Cornbread is one of those things that everyone has an opinion on. I even think several parts of the country think it belongs to them. That is why I called this southern cornbread. Southern cornbread definitely comes from the south and although even southerners don’t necessarily agree on the entire recipe, most agree on two things: It should be made with buttermilk, and it shouldn’t be sweet. We eat it with dinner, which is almost always not a sweet kind of meal, and at least to most of us, making it sweet would make it taste odd with non-sweet food. I have to laugh at the whole north vs. south food thing. Growing up, I always heard northerners put sugar in everything (with cornbread being sited as an example), which I am sure they don’t. As an adult, I have heard from northerners that they think southerners put sugar in everything – siting sweet tea as an example. Being southern, I know that sugar is rarely added to savory foods in the south, so I think we all need to get rid of the stereotypes and actually look at the recipes. Hey, and even try it the other way – who knows, you might actually like it better.
This recipe includes eggs, which is another recipe controversy at least in the south. You can’t taste them, but I think they make a difference that is hard to describe but better. This is obviously just my opinion. My mother doesn’t use eggs and makes a very thin crispy cornbread because that is how my dad likes it. I like her’s too, but this is my favorite. I have experimented around quite a bit – even trying a recipe with regular milk, but this combination is my favorite. I also use an iron skillet to bake mine that I preheat and then better. This gives the cornbread a nice buttery, crispy crust, but you could bake it in any type of pan.
I would love to know how you usually make your cornbread? Buttermilk or regular milk? Eggs or no eggs? Sugar or no sugar? Oh, and where you are from, and if your way is typical for your region.
Southern Cornbread
Ingredients
- 2 1/2 cups cornmeal (I use white if I can find it.)
- 1 Tbsp. baking powder
- 1 1/2 tsps. salt
- 1 1/4 cups buttermilk
- 1/2 cup canola oil
- 2 eggs
- 2 Tbsps. butter or oil for greasing the pan (I prefer butter.)
Instructions
- Preheat the oven to 500 degrees and place your iron skillet inside for about ten to get hot while you make the batter.
- Whisk together cornmeal, baking powder, and salt.
- Add remaining ingredients (except the butter or oil for greasing the pan) and stir until well combined.
- Remove the skillet from the oven and reduce the oven’s temperature to 450 degrees. Put the butter or oil in the pan and swirl it around to to cover the bottom being careful not to burn yourself. The iron skillet is very hot!
- Pour the batter into the skillet and return to the oven.
- Bake for approximately 25 minutes or until a wooden pick inserted into the center comes out clean.
Courses Bread
HI! found you by way of Heavenly Homemakers – she was looking at your peach iced tea. Being from the North, I like my tea sweet, but not so that I could use it for pancake syrup in case I ran out of that 🙂 As I was just in Atlanta a couple weeks ago and asked for “sweet tea” I can definitely say Southern sweet tea is way too sweet for me. haha
I’m liking this cornbread recipe! I’ve got several different recipes, though none that have been handed down. I’m not sure that there is a specific way it’s served here in Ohio as I don’t hear of too many people making it. The recipes I have contain sugar, but no eggs or buttermilk.
I like that you said to try a different way than what you’re used to – you may even like it better. I’m game! Can you please tell me what size skillet you used? I just “inherited” four different size Griswold iron skillets from my grandmother. I’ve been using them for nearly everything – I love them so much. Anyway, would love to try this cornbread recipe, but want to make sure I use the right size pan.
Thank you!
Carolyn
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LOL about the sweet tea. I am an oddity around here because I rarely drink iced tea sweet or not – though I love it hot. I don’t really dislike it, but it isn’t my preference. And, if it is too sweet, it sort defeats the purpose of drinking altogether.
Inherited iron skillets are wonderful! I could be wrong, but I think if those are the right age and condition, they might be worth a good bit of money. Though, I doubt you would want to sell them. I know I would definitely hold on to them! I used a ten-inch skillet to make the cornbread.
You are very welcome!
Michelle
It’s been a busy week and I’ve just found time to read your reply.
I don’t have a ten-inch skillet. I think the largest is 8″….I’ll play with the recipe…wait! I could just use the 7″ and the 4″ maybe? I’ll play…
I stumbled on the fact that Griswolds are collector’s items. Wow. The skillets are not perfect, but considering their age they’re in very good condition – I didn’t even need to season them. It would be fun to find out how much they’re worth, but I’d never consider selling them. I confess that it took “me” getting older to really appreciate them – now, more than ever, I wish I had my grandmother around to tell me stories that went with them!
Looking forward to trying the cornbread. I just ground fresh cornmeal the other day and I have buttermilk waiting to be used!
Thanks again,
Carolyn
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NO sugar…please and thank you 🙂
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🙂 I agree!
I was born and raised in south Mississippi and cornbread was always on the dinner table. There are some Southern foods that just ain’t the same without it! …..Turnip greens, fresh or dried beans/peas, fried cabbage, or some good ole Macaroni and Tomatoes! I have eaten and enjoyed it many ways, but my favorite cornbread is pretty much like yours..no sugar, with eggs, with buttermilk.. in a screaming hot cast iron skillet! I like to use equal portions of buttermilk and regular milk, and oil and melted butter. I usually melt a teaspoon of shortening in the hot skillet with a sprinkle of dry cornmeal, just because I really like that crispy bottom crust!
Diane
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Thanks for sharing!
I am from florida. I always use bacon drippings in the pan and in the batter, makes a real tasty crust. Buttermilk if I have it, milk if I don’t. 1 tbs of sugar, but it doesn’t make it sweet. yes on the eggs. Although the thin crispy cornbread like your mother’s sounds good, will hafta try it.
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I have never tried bacon drippings but I’m going to have too!
What size iron skillet?
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It is a 10 inch.