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Southern cornbread on a white platter.

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

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

Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Author Mary

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.

Recipe 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!