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4.80 from 5 votes

Gramma Z's Flipped Cornbread

My Gramma did not have a recipe for her cornbread. She learned it from her mama who probably learned it from her mama. When I would ask her how to make it she would say it you mix up 2 spoonfuls of cornmeal with some egg and buttermilk. Spoken like a lady that’s been cooking it for decades.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Bread
Cuisine: Southern
Servings: 8 servings
Calories: 68kcal


  • 3/4 cup self-rising white cornmeal *
  • 1 large egg
  • Buttermilk
  • Cooking Oil enough to coat bottom of the pan


  • Important Note: You must have a well seasoned #5 or #6 cast iron skillet (8-9" diameter). The trick with this recipe is to not have too much batter in the pan, otherwise, the bottom will burn before it is ready to flip.
  • To make batter, combine cornmeal and egg then add enough buttermilk to achieve a "soupy" consistency. Gramma Z would say the consistency of runny grits.
  • Heat cooking oil on Medium High. Sprinkle a little cornmeal in skillet when it is good and hot and turn heat down to medium, Pour oil into batter then pour batter back into pan, You do not want the batter to be too deep , an 1-2 inches max. Depending on how your stove cooks you may need to turn the heat down a little further.
  • The cornbread is ready to flip when you start seeing sufficient bubbles (think pancakes), it starts to pull away from the sides of the skillet, and looks just barely set on top. Flip it like a pancake (though the art of the flipping is a lot harder than a pancake- I've had many fails.) Cook for another minute or two until the flip side is brown. Turn out onto a plate and cut into wedges.


*I have found that self-rising cornmeal is not available outside the Deep South. I very rarely find it in Texas. Don't get self-rising cornmeal confused with self-rising cornmeal mix which has flour in it. Self-rising cornmeal is just cornmeal and the leavening agents.
If you cannot find self-rising cornmeal, you can easily make your own. For 1 cup, mix 1 TBSP baking powder, 1/2 tsp fine salt (regular table salt, not kosher), 3/4 c. cornmeal + 3 TBSP cornmeal. That's it, easy peasy. Although, easier is to pick up some self-rising at the Piggly Wiggly if you find yourself in the Deep South. It keeps a long while in the freezer!


Calories: 68kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Cholesterol: 23mg | Sodium: 9mg | Potassium: 74mg | Fiber: 1g | Vitamin A: 35IU | Calcium: 5mg | Iron: 0.7mg