Cornbread Recipe

4.33 from 134 votes

Southern Cornbread recipe made with self-rising cornmeal mix, butter, buttermilk, eggs, and is baked in a cast iron skillet. Top with butter and serve.

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: soul food, Southern

Servings: servings

Calories: 421kcal

Author: Jocelyn Delk Adams

Equipment

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

Room Temp: Keep your leftover Southern cornbread wrapped tight in plastic wrap or foil on the counter for up to 2 days.
Fridge: Store slices the same way and pop them in the fridge for up to 5 or 6 days.
Freezer: Wrap pieces in plastic wrap, tuck them into a freezer bag, squeeze out the air and freeze for up to 3 months. Thaw in the fridge overnight before warming.
Reheating: Warm it in a 350°F oven wrapped in foil for 10 to 15 minutes, heat it in a skillet with a little butter, or microwave it wrapped in a damp paper towel so it stays soft. However you heat it, add a fat dollop of butter. Always.
Tip: Make sure the cornbread is completely cool before wrapping it up. Warm cornbread traps steam and turns soggy real quick.

Nutrition