Southern Style Cornbread


Southern style cornbread is a supper table stable in the south. This savory bread is perfect with chilis, vegetable soup, or meatloaf and mashed potatoes.

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Micha M


  • 2 cups self rising cornmeal
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 2 eggs
  • 1 1/4 cups milk


  1. Preheat oven to 400 degrees. Place a thin layer of vegetable oil in a cast iron skillet and place in oven while it preheats.
  2. 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.


  1. I agree on the no sugar. I like cornbread with some sugar, but “real” cornbread has none. thanks for linking up!

  2. 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.

  3. 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.


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