Easy Southern Cornbread

Easy Southern Cornbread Project Stepmom

There are few things more southern than a crispy-edged skillet of cornbread. Growing up in the South, cornbread was always made in a cast-iron skillet, generally one passed down through generations.

Now, I own my grandmother’s skillet – and if I’m honest, it’s older than me by about 20 years! Call me a sentimental mush, but I feel so connected to her when I use it.

There are several cautionary tales when it comes to using cast-iron cookware, but I’ll get into that later. I use this recipe frequently, especially in my Cornbread Dressing during the holidays. It’s also a delicious companion with red beans and rice.

Easy Southern Cornbread Project Stepmom

Cornbread Recipes by Region

Most Southerners protect their heritage – including cherished cornbread recipes – as if someone will jerk it out from under them.

In many regions, there seems to be a large debate on how exactly the perfect cornbread recipe is made.

  • In the South, we are all about savory, buttery, crispy-edged, crumbly goodness that we drown in the nearest bowl of soup or put it to good use and sop up the extra gravy.
  • In most locals in the Northern direction, you’ll find a more cakey consistency with a touch of sweetness. I don’t know that I’ve ever watched someone sop up much of anything with this version. Generally, it’s served on the side, much like a piece of bread. It’s tasty – although a bit different than what I’m used to.
  • Southwestern areas tend to kick up their recipes with green chillies, peppers and other Southwestern spices.

How to Make Southern Skillet Cornbread

Each time I buy cornmeal, I stick to Martha White. It’s my tried and true brand loyalty because I know it will come out just right every time. I practically go into auto-pilot making this recipe. It’s easy, fast and absolutely delicious.

Easy Southern Cornbread Project Stepmom

Easy Southern Cornbread Project Stepmom
5 from 3 votes

Easy Southern Cornbread

This easy southern cornbread recipe can be used to sop up chillies, soups or as an ingredient in other recipes.

Course Side Dish
Cuisine American
Keyword Bread, Cornbread Dressing
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8


  • 1 tsp Crisco® All-Vegetable Oil
  • 1 large Egg
  • 1 1/2 cups Buttermilk (1 1/3 cups milk)
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix


  1. HEAT oven to 450ºF. Add vegetable oil to well-seasoned cast-iron skillet. Place in oven to heat for about 5 minutes.

  2. WHISK egg in medium bowl. Stir in remaining ingredients. 

  3. BAKE 20 to 25 minutes or until golden brown.

Recipe Notes

*Add a dab of butter to the top after baking for extra calories and tasty goodness.

*Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. 

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22 thoughts on “Easy Southern Cornbread”

  1. Pingback: Classic Cornbread Dressing Recipe • Project Stepmom

  2. I LOOOVE cornbread and this looks so good! I am going to have to look for that Martha White brand. I just got a new cast iron skillet, I will have to break it in with this recipe.

  3. Omg looks soooooo good! Growing up my mom made hers in a cast iron skillet as well but we ate ours with homemade honey butter! I just love a good cornbread!

    1. You can find great ones in antique stores, just be sure to clean and reseason well. I’ll post something soon about that as well.

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