Real Southern Cornbread

Skip Davis


Yes, we do have cornbread in the house or on the table as a staple food item. 24/7. We eat it with just about everything we cook. A lot of folks eat it at night, soaked in buttermilk, just before bedtime. I don't normally put sugar in it, but there are a lot of heated discussions about the use or absence of sugar.

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2 or 3 (with a meal)


10 Min


20 Min


3 Tbsp
canola oil
2 c
yellow or white cornmeal (not self-rising)
1 tsp
baking powder
1/2 tsp
1 large
egg, lightly beaten
1-1/2 c
milk or buttermilk

Directions Step-By-Step

Preheat oven to 450 degrees F.
Place oil in a 9-inch cast-iron skillet or similar-size glass or corning ware baking dish and transfer to the pre-heating oven.
Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and very carefully swirl the oil to coat the bottom and a little way up the sides. Again, Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
NOTE: The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp edged texture.
Bake until the bread is firm in the middle and lightly golden on top with a nice brown crust on the bottom, about 20 minutes. It will be pulling away from the sides of the skillet. Let cool for 5 minutes before slicing. Serve warm.

About this Recipe