Now let me start off by saying that this Cornbread Recipe is a work of genius from my Auntie Rose. She’s from Winona, MS and is one of my big mama’s throwing down in the kitchen daughters (my mama being the other one). At this point, she literally wings this recipe but I got her to the point where we were actually able to write it down (y’all know Southerners don’t follow no recipes!). The end result is moist, buttery, and fluffy with crisp edges on the outside. The texture is just next level.
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How to Make Cornbread
Step 1: Preheat the oven to 400°F and place the rack in the middle position. Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes. Whisk together cornmeal mix, sugar, and salt in a medium bowl.
Step 2: In a large measuring cup or medium bowl, whisk together the eggs and buttermilk.
Step 3: Then stir the wet ingredients into the dry ingredients.
Step 4: Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in.
Step 5: Then pour it into the hot skillet.
Step 6: Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake. Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.
Cornbread Recipe
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Ingredients
- 5 tablespoons salted butter cut into cubes
- 2 cups self-rising cornmeal mix like Pearl's Milling co.
- 1 tablespoon granulated sugar
- ¾ teaspoon kosher salt
- 3 large eggs room temperature
- 1 ½ cup buttermilk
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes.
- Whisk together cornmeal mix, sugar, and salt in a medium bowl.
- In a large measuring cup or medium bowl, whisk together the eggs and buttermilk, then stir the wet ingredients into the dry ingredients.
- Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in, then pour it into the hot skillet.
- Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake.
- Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.
Notes
How to store & reheat cornbread
You can wrap up any leftovers in plastic wrap or aluminum foil tightly once cooled down. It should last at room temperature for up to 2 days. To heat back up, add your leftovers to some foil and add to a preheated 350°F oven for about 10-15 minutes, or until nice and warm boos. You can also pop in the microwave wrapped in a damp paper towel. Heat for about 15-20 seconds and check until just warm.How long will Southern cornbread last in the fridge?
You can wrap and store the same way and pop in the fridge. It will last for about 5-6 days.Can I freeze it?
For sure boos. Wrap tightly with plastic wrap then add to a freezer safe bag removing all air. Make sure you label with the date. It can stay frozen up to 3 months.Nutrition
Recipe Tips
- Room Temperature: Make sure your sour cream, milk and eggs are room temp so they blend together into a perfect batter.
- Don’t Overmix: Don’t overdo the whisking y’all. As soon as it is combined, stop! Or you will end up with a dense tough cornbread boos.
- Grab a Cast Iron Skillet: If you want that irresistible crispy crust yet tender inside, this baby delivers. Plus it heats evenly each and every time.
- Sizzling Hot Pan: Here’s my trick! While you are prepping your batter, heat your skillet on the stove with a few drops of water inside. Once the water starts dancing, it is ready to go! Add your oil and get the most crunchy, buttery crust ever.
- Let It Rest: After you mix it up, let your batter rest for about 10 minutes so the cornmeal hydrates and soaks up all that goodness creating a better texture.
Serving Suggestions
- Easy Does It: Y’all my fave way to eat cornbread is on its own, warm out the oven slathered in creamy salted butter.
- With Greens Y’all: This is legit a no brainer but whether you serve this up with collard greens or mustard greens, it’s the Southern way period.
- Soups and Stews: Make sure you have a giant slice of this next to a fat bowl of Southern chili, seafood gumbo, or beef stew.
- Bowls of Beans: My mama always made sure we had traditional cornbread with some red beans and rice, pinto beans and black eyed peas.
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Recipe Help
Of course boos. No biggie. Just grease a baking dish or cake pan and use instead.
Yep! You can store at room temperature a couple of days ahead of when you want to serve it. Pop in the oven for a few minutes to serve it warm but don’t overdo it and make it dry.
Yep if you want no sugar in it, you can definitely just leave it out.
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Whoeeee….. That’s a bunch of cornbread to prepare as given in the above recipe. My mom had a great recipe for it which she did NOT share. After a few years of tickling the ingredients, I too have a fine cornbread recipe.
Been making cornbread according to this recipe since I got it from my grandma back in 1965. It can’t be beat, for sure…..eat mine with ham hocks (when I can find them), and great northern soup beans, ‘long with fried taters. Topping the whole kit n caboodle off with a cold glass of buttermilk. A meal fit for a king!
Will this work if I can’t find self rising corn meal?
Yes but you will need to add a leavener like a baking powder along with some salt.
Is this recipe good for dressing?
Yes it is perfect for that. It is the recipe we use for our dressing which is linked at the top.
Is the aunt jemima cornmeal white or yellow?
We use whatever is in the store as long as it it self rising. That’s usually the white one that I find most times but either is fine.
This was easy and delicious!!
Can I cut the recipe in half and use an 8″ cast iron skillet? I am just one person!
Yes a lot of people halve the recipe.
You don’t taste the sugar not sweet but oh so good
Highly Highly recommended
20 thumbs up
You can always freeze if it’s to much
Great idea. I can make extra now and freeze for later. Yum
i have a self rising cornmeal that is buttermilk infused will that work