Southern Style Cornbread Recipe: Golden Crust, Tender Crumbs:

My Grandmother’s Skillet

I still use my abuela’s old cast iron skillet. It is black and heavy. She taught me its secret. A hot skillet makes the best crust.

You heat the pan right in the oven. When the batter hits the hot oil, it sizzles. That sound means a golden, crunchy bottom is coming. It makes me smile every time.

The Secret in the Batter

Now, you might see mayonnaise in the list. Do not be shy! I was once, too. My cousin told me to try it.

It makes the cornbread so tender and moist. You cannot taste it, I promise. It just adds a little magic. This matters because good food is about sharing little secrets.

Why We Use Buttermilk

Buttermilk is the other hero here. It gives the bread a little tang. It also makes it light and fluffy.

Fun fact: Long ago, cooks used what they had. Buttermilk was left from making butter. It makes simple cornmeal taste special. This matters because cooking connects us to the past.

The Flip That Saves the Crust

Here is the most important step. As soon as the cornbread comes out, flip it over. Take it out of the hot pan. I learned this the hard way.

One time, I left it in the skillet. The steam made the beautiful crust soft. I was so disappointed. Now I always flip it right away. Do you have a kitchen mistake that taught you a good lesson?

Time to Share

Nothing is better than warm cornbread. The smell fills the whole house. Doesn’t that smell amazing? It says someone is home and cooking.

We always ate it with a big bowl of beans. It was a simple, happy meal. What is your favorite food to eat with warm cornbread? Tell me, I would love to know.

Your Turn in the Kitchen

This recipe is so simple. You just mix everything in one bowl. In less than 30 minutes, you have a treat. It is a perfect first bread to bake.

I still laugh at that first sizzle. It always feels like a small victory. Will you try making it this week? I hope you do.

Ingredients:

Ingredient	Amount	Notes
vegetable oil or shortening	2 teaspoons	for greasing the pan
self-rising cornmeal	2 cups
buttermilk	1 cup
water	1/2 cup
large egg	1
real mayonnaise	1 heaping tablespoon
sugar	1 tablespoon	optional

My Southern Cornbread: Golden and Good

Hello, my dear! Come sit with me. Let’s talk about cornbread. My grandma taught me this recipe. It has a secret for that perfect crust. I think of her every time I make it. The kitchen smells so warm and cozy. Doesn’t that smell amazing?

Here is how we make it. Get your big bowl ready. We will work together, step by step.

• Step 1: First, turn your oven on to 425°F. Put a little oil in your cast iron skillet. Now, place that skillet right in the hot oven. Let it get screaming hot. This is the magic trick for the crust. (My hard-learned tip: Always use a dry oven mitt. A damp one will steam your hand!)
• Step 2: Now, let’s make the batter. Whisk one egg with a big spoonful of mayonnaise. This makes the bread so tender. Then add your cornmeal, buttermilk, and water. Stir it all until it is smooth. It is okay if it is a little lumpy. I still laugh at the time I tried to whisk with a fork. A spoon is much easier!
• Step 3: Carefully take the hot skillet out. The oil should be shimmering. Pour your batter right into the hot skillet. It should sizzle a happy little sizzle. That is the sound of a good crust coming. Pop it back in the oven for about 20 minutes. What’s the secret to the crunchy bottom? Share below!

Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8 servings
Category: Side Dish, Bread

Three Fun Twists to Try

This basic recipe is wonderful. But sometimes, it is fun to play. Here are a few ideas my family loves. They are all so simple.

• Jalapeño & Cheddar: Add some chopped jalapeño and a handful of shredded cheese. It gives it a nice little kick.
• Sweet Honey Butter: Stir a big drizzle of honey right into the batter. It becomes a lovely, sweet treat.
• Herby Garden Cornbread: Mix in some fresh chopped rosemary or chives. It smells like a summer garden.

Which one would you try first? Comment below!

How to Serve Your Cornbread

Now, what to eat with your beautiful cornbread? It is the best friend to a big bowl of chili. I also love it crumbled into a glass of cold milk. That was my favorite after-school snack. You can serve it with a pat of butter melting on top. Or drizzle it with a little more honey.

For a drink, a tall glass of sweet iced tea is perfect. If you are having a grown-up dinner, a cold pale ale is nice with it. The flavors just sing together.

Which would you choose tonight?

Keeping Your Cornbread Happy and Fresh

Let’s talk about storing your beautiful cornbread. It is best eaten the day you make it. But I always make an extra batch. Wrap leftover cornbread tightly in plastic wrap. Then you can keep it on the counter for two days.

For longer storage, the freezer is your friend. I slice the cornbread into portions first. This way I can take out just one piece at a time. I wrap each piece in plastic and then put them all in a freezer bag. My first time, I froze a whole loaf. It was too hard to thaw!

To reheat, just pop a frozen slice right into the toaster. You can also warm it in a 350°F oven for ten minutes. This brings back that lovely crust. Batch cooking like this saves you time later. It means a warm, homemade treat is always minutes away. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cornbread Troubles

Sometimes, our cornbread does not turn out as planned. Do not worry. I have some easy fixes. If your cornbread is too dry, you might have overmixed the batter. Just mix until the ingredients are combined. A lumpy batter is perfectly fine.

I remember when my cornbread stuck to the pan. I had not let the skillet get hot enough. The hot skillet and oil create a non-stick surface. This step matters because it gives you that perfect, crispy crust. It makes the whole experience better.

If your cornbread is too pale, your oven might not be hot enough. Use an oven thermometer to check. A properly hot oven gives you a golden-brown top. Getting this right builds your cooking confidence. You will feel so proud. Which of these problems have you run into before?

Your Cornbread Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free self-rising cornmeal blend. It works wonderfully.

Q: Can I make the batter ahead?
A: I do not recommend it. For the best rise, bake the batter right away.

Q: What if I do not have buttermilk?
A: Add one tablespoon of vinegar to a cup of regular milk. Let it sit for five minutes.

Q: Can I double this recipe?
A: Absolutely. Use a larger, 12-inch cast iron skillet. The baking time might be a little longer.

Q: Is the sugar necessary?
A: No, it is optional. I add just a touch for balance. My grandma called it her “little secret.” Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cornbread as much as I do. It is a simple joy. Sharing food is one of life’s greatest pleasures. I would be so happy to see your creation.

Please share a picture of your golden-brown cornbread. Let me know how it turned out for your family. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful results.

Happy cooking!
—Lena Morales.