Southern Cornbread Recipe

A sliced Southern cornbread in a cast-iron skillet with a pat of butter melting on top. One slice is being lifted out with a spatula. Nearby are a checkered cloth, a dish of butter, and a small bowl of honey, adding charm to this classic Southern recipe scene.

5 from 5 votes

Southern Cornbread Recipe is a perfect cornbread recipe to serve with your favorite soups and stews. Top with butter and honey for a delicious side dish.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $2.06 Recipe, $0.26 per Serving

Ingredients

2 cups self-rising yellow cornmeal
1 cup buttermilk
½ cup milk
2 large eggs
¼ cup bacon grease
2 tablespoons melted butter

Instructions

Preheat the oven to 450°F. Place a 10-inch cast-iron skillet in the oven while it preheats.
In a large bowl, stir together the self-rising cornmeal, buttermilk, milk, eggs, and melted butter until just combined.
Carefully remove the hot skillet from the oven. Add the bacon grease and swirl it around to coat the bottom and sides of the skillet.
Pour the excess bacon grease from the skillet into the batter and quickly stir to combine.
Pour the batter into the hot skillet. The batter should sizzle when it hits the pan.
Bake for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the skillet for 5 minutes before slicing and serving.

Notes

For a sweeter cornbread, add 2 tablespoons of sugar to the dry ingredients.

You can substitute the bacon grease with vegetable oil for a different flavor.

Store any leftover cornbread in an airtight container or bag at room temperature for up to 3-4 days.

Nutrition