Best Crispy Southern Cornbread Recipe (5th Generation Recipe, Gluten Free)
This crispy southern cornbread recipe is passed down 5 generations, so it’s tried and tested to say the least! It’s also impossibly crispy on the outside and fluffy on the inside. Gluten free and simple, you’ll make this classic, mouthwatering comfort food over and over again!
Our 100+ Year Old Family Cornbread Recipe
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 this recipe for 5 generations now, and it’s so special to us that I have it framed in my kitchen. It’s hard to believe that my great, great grandmother came up with this recipe (or maybe even someone before her), and we are still loving it just as much all these years later.
This recipe is my go-to quick side dish for any meal. I also make it for church potlucks (where it disappears quickly) and to friends’ homes when I deliver a meal. People always rave about it!
Choosing the cornmeal
The type of cornmeal you choose for this recipe is really important. I wouldn’t recommend buying a box of Jiffy and calling it good. For this recipe, we are using simple stone-ground cornmeal (yellow preferred).
Believe it or not, in some grocery stores this can be difficult to find. Many bags of cornmeal are actually a “mix” if you look closely, with baking agents, flour, and/or sugar added in. But you can usually find a plain, whole grain yellow cornmeal.
Hands down, the absolute best cornmeal I’ve ever found is from Nora Mill Granary near Helen, Georgia. It’s a traditional grist mill and they mill the corn on site so it’s super fresh. I buy a bunch and store it in the freezer, and enjoy the best tasting cornmeal all year round. You can order it online too, and they deliver!
Best type of cornbread skillet
For this recipe, all you need is a simple standard 10-12″ cast iron skillet. Most homes have one laying around. This recipe is just not the same baked in a pan or muffin cups, because it won’t develop the same crispy crust.
But, you can bake it in any baking dish you like. Just be aware that cast iron works best for a crispy crust!
Trick for the perfect crispy crust
The most important trick for that crispy crust? Pour your batter into a HOT (slightly smoking) skillet. Getting your skillet extremely hot creates that brown, crispy crust we all know and love.
I let my skillet heat up on medium-high heat while I make the batter. Then I pour the oil in, let it get hot until it barely starts to smoke, then pour in the cornbread batter. The crust in this recipe is so good, my grandparents used to cut all the crusty edges off the cornbread and eat those first.
What type of oil to use for this recipe?
There are several different options for oil to use in this cornbread. You can use any mild-tasting oil of your choice, or something more flavorful like bacon grease. Other options include avocado oil, refined coconut oil, or ghee. My personal favorite combination is part bacon grease, part avocado oil.
Is cornbread healthy?
The short answer… yes! Here’s why:
1. 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 obtain. It sustained many of our pioneer and traveling ancestors and it can keep you going strong too!
2. Cornbread is a nutrient-dense whole grain.
A whole grain is one that has not been separated and stripped of its nutrients. Cornbread made with whole grain cornmeal contains many nutrients 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)
3. Cornbread is a great complex carbohydrate.
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!
Gluten Free Cornbread Recipe Without Flour
Not all types of cornbread are created equal. The healthiest cornbread is made from scratch, preferably using simple, 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).
All you need for the perfect cornbread recipe is good quality cornmeal, a rising agent like baking powder, egg, buttermilk, and oil for the skillet.
The Cornbread Debate: Sugar or No Sugar?
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.
What to Serve with this Crispy Southern Cornbread Recipe
There’s always the classic chili, but cornbread is the perfect accompaniment to pretty much any meal! Here are some great recipes to pair with it:
- Chuy’s Chicken Tortilla Soup
- Spicy Potato Bacon Soup
- Creamy Roasted Chicken Noodle Soup
- Cheesy Crustless Chicken Pot Pie
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.
- 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 and is key for a soft, spongy interior! It’s essential to the recipe, so don’t skip it or try to use regular milk instead. Check the label too – some cheaper buttermilks contain additives that don’t taste very good.
- Use quality ingredients and tools. I recommend whole grain cornmeal and either bacon grease (you can strain and save it in the fridge anytime you cook bacon) or avocado oil for the perfect skillet of cornbread. And of course, a quality cast-iron skillet is a must.
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.
Crispy Southern Cornbread Recipe (5th Generation Recipe & Gluten Free!)
The best southern cornbread recipe ever, passed down five generations. This gluten free cornbread is impossibly crispy on the outside and fluffy on the inside!
Ingredients
- 1 slightly heaping cup cornmeal
- 1/2 tsp salt
- 1 Tablespoon baking powder
- 1 pinch baking soda
- 1 egg
- 1 1/3 cup buttermilk
- 2 Tablespoons high heat oil (like avocado), or bacon grease for extra flavor *
Instructions
- Preheat oven to 400° F. Preheat a cast iron skillet on medium high heat while you make the cornbread batter.
- While the skillet is heating, add the dry ingredients in a bowl and whisk together. Add egg and buttermilk and whisk until just combined (do not overmix). If batter appears too thick, add a little more buttermilk. You want the consistency of a thin pancake batter.
- Add your oil to the skillet. Add enough oil to coat the bottom of the pan sufficiently. When the oil starts to smoke a bit, or "dance" (appear to be moving in the pan), pour batter into the hot skillet and allow to sit for just a minute. You want a super hot skillet with plenty of oil to achieve the best crispy crust.
- Transfer cornbread to the oven. Bake for 20-25 minutes until golden brown. For best results, loosen cornbread from the pan with a spatula and flip over to keep the crust from getting soggy and help it stay crispy.
Notes
- I like doing a combination of avocado oil and bacon grease for extra flavor.
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Nutrition Information:
Yield:
8Serving Size:
8 ServingsAmount Per Serving: Calories: 178Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 25mgSodium: 426mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 3g
Now, print the recipe card (or Pin this post) because you’re going to want to make this at least once a week!
Are you team sweet or savory cornbread?
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.
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).
I’d fix my Dad a glass of crumbled cornbread then filled w/buttermilk! He called it his Sunday Sundae 🍨.
What size skillet do you use?
I use a standard, 10-inch cast iron skillet for this recipe 🙂
a Skillet size is measured across the center top edge not the bottom cooking surface. 🤓
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
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!!
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!
Oh my goodness, I can’t believe this oversight! I’m so sorry! Thank you for letting me know.
ok worst fail that turned out AMAZING. My mom didn’t have labels on her flour and sugar etc so I accidentally put fish batter instead of cornmeal. We were using the cornbread for dressing. When we figured out we found the cornmeal and added a pinch of fish batter to the rest. they turned out awesome! We mixed all of the cornbread batches together and tried it before we put it in the dressing. It was awesome! So that’s melt recommendation is adding like 1 tbsp zatarans fish batter. So good!
So happy you enjoyed the recipe!
Hi Mary. If I use self-rising corn meal, would I just omit the baking powder and baking soda ?
Yes, that should work!
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!!
Thanks for the tip Vicki! I will add it!
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.
When doubling the recipe would I need to adjust the baking powder and baking soda?
Yes you would need to double it.
Is the cornbread mix supposed to be soupy? The recipes only calls for 1cup cornmeal and 1 1/2 cup buttermilk.
The batter is usually on the thinner side, like the consistency of a milkshake.
It calls for 1 and 1/4 cup buttermilk. Not 1 and1/2.😬
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.
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.
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..
A Texas snow day, how cool!
Can i make this if i do not have an iron skillet?
You can bake it in any oven safe dish. However, it may not result in the same crispy crust.
Hi! How much water should I mix with the chia seeds to substitute for the egg?
Just a couple of tablespoons probably, enough to saturate the chia seeds and mix them around in
When my grandma made cornbread in an iron skillet, at the step where you mention the oil starts to dance, she would to toss some cornmeal into the oil and let it sizzle briefly before pouring in the batter. (as least that is what my mom told me.) Have you ever tried that or heard of the idea? I really miss her cornbread.
Yes, that’s a great way to check whether the oil is ready.
Hi,
I just tried your recipe today. I was looking for a thinner, crisper all-cornmeal recipe and this one did not disappoint. I can see where I can improve my efforts by making adjustments for my stove and oven. Also see where the tip to flip onto a wire rack instead of a plate would help keep a crunchy crust.
Since I am using dried milk and apple cider vinegar instead of buttermilk, I may try replacing the tablespoon of baking powder with a teaspoon of baking soda. Also looking forward to trying chopped chilies in the bread. I can hardly wait to make another batch,
Anyway, thanks for sharing… this is absolutely the best cornbread recipe I have tried. God bless.
Thanks so much for the review! Glad you enjoyed it!!
Corn is the product of selective breeding. The Aztecs took a grass and selectively bread it until they ended up with corn. So corn is the product of evolution by artificial selection. Most modern plant foods are the product of selective breeding.
Just wanted to say thank you for posting A true recipe! I am now 50. My grandparents have past as well as one of my parents and never have I put flour in my cornbread. It is simple, good and good for you (in moderation :). I wont lie, I sometimes put a pinch of sugar and if I’m feeling frisky I will add some diced pickled jalapenos.
In your video, you show adding flour, but it does not show up anywhere in your recipe. What’s the deal?
It’s not flour – it’s white cornmeal. In the video I’m using a mix of yellow and white cornmeal and I made a bigger batch.
My mom made the best cornbread and I have never found a good recipe until now. This tastes just like she used to make, thin and crispy! None of this soft, sweet cornbread for me! 😊
Thanks for the great comment!
I’ve been looking for a new cast iron skillet cornbread recipe, and I’ve found it! I made this Saturday night to go with a big pot of soup, and my husband and I gobbled the cornbread up. What a great recipe! I can’t wait to have leftovers for lunch tomorrow.
So happy to hear this! Thanks for the review!
No one in our family ever learn how my aunt made her cornbread. She made best cornbread ever. I’ve been craving her cornbread and found your recipe. YES it taste just like hers. THANK YOU for sharing this recipe. It is perfect. ❤️
Awww this makes me so happy!
This is it — the true cornbread recipe. I usually double it, but thinner is crispier and I love that too. The only reason to change the recipe is to try a different variety of corn meal. I have made white, yellow, red, blue and even green cornbread using heirloom varieties that are available from sources like Anson Mills and Marsh Hen Mill in South Carolina and Barton Springs Mill in Texas. If you live in the South, chances are there’s a working grist mill not too far away. For me, it’s Hagood Mill in Pickens, SC, a historic water-driven mill than grinds on a millstone the old way.
Wow, this is an awesome comment and I’m so happy you are loving the recipe!
Bacon grease is always good for extra flavor 😉
Too salty with bacon fat. Go with the coconut oil.
I’m making this, but batter was VERY thin. I guess we’ll see. 🤷
You can adjust the amount of cornmeal or milk to your desired thickness. That said, a thin batter often results in a delicious crispy crust!
My whole family loved this recipe. I used the bacon drippings and sour milk. I doubt I’ll ever use a mix again.
So thrilled to hear this!
wonderful post
This cornbread is what i been missing for 50 some years! great taste, crispy and delicious!! Thank you!
This the best cornbread recipe next to the hot water cornbread. It’s so fast and easy I make every week. And use coconut oil or bacon grease.
Thanks so much for the feedback!
My family and I love this recipe and my wife was not even a cornbread fan until she ate this. Are there any problems with me using this in a church cookbook that we are developing? I would give proper attribution to the site and to you as the author. This is the best corn bread I have ever had and I am a 75 year old southerner. Thank you so much,
Bob
Thank you so much for your kind words! That would be an honor to be included in the cookbook. All I ask is that you do not publish it anywhere online. Thank you & God bless!