Southern Cornbread
Southern Cornbread is a hearty, unsweetened variety of cornbread, widely served in the Southeastern United States. It is easy to make and is usually served as the bread portion of lunch or dinner (supper). It is not unusual for some people to occasionally have a simple, quick meal—even breakfast—by crumbling cornbread into a glass of buttermilk and eating it.
Ingredients
- 2 cups yellow or white self-rising corn meal
- 1 large egg
- 1¼–1½ cups buttermilk or whole milk
- ¼ cup olive oil or vegetable oil
Ingredients for 7 servings (755 g) · the original recipe
Method
- 1
Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.
OvenStovetop - 2
If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
Stovetop - 3
Beat egg in the bowl. Stir in buttermilk and oil.
- 4
Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.
- 5
Pour the batter into the skillet and place in the oven.
OvenStovetop - 6
Bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inch skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes.
OvenStovetop - 7
Allow to cool for 5 minutes in pan before serving.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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