Classic Southern Cornbread is the iconic bread of the South that has graced tables for generations.
GRANNY'S SOUTHERN CORNBREAD
My Mother's recipe is simple and straightforward. It is cooked in an iron skillet using three must ingredients: bacon drippings, buttermilk, and yellow cornmeal.
About cornbread, I don’t want to expound on this too much for fear of stepping on some people's toes.
The people in the North like cornbread, made with sugar, half cornmeal, and half flour. But the people in the South like their cornbread with cornmeal and a little flour, if any, and definitely no sugar.
Also, southern cornbread is traditionally made in an iron skillet, giving it the desired crispy crust I like so much.
Also, southern cornbread is traditionally made in an iron skillet, giving it the desired crispy crust I like so much.
I must say, my taste for cornbread has been swayed to somewhere in the middle because I actually like both recipes.
I go back and forth. Sometimes, I want the salty, tangy taste of my Mother's cornbread, and sometimes, I like the sweetness of the northern-style cornbread that my husband's Mother makes.
My Mother was a proper Southerner, making her cornbread with bacon drippings heated in a cast iron skillet.
One of the memories that come back to me when I make my mother's cornbread recipe is her and me sitting in the living room late at night, watching TV and eating cornbread in a glass of milk.
Does anyone still eat cornbread in a glass of milk anymore?
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SOUTHERN CORNBREAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Southern Cornbread and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST SOUTHERN CORNBREAD
Cornmeal. While the color of the cornmeal doesn't change the taste, it will change the preference. I prefer the yellow cornmeal. Most Southerners use white cornmeal. My mother is from Texas and has always used yellow cornmeal. I don't know if it was because she was from Texas or her Mother from Oklahoma used yellow cornmeal and she used it too. I grew up using yellow cornmeal, so I prefer it. You can use what you like.
Buttermilk. Full fat buttermilk is a must to make southern cornbread. If you don't keep buttermilk around, create your own by stirring full fat yogurt into whole milk until you get the desired thickness. You can choose to use just whole milk if you so choose, but remember, it will lack the classic tangy flavor in the cornbread, which it is known for.
Do not overmix. Overmixing your cornbread batter is the number one cause of crumbly cornbread. And Above all never mix with an electric mixer. You want to mix until the dry ingredients are wet and then stop. Pour immediately into the hot skillet. Do not let the batter sit for any length of time. Always have your oven preheated and ready to put the cornbread in the oven.
WHAT YOU NEED TO MAKE SOUTHERN CORNBREAD
Flour
Baking powder
Soda
Salt
Egg slightly beaten
Buttermilk
Bacon drippings or vegetable oil
HOW TO MAKE SOUTHERN CORNBREAD
Preheat oven to 400 degrees.
Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and mix well. Take the cast iron skillet out of the oven and pour the batter into it.
Bake for 20-25 minutes or until light brown on the top.
Remove the cornbread from the oven, flip it over in the skillet, and continue baking for another 5 minutes.
Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and mix well. Take the cast iron skillet out of the oven and pour the batter into it.
Bake for 20-25 minutes or until light brown on the top.
Remove the cornbread from the oven, flip it over in the skillet, and continue baking for another 5 minutes.
I am so glad you posted this. I would love to try a more corny corn bread. I have printed this for the next time I make corn bread.
ReplyDeleteI like your blog. I plan to prowl around a bit.
Comfycook,
ReplyDeletethanks for stopping by and you are most welcomed to "prowl around"! Come back soon!
Blessing, K
Kay, I'm glimpsing through all your recipes - my dad used to love putting his cornbread in a glass of milk! Reading your post made me think of him and Mrs. Sewell...lots of sweet memories of both. Thanks for sharing her good cooking and yours in these recipes!
ReplyDeleteI LOVE cornbread and milk and so does my sons but we are the only ones I know that does...My Tennessean grandmother started me on it when I was young and it is a total comfort food to me. Somedays we have this for supper! :)
ReplyDeleteMy husband loves cornbread, if he has it for a meal he doesn't really care what else is on the menu. I also make mine in an iron skillet but quit using bacon grease a long time ago for health reasons. He always finished up the meal with a glass of corn bread and milk and I don't dare throw away any left over as he will have some again the next day. I remember as a child eating cornbread and milk with a little sugar but he puts salt in his. Love your recipes
ReplyDeleteI make my cornbread in an iron skillet too but quit using bacon grease for health reasons. My husgand loves corn bread, if he has it he doesn't care what else is on the menu and always finishes up the meal with a glass of cornbread and milk. I remember as a child eating cornbread and milk and we put a little sugar in it but he puts salt in his. I don't dare throw out any left over cornbread as he will have it again the next day in a glass of milk. Love all your recipes, thanks for sharing
ReplyDeleteI have to ask, how do you flip the cornbread? On a plate, then back into the skillet? I still like cornbread in a glass of buttermilk. Love your Granny's Recipes. That Miracle Whip salad was the only salad I knew until I was grown. I thought it was real fancy when somebody added green onions. Glad I found your blog. Look forward to reading old posts and new. I grew up in East Texas, too.
ReplyDeleteI grew up watching my grandmother make cornbread in her cast iron skillet in Pasadena, TX. I use a cast iron skillet to make mine in also. Love cornbread with fresh vegetables. Leftover cornbread is great in a tall glass of cold buttermilk. My husband will eat it this way, but only with regular milk.
ReplyDeleteLove all your recipes!
I grew up watching my grandmother make cornbread in her cast iron skillet. I use a skillet for my cornbread also.
ReplyDeleteI love cornbread with fresh vegetables and then with leftovers, I add the cornbread to a tall glass of cold buttermilk.
I was born and raised in the south...Pasadena, TX.
Love your recipes!
I will try your recipe and yes the only way to eat corn bread is in milk after dinner. My grandmother made corn bread by the pinch method and l could never get it to taste the same as hers' did. Thanks for the recipe. I grew up in California on a farm. Always had corn bread or hot biscuits for every meal. Happy Thanksgiving to all. Elaine
ReplyDeleteI grew up in California and my grandmother made corn bread and biscuits by the pinch method. Never measured any thing. We always had either one with meals. Thank you for the recipe and Happy Thanksgiving to all.
ReplyDeleteYour welcome Kamikld! Welcome to CWK...
DeleteYellow cornmeal? tsk tsk
ReplyDeleteOmg! I grew up in SE Arkansas and we only used yellow cornmeal and it was not sweet. Usually paired with beans, and any leftover cornbread was eaten with milk! I lived at Ft. Drum, NY for 2 years...couldn't eat their cornbread or their fried fish. It just wasn't Granny's.
ReplyDeleteOmg! I grew up in SE Arkansas and we only used yellow cornmeal and it was not sweet. Usually paired with beans, and any leftover cornbread was eaten with milk! I lived at Ft. Drum, NY for 2 years...couldn't eat their cornbread or their fried fish. It just wasn't Granny's.
ReplyDeleteGranny always makes the best...welcome to CWK!
DeleteMaybe I didn't understand something, but I made this exactly as written and it was soup, not a batter. We had to double almost everything other than the milk to get the consistency. Any ideas?
ReplyDeleteHi, I am so happy that you might have stepped on some toes. I am from the South and am a lover of Southern Style Cornbread. Everywhere I go I am given sweet cornbread, I am through with it. It seems to get sweeter and sweeter. My daughter shared some with me, trying to make sure that I eat proper meals. It had been given to her. I said "Oh no. This is it. I might as well be eating a piece of cake." I am happy to have stumbled across your pin. There is still hope. Let's try cutting back on the sugar, 'for health reasons', too.
ReplyDeleteBeen looking for this! Awesome. What size cast iron?
ReplyDeleteA 9-inch or 10-inch cast iron skillet
DeleteWhat size skillet?
ReplyDeleteA 9-inch or 10-inch cast iron skillet
DeleteAnyone know what size pan???
ReplyDeleteA 9-inch or 10-inch cast iron skillet
DeleteEither one will be fine. Bake a little longer in the 9”.
DeleteComment by Unknown dated 11/22/16 said 2 cups buttermilk made cornbread mixture like soup. Please verify amount of buttermilk. This recipe sounds and look like what I have been looking for and i don't want to mess up.
ReplyDeleteIt is right but if you are concerned start with 1 3/4 cups and add the other 1/2 if you think it needs it.
ReplyDeleteMake sure you shake your buttermilk as it will separate. This is the best cornbread recipe I have ever used. It tastes so good!
ReplyDeleteMine is pretty close, but I always used Aunt Jemima white cornmeal, and I do not flip the cornbread at the end. Two tablespoons of bacon fat is enough though, and I use two eggs.
ReplyDeleteI am going to make this cornbread for my Church for a funeral to go with Fish & White Beans
ReplyDeleteSound so good. Thank you for stopping by CWK :)
DeleteMy Grandmother and Mother made it in a cast iron skillet that had a slight divider in the middle so you could easily break it. Crisp and brown on both sides. about an inch thick and wonderful. I can't find the skillet or recipe.
ReplyDeleteI love making cornbread ever since my granddad taught me how when I was 6 years old. I like finding new recipes and stumbled upon this one. To start the liquid to dry ratio was off by about 1/2 cup. It was too soupy so I added 1/4 cup of flour to try and compensate. I was concerned that the amount of salt wouldn't be sufficient but went ahead with the recipe. I did add 1 tablespoon of sugar for my personal taste. The results were very bland and could have definitely used another 1/2 tsp it more of salt. The only thing I think would have made a difference in flavor would be that I only used canola oil. I don't have lard. I was hopeful because I also get tired of the "northern" cornbread recipes but this missed the mark.
ReplyDelete