pan or muffin pan
- Melted Butter to brush the top of the cornbread after it comes out of the pan.
Combine all ingredients well, pour batter into an oven heated cast iron skillet. I put the skillet into the oven while it’s pre-heating. Once I remove the skillet from the oven, I coat in butter, shortening, or bacon grease then add the batter. Bake at 400 degrees until golden brown, 20-25 minutes.
If you’re using a muffin tin, adjust cooking time as the muffins do not take as long to brown.
If you do not have self rising cornmeal on hand and your using plain cornmeal, add 1 tsp baking powder to recipe so that the cornbread will rise.
Here are some other cornbread recipes you might enjoy:
Cheesy Jalapeno Corn Muffins