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Best Crispy Southern Cornbread Recipe (5th Generation Recipe, Gluten Free)

May 20, 2016 by Mary 26 Comments

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This crispy southern cornbread recipe is passed down 5 generations, so it’s tried and tested to say the least!  It’s gluten free and simple to make, too. Quick, classic, mouthwatering comfort food you’ll make over and over again – kind of like easy buttermilk biscuits.

Cornbread stacked vertically on a blue willow plate with text overlay that says Southern Cornbread.

The humble skillet of cornbread. For me, it conjures up memories of childhood and my grandma’s house. Every time my sweet mom comes to visit, she whips up a skillet of crispy cornbread goodness.

The women in our family have been making it for 5 generations now, and it’s so special to us that I have it framed in my kitchen. The perfect quick side dish for any meal – you won’t be able to help feeling good after eating this country staple!

Southern cornbread on a white platter.

But… is cornbread healthy?

The short answer… yes! Here’s why:

Cornbread is a traditional food that has been eaten for centuries.

Cornbread was one of the main parts of the diet of many North American natives and settlers – for good reason. The ingredients (mainly ground corn, milk, and egg) were easy for them to get ahold of. It sustained many of our pioneer and traveling ancestors and it can keep you going strong too!

Cornbread is a nutrient-dense whole grain.

A whole grain is one that has not been separated and stripped of its nutrients. Cornbread contains many great elements like magnesium, calcium, iron, folate… the list goes on.

Corn bread contains all 10 of the essential amino acids, building blocks for proteins that control growth, cellular processes and organ function. A newer field of inquiry concerns antioxidants, chemicals that protect cells against damage by oxidation. (source)

Cornbread is a great complex carbohydrate.

Honestly, I’m convinced cornbread doesn’t get enough attention in the wellness arena. The low-carb trend has caused many to miss out on this simple pleasure.

God created corn, among other complex carbs, with a purpose. Complex carbs are essential for energy, sleep, mood, and metabolism. One Green Planet says,

Without carbs you may become foggy-headed, feel light-headed, have a hard time concentrating, feel sad or depressed, or just not feel like yourself. You may also have a harder time retaining information. Don’t deprive your brain of carbs- it needs them!

Indeed, cornbread has some mighty benefits to boast of for a strong body!

best cornbread recipe slices stacked on a blue willow plate.

How to Make a Gluten Free Cornbread Recipe Without Flour

Not all types of cornbread are created equal. I wouldn’t recommend buying a box of Jiffy and calling it good. The healthiest cornbread is made from scratch, preferably using simple, non-GMO and organic, stone ground cornmeal. And it’s stinkin’ delicious.

You may not realize this, but the traditional southern method is to make a cornbread recipe with cornmeal only. Cooks didn’t start using flour until later on, when corn grinding methods changed and the cornmeal was lower quality (they added wheat flour to restore the texture).

Also, classic southern cornbread is made WITHOUT sugar! Yes, you heard me right.

This is an age-old debate, but sugar was also added later on to help with the taste and texture of lower quality cornmeal. When you have the good stuff, there’s no need to add anything else. And if you use the recipe below, you won’t want to! Plus, who needs added sugar anyway?

According to Serious Eats,

For all but the wealthiest Southerners, the daily bread was cornbread. “In the interior of the country,” a New York Times correspondent observed in an 1853 article about Texas, “cornbread forms the staple article of diet—anything composed of wheat flour being about as scarce as ice-cream in Sahara.” Biscuits made from wheat flour are very closely associated with the South, but for most Southerners they were rare treats reserved for special occasions like Sunday dinner.

– The Real Reason Sugar Has No Place in Cornbread

What to Serve with this Crispy Southern Cornbread Recipe

Cornbread is the perfect accompaniment to pretty much any meal! Here are some great recipes to pair with it:

  • Chuy’s Chicken Tortilla Soup
  • Cheesy Crustless Chicken Pot Pie
  • Easy Pan Fried Potatoes
  • Cucumber Tomato Onion Salad

How to Make a Moist Cornbread Recipe That’s Full of Flavor

The absolute KEY to the perfect skillet of cornbread is the method. I’m going to share some tricks of the trade to help you achieve an old fashioned cornbread recipe that’s so good, you’ll forsake all others.

  • Pour your batter into a HOT (almost smoking) skillet. Getting your skillet extremely hot creates that brown, crispy crust we all know and love. In fact, the crust is so good that my grandparents used to cut all the crusty edges off the cornbread and eat those first.
  • Don’t overmix the batter. This is really important to ensure your cornbread is super moist and not dry (the hot skillet helps, too).
  • Use real, quality buttermilk. The buttermilk imparts such a delectable flavor to this recipe! But, if you don’t have any, there is a way to make this southern cornbread recipe without buttermilk. Just add a splash of white vinegar to regular milk, let it sit for a few minutes, and it’s almost exactly like the real thing.
  • Use quality ingredients and tools. I recommend this cornmeal and either bacon grease (you can strain and save it in the fridge anytime you cook bacon) or this oil for the perfect skillet of cornbread. And of course, a quality cast-iron skillet is a must.
  • Substitute wisely. In all honesty, this cornbread tastes best by staying true to the recipe. But if you have food sensitivities or preferences, try these ideas. If you want to try making this cornbread without eggs or milk, do the following: You may substitute the milk with non-dairy milk. You may also make egg free or vegan cornbread by grinding up 2 tablespoons chia seeds, mixing with water, and letting it sit for a few minutes. It will create a gelatinous compound that’s a great egg substitute! Here’s the full run-down from Whole New Mom on how to make a chia egg substitute.

Now I’m going to let you in on the most prized recipe in my family history. Even better, it is SO easy to make (it literally takes 5 minutes to whip up).

Note: This recipe is for use with a standard size 10” cast iron skillet.

Continue to Content
best cornbread recipe slices stacked on a blue willow plate.
Yield: 8 servings

Crispy Southern Cornbread Recipe (5th Generation Recipe & Gluten Free!)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

The best southern cornbread recipe ever, passed down FIVE generations. This gluten free cornbread is quick, tasty, crispy, and healthy.

Ingredients

  • 1 cup cornmeal
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 pinch baking soda
  • 1 egg
  • 1 ¼ cup buttermilk
  • 2 tbsp high heat oil (like refined coconut), or bacon grease for extra flavor

Instructions

  1. Preheat oven to 400 F. Heat a skillet on medium high heat until hot. Add oil to a cast iron skillet and allow to heat. Keep an eye on the skillet to make sure the oil doesn't start to smoke.
  2. While the pan/oil is heating, mix the dry ingredients in a bowl. In a large mug or small bowl, whisk egg and buttermilk together. If batter appears too thick, add a little more buttermilk.
  3. Add wet ingredients to dry ingredients and mix until smooth. 
  4. When the oil starts to dance (appears to be moving in the pan), pour batter into the hot skillet and transfer to the oven. You want a super hot skillet with plenty of oil to achieve the best crispy crust. Bake for 20-25 minutes until golden brown.

Notes

  • No buttermilk on hand? No biggie! Just add a splash of white vinegar to regular milk, let it sit for a few minutes, and it's almost exactly like the real thing.
  • You can substitute the milk with non-dairy milk if you like.
  • To make this recipe egg-free, you can grind up 2 tablespoons chia seeds, mix with water, and let it sit for a few minutes. It will create a gelatinous compound that's the perfect egg substitute!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Stone Ground Cornmeal (non-GMO)
    Stone Ground Cornmeal (non-GMO)

Nutrition Information:

Yield:

8

Serving Size:

8 Servings

Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 426mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 3g
© Mary
Cuisine: American / Category: Baked Goods & Desserts
 

Now, print the recipe card (or Pin this post) because you’re going to want to make this at least once a week!

The best cornbread recipe ever, passed down four generations. This gluten free cornbread is quick, tasty, crispy, and healthy.

You Also Might Like: Why You Need to Stop Hating on These 3 Food Groups

Are you a cornbread eater? Why or why not?

With Joy,

Is cornbread healthy?

 

 

 

PIN IT!

Crispy southern cornbread pinterest image.

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Filed Under: Baked Goods & Desserts, Real Food Recipes, Side Dishes

About Mary

Mary is a minister's wife, mom of two boys, and former missionary to Scotland. She’s also the creator of Healthy Christian Home, where she points to God's spiritual and physical nourishment through the natural world He has created. In her free time, you can find her with a cup of hot tea and a stack of books -- or watching a new BBC series.

Reader Interactions

Comments

  1. Becky Bixler says

    May 16, 2018 at 7:30 am

    Love my homemade cornbread! It’s delicious the next day in a bowl with buttermilk over it as a nice lunch. Just had my homemade yogurt this morning with blueberries and blackberries. “Sour” flavors are a fav of mine.

    Reply
    • Mary says

      August 21, 2018 at 5:10 pm

      Yes, I love sour flavors too! Believe it or not, I’ve never tried plain cornbread and buttermilk. It doesn’t sound appealing but I bet I’d like it if I gave it a chance! (Sorry for the delayed response. I had a glitch on my blog and it wasn’t displaying any comments).

      Reply
    • Leslierenee' says

      November 22, 2020 at 10:07 am

      I’d fix my Dad a glass of crumbled cornbread then filled w/buttermilk! He called it his Sunday Sundae 🍨.

      Reply
  2. Karen says

    January 1, 2020 at 2:14 am

    What size skillet do you use?

    Reply
    • Mary says

      January 1, 2020 at 8:36 am

      I use a standard, 10-inch cast iron skillet for this recipe 🙂

      Reply
  3. Carla says

    March 9, 2020 at 12:56 pm

    This recipe is the best cornbread recipe I have ever tasted. I wanted crunchy and your technique did not disappoint. I am not really a commenter, but I just had to compliment this awesome family recipe of yours. Thank you so much for sharing, because I have been looking for this recipe and technique for decades. I knew of it from a childhood friend, who use to share with me, however, the coconut oil was different, and put this recipe waaay over the top delicious. Thanks again, for ending my search. 🙂

    A true foodie

    Reply
    • Mary says

      March 9, 2020 at 1:17 pm

      Well Carla, I have to say your comment truly made my day! I’m thrilled that you love this cornbread as much as we do! Enjoy!!

      Reply
  4. Nikki says

    March 15, 2020 at 6:21 pm

    After attempting this twice and failing twice I’ve decided to leave a message. I scrolled down to leave a message and saw the 4th generation recipe and now I see why mine has failed twice. You have neglected to put the baking powder into your recipe!

    Reply
    • Mary says

      March 15, 2020 at 7:33 pm

      Oh my goodness, I can’t believe this oversight! I’m so sorry! Thank you for letting me know.

      Reply
  5. Jackie says

    May 18, 2020 at 6:13 pm

    Hi Mary. If I use self-rising corn meal, would I just omit the baking powder and baking soda ?

    Reply
    • Mary says

      May 18, 2020 at 7:52 pm

      Yes, that should work!

      Reply
  6. Vicki says

    July 17, 2020 at 6:31 am

    I am so happy to have stumbled across this recipe. First attempt turned out perfect!!! I would recommend adding the skillet size to the instructions though. Thank you so much for sharing!!

    Reply
    • Mary says

      July 17, 2020 at 8:35 am

      Thanks for the tip Vicki! I will add it!

      Reply
  7. Tim says

    July 23, 2020 at 7:16 pm

    Okay, as a southern guy from Mississippi, I can say that buttermilk and cornbread is one of the best things ive enjoyed being from there.

    Reply
  8. John Wascom says

    September 20, 2020 at 6:24 pm

    When doubling the recipe would I need to adjust the baking powder and baking soda?

    Reply
    • Mary says

      September 21, 2020 at 8:26 am

      Yes you would need to double it.

      Reply
  9. Natalie says

    November 5, 2020 at 6:58 pm

    Is the cornbread mix supposed to be soupy? The recipes only calls for 1cup cornmeal and 1 1/2 cup buttermilk.

    Reply
    • Mary says

      November 5, 2020 at 7:29 pm

      The batter is usually on the thinner side, like the consistency of a milkshake.

      Reply
  10. Leslierenee' says

    November 22, 2020 at 10:03 am

    Mary…love your site and I’m looking forward to making this cornbread my 1st recipe. You brought back fond memories of my childhood. Being from South Texas, it was common for country folks to have a meal of pinto beans, cornbread, sweet onion and a cold glass of buttermilk or sweet milk. What your G’parents did reminded of my Mom and I switching our C’bread….I wanted the crunchy bottom, she….the top! She said it helped getting a crunchy crust by flipping the bread over onto a wire rack so it wouldn’t “steam” when waiting for dinner time. I believe like you in buttermilk and stoneground cornmeal, no flour, no sugar. Have a blessed day and taking time to listen.

    Reply
    • Mary says

      November 22, 2020 at 12:01 pm

      I love hearing your family cornbread stories! You know, my mom always flips her cornbread over too and I never realized why until now. Yes, you don’t want the crispy part to steam! God bless you.

      Reply
  11. Paul says

    February 15, 2021 at 1:07 pm

    Made this today on a cold snowy day in Houston, go figure. Was great with jalapeño black eye peas onion diced tomatoes and sausage. Does a body good..

    Reply
    • Mary says

      February 15, 2021 at 1:17 pm

      A Texas snow day, how cool!

      Reply
  12. Alice says

    February 21, 2021 at 2:01 pm

    Can i make this if i do not have an iron skillet?

    Reply
    • Mary says

      February 21, 2021 at 3:29 pm

      You can bake it in any oven safe dish. However, it may not result in the same crispy crust.

      Reply
  13. Montana Lee says

    March 4, 2021 at 9:56 am

    Hi! How much water should I mix with the chia seeds to substitute for the egg?

    Reply
    • Mary says

      March 4, 2021 at 11:01 am

      Just a couple of tablespoons probably, enough to saturate the chia seeds and mix them around in

      Reply

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Christ-follower, Wife, Mama, Health Enthusiast, & Real Food Lover. Let’s learn how to take care of ourselves body & spirit! Meet Mary…

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