Homemade Classic Southern Style Cornbread

Homemade Classic Southern Style Cornbread


1/2 cup unsalted butter (1 stick) melted
2 cups self-rising cornmeal mix
1/2 teaspoon salt

1/2 cup sweetener or sugar Omit if you don't like sweetened cornbread.
2 large eggs
1 1/2 cups buttermilk


Preheat oven to 400 degrees.
You can use a cast iron wedge pan or 10.25 cast iron skillet for this recipe. Pour half of the melted butter throughout the cast iron skillet pan. Reserve 1/2 of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.

Add the cornmeal, salt, and sugar to a mixing bowl. Stir to combine.
Next add in the eggs, remaining butter, and buttermilk. Stir to combine.
Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
When using the wedge pan I transfer the batter from the mixing bowl to a mixing cup with a spout to make it easier to pour into the wedge pan.

Pour the mixture into the cast iron skillet, reserving about an inch from the top. There is enough batter to prepare 2 batches using the cast iron wedge pan.
Bake for 25 minutes or until a toothpick can be inserted and return clean.
I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
A traditional method for removing the cornbread is to flip the cast iron skillet over while it's still piping hot.
If using a standard cast iron pan, you can slice into the cornbread and then flip the cast iron pan over to remove the pieces.
If using the wedge pan, glide a butter knife along the edges of each section to loosen the cornbread. You can flip the pan over to remove each piece or simply remove it with the butter knife.


Southern Cornbread Tips

To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet. 
This recipe will produce cornbread that has a crispy crust and somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.
The use of sugar or sweetener is OPTIONAL in this recipe. Using 1/2 cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.

You can use vegetable oil instead of butter if you wish.
If you are not using a cast iron skillet, simply grease an 8×8 pan using the melted butter and add the batter.

Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon. You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. 
You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
I store leftover cornbread in the refrigerator for up to a week. 
To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months.
The nutrition facts below are calculated using an organic, zero-calorie monkfruit sweetener, as linked in the ingredients above