Traditional Southern Cornbread

southern cornbread recipe

Cornbread is good ole southern food! While some southern cooks use all cornmeal for their cornbread, I find that adding some flour to the mixture gives the bread a better texture. For a crusty exterior, bake your cornbread in a black iron skillet. You’ll get the best crust by heating the skillet with oil before baking the cornbread in the oven. The quickest way to do this is to add ¼ cup of corn oil to the pan and heat it over medium-high heat until the pan is very hot. Tilt the skillet to get oil on sides.

This is the cornbread that I usually use to make dressing.

Holle’s Southern Cornbread recipe

What you’ll need:

• 3 cups self-rising cornmeal
• 1 cup self rising flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 eggs, beaten
• 3 cups buttermilk
• ¼ cup melted butter, cooled

Directions: Combine dry ingredients in a large bowl. Stir in eggs and buttermilk. Slowly add butter. Stir until just blended.

Pour batter in hot oiled skillet. Bake at 400 degrees for about 50 minutes.