How To Make Cornbread

Bake Perfect Southern Cornbread With or Without Self-Rising Cornmeal Mix

Buttermilk Cornbread cut into bite-size pieces, on a wooden chopping board
Dorling Kindersley / Getty Images

Cornbread is a tradition in the South, along with country ham, sorghum molasses, black-eyed peas, sweet potatoes, and so much more wonderful foods.

In the South, cornbread is served with many meals. It is considered a must to serve with any bean or black-eyed pea dish, greens, or other vegetables. And if you have any leftover cornbread, you can make a salad or freeze it and save it for stuffing. 

Since Southern cornbread doesn't usually contain sugar, there is no sugar in the following recipes.

If you like a slightly sweet cornbread, feel free to add a few tablespoons of sugar to the mixture. If you like it very sweet, add 1/3 to 1/2 cup of sugar.

Here are two ways to make cornbread, with or without self-rising cornmeal mix.

Classic Southern Cornbread

Equipment

  • large mixing bowl, small bowl, whisk or egg beater, spoon, and a 8- or 10-inch iron skillet or an 8- or 9-inch baking pan.

Ingredients

  • 4 tablespoons melted shortening, divided
  • 2 cups white or yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg

Directions

  1. Heat the oven to 425° F (220° C/Gas 7).
  2. Place 2 tablespoons of the melted shortening in the skillet or baking pan and place it in the oven to 6 to 8 minutes, until hot.
  3. IN a large bowl, combine the cornmeal, flour, baking powder, soda, and salt.
  4. In another bowl, whisk the egg with the buttermilk.
  1. Combine the two mixtures and add the remaining 2 tablespoons of melted shortening. Stir until blended.
  2. Pour the batter into the hot pan and bake for 20 to 30 minutes depending on the size of the pan. The smaller pans will take slightly longer than a 10-inch skillet or 9-inch baking pan.
  3. Cut the cornbread into wedges or squares and serve hot.

    Cornbread With Self-Rising Cornmeal Mix

    Equipment

    • large mixing bowl, small bowl, whisk or egg beater, spoon, and a 8- or 10-inch iron skillet or an 8- or 9-inch baking pan.

    Ingredients

    Directions

    1. Preheat the oven to 425° F (230° C/Gas 8).
    2. Place 4 tablespoons of shortening in a cast iron skillet (or baking pan), and place the skillet in the oven for 6 to 8 minutes, or until hot.
    3. In a large bowl, beat the egg. Add the buttermilk and stir until smooth.
    4. Combine the baking soda with the self-rising cornmeal mix until well blended.
    5. Carefully remove the pan from the oven and place it on a rack. Remove 2 tablespoons of the shortening and stir it into the batter.
    6. The batter should be creamy and pourable. If too thick, more buttermilk or a little water may be added.
    7. Pour the batter into the hot pan and bake for 20 to 30 minutes depending on the size of the pan. The smaller pans will take slightly longer than a 10-inch skillet or 9-inch baking pan.
    8. Cut the cornbread into wedges or squares and serve hot.

    Tips:

    Use a tablespoon or two of melted bacon drippings to replace part of the melted shortening.

    See Also

    Top 12 Cornbread Recipes