Southern Style Corn Bread

Debby Nelson


I have been trying for 10 years to make cornbread like mama used to make. It was crunchy on the top and soft and moist on the inside. Tonight I finally succeeded!

★★★★★ 2 votes
6 - 8
5 Min
25 Min


1 3/4 c
1/4 c
vegetable oil
2 c
self-rising white cornmeal mix
non-stick cooking spray


1Preheat oven to 450 degrees. Coat an 8 or 9 inch cast iron skillet with the cooking spray. Put the skillet in the oven for 7 or 8 minutes or until hot.
2Stir the buttermilk, oil, and corn meal mix in a medium bowl until it is smooth. The batter should be creamy and pourable. If the batter is too thick add 1 or 2 more tablespoons buttermilk.
3Remove the skillet from the oven and pour the batter into the hot skillet.
4Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. Invert the skillet onto a plate so that the cornbread is released from the skillet.
5Slice and serve with butter.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy