The Best Southern Cornbread Recipe
A traditional Southern-style cornbread that's crispy on the outside and soft on the inside. Perfect with soups or stews.
Equipment
- 1 Cast iron skillet preheated
- 1 medium size Mixing bowl
- 1 preheated to 425°F Oven
Ingredients
- 1 cup cornmeal self-rising
- ¾ cup buttermilk room temperature
- 1 egg
- 1 tbsp honey optional
- 3 tsp vegetable oil divided
Instructions
- Preheat your oven to 425°F (220°C).
- Place a cast iron skillet in the oven to heat up.
- In a mixing bowl, whisk together the cornmeal, buttermilk, egg, and honey until well combined.
- Carefully remove the hot skillet from the oven and add 1 tablespoon of vegetable oil. Swirl to coat the bottom.
- Pour the batter into the hot skillet and spread it evenly.
- Return the skillet to the oven and bake for 20–25 minutes, or until golden brown on top.
- Let it cool slightly before slicing and serving.
Notes
- For a crispier crust, make sure your cast iron skillet is very hot before adding the batter.
- You can add ½ cup of shredded cheddar cheese or chopped jalapeños to the batter for extra flavor.
- Serve warm with butter, honey, or alongside chili and soups.
- Store leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.