Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.
Recipe by Rachel Ballard on November 6, 2014
Prep time: PT7M
Cook time: PT25M
Total time: PT32M
Rating
4.84 stars (150 reviews)
Ingredients
2 cups self rising cornmeal mix (not just plain cornmeal)
2 eggs (or 1 extra large egg)
2 tablespoons vegetable oil (or an equivalent amount of refined coconut oil, bacon grease or lard )
1/4 cup vegetable oil for the skillet
1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)
Categories
Side Dish
Cuisine
American
Steps
Preheat the oven to 400 degrees.
If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
Mix until combined and drop a small amount into your skillet.
If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.
Nutitrion
Serving Size: 1 serving
Calories: 255 kcal
Carbohydrates: 34 g
Protein: 7 g
Fat: 11 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 47 mg
Sodium: 631 mg
Sugar: 3 g
Unsaturated Fat: 3 g
Reviews
Dannie on 2026-09-13 (5 stars): This recipe sings SOUTHERN!
it took me back to my childhood.
LAVONDA Nelson on 2026-09-06 (5 stars): What if I'm using Silicone muffin pans?
Melinda Payne-Erwin on 2026-08-14 (5 stars): This is a fantastic recipe for real southern cornbread, I have made it exactly as written a bunch and it has never disappointed. This recipe tastes just like the cornbread my wonderful grandmother named Mamu made and I truly appreciate that you shared your recipe.
Martha May on 2026-06-29 (5 stars): Use white cornmeal mix only. You can add chopped jalapeños, a cup of cheddar cheese, & a cup of creamed corn for a tasty Mexican cornbread dish. Great with fish, or greens & beans. Truly Deep South deliciousness!
Debbie on 2026-05-29 (5 stars): I've been using this recipe ever since I found it. My dad was a chef and it tastes like his. Just wondering if anyone has tried adding jalapenos. I'm going to a cookout and thought it would be a fun way to jazz it up.
Tammy on 2026-05-07 (4 stars): This was some of the best cornbread I've tried and definitely the easiest!
Angie on 2026-05-02 (5 stars): I tried this recipe and absolutely loved it! It was very moist and delicious. I was pleasantly surprised that it was still moist the next day as some was left over. Amazing!
My mom didn’t remember how to make egg bread, so I tried to invent my own recipe with no success. Now, my mom and I are pleased with the traditional taste of this cornbread (egg bread). I will be making my second batch soon.
Thank you for sharing!
Kirby on 2026-03-29 (5 stars): My momma would have approved of this cornbread. I do too. Eating it took me back about 60 years, Thanks.
David Meyers on 2026-02-09 (3 stars): Without salt, this is truly a blah recipe. I thought I must have misread and inadvertently omitted it…but no, and no ingredient helped the cause. Will not try this again as published.
Gregory E Furman on 2026-02-08 (5 stars): Perfect cornbread!!!
I tried for first time, I had to make the self rising cornbread mixture bc all I had was cornmeal flour (Bolted) then followed rest of recipe to a “T”even the part where you flip cornbread over in skillet let it finished cooling off!! I’m sorry but I can’t post Pics… Thanks for sharing
GG on 2026-02-01 (5 stars): Thank you! Granny made it just like that!
MamaYogaBear on 2026-01-29 (5 stars): Simple but wonderful! It's easy to pour maple syrup over it or use honey if you're into sweet cornbread. This is marvelous.
