YaYa’s Southern Cornbread
Ingredients
- 2 cups self-rising cornmeal mix not just plain cornmeal
- 2 eggs or 1 extra large egg
- 2 tablespoons vegetable oil or an equivalent amount of refined coconut oil bacon grease, or lard
- 1/4 cup vegetable oil for the skillet if using cast iron; an equivalent amount of refined coconut oil bacon grease, or lard will substitute
- 1 3/4 cups buttermilk or regular milk start with 1 cup of liquid if you are using regular milk and add the rest as necessary
Instructions
- Preheat the oven to 400 degrees.
- If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
- Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
- Mix until combined and drop a small amount into your skillet.
- If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
- Transfer the skillet from the stove top to the hot oven.
- Bake 25-30 minutes or until golden and set.
Yaya’s Tips for Success
There’s just nothing quite like the golden crunch and tender crumb of a true Southern Cornbread, and this one right here is as close to my mama Shirley’s as it gets. It’s hearty, slightly tangy from the buttermilk, and cooks up beautifully in a hot cast iron skillet. This was always on our table alongside a pot of pinto beans or a mess of collard greens. And bless it, Mark still hollers every time I bake it—says it reminds him of his granny’s kitchen.
- If you’re using buttermilk, you’ll get a tangier, more traditional flavor that makes this cornbread extra special. But if all you’ve got is regular milk, start with just 1 cup and slowly add more until you reach a pourable, but thick, batter.
- A hot skillet is key—don’t skip heating it on the stove before pouring in the batter. It creates that beautiful, crisp crust we all love.
- Be careful when transferring it to the oven. That skillet stays piping hot!
Yaya’s Customization Ideas
Want to put your own spin on this dish? Try these variations:
This cornbread’s a great base for all kinds of twists.
- Sometimes I’ll stir in a cup of grated cheddar or a diced jalapeño for a little kick.
- If I’m serving it with chili or barbecue, I like to mix in some creamed corn for a touch of sweetness.
- And don’t be shy about using bacon grease if you’ve got it—that’s how Mama Shirley always did it, and it brings so much savory flavor to the table.
Yaya’s Original Recipe Card
