United States / Bread
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
- cornmeal, yellow or white; self-rising2 cup
- egg, large1
- buttermilk, or whole milk1 1/4–1 1/2 cup
- olive oil, or vegetable oil1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
Beat egg in the bowl. Stir in buttermilk and oil.
Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.
Pour the batter into the skillet and place in the oven.
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.
Allow to cool for 5 minutes in pan before serving.
