Cornbread is one of the dishes in the South that can cause quite a stir. Some say true cornbread should not have flour in it, others swear by certain brands of cornmeal. To me a Southern style cornbread is one that does not contain sugar. I will eat the sweeter cornbreads but I would much rather have a more savory version.

Southern Style Cornbread
Ingredients
- 2 cups self rising cornmeal
- 1/2 teaspoon salt
- 2 Tablespoons vegetable oil
- 2 eggs
- 1 1/4 cups milk
Instructions
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Preheat oven to 400 degrees. Place a thin layer of vegetable oil in a cast iron skillet and place in oven while it preheats.
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In a large bowl stir ingredients together with a spoon until mixed. Pour into the hot skillet and return to oven. Bake for 20 minutes or until browned and cooked all the way through.
I agree on the no sugar. I like cornbread with some sugar, but “real” cornbread has none. thanks for linking up!
One of my favorite ways of makin cornbread. I like a little sugar though =) I also like sweet tea! haha! Try buttermilk next time–it steps it up to a whole new level!!
I normally make mine with buttermilk but I was out the night I made this and I needed a cornbread recipe on here for what I’m posting tomorrow.
Buttermilk – no sugar – that’s the way to go!!! Yum Yum! Add some pinto beans and onion slices – even better!!!!!
I love pinto beans and cornbread. One of my all time favorite meals and you have to have the onion.I’m hungry just thinking about it.