Easy Homemade Southern Cornbread Recipe without Buttermilk
Well, y'all, there ain't nothing quite like a good traditional Southern cornbread. This golden treasure is a true Southern classic, y'all. Made with love, a bit of liquid, and a touch of butter or bacon grease, it's crispy on the outside and melt-in-your-mouth tender on the inside. It's the perfect sidekick to any meal, but trust me, you might just find yourself makin' it the star of the show! Enjoy your homemade cornbread with pinto beans, fried chicken homemade soups, and more for a feast that is sure to please.
Servings: 1 Cake of Cornbread
Calories: 163kcal
Ingredients
- 1 tablespoon Butter plus more for serving
- 1½ cup Stone Ground Self-Rising Cornmeal
- ½ cup Self-Rising Flour
- 2 Eggs
- 1½ cup Whole Milk divided
Instructions
- To start: add a tablespoon of butter to a cast iron skillet and place it into the oven. Preheat the oven to 400°F (204°C).
- While the oven pre-heats; add the cornmeal and flour to a mixing bowl; stir to combine the dry ingredients.
- Next, add the eggs and 1 cup of the milk to the dry ingredients. Slowly add the remaining milk as needed to form the cornbread batter. It should be moist but not too runny. Do not over mix the batter.
- Use an oven mit and carefully remove the piping hot skillet from the oven then pour the batter into the skillet. Carefully return the hot skillet to the oven and bake the cornbread for 20-25 minutes, or until golden brown and the cornbread is pulling away from the sides of the pan.
- Remove the cornbread from the oven when done and carefully flip the cornbread onto a serving plate; allow to cool slightly then serve.
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Notes
See full post for more details, tips, and serving options for cornbread.
Nutrition
Serving: 1 | Calories: 163kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 427mg | Fiber: 2g | Sugar: 2g