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Really Good And Easy Cornbread Recipe

Prep Time 10 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 35 mins
Course Bread
Cuisine American, Southern
Servings 8


  • 1 10" cast iron skillet I've made this in a metal cake pan when I didn't have a cast iron skillet and it turned out fine.


  • 2 Cups Self-rising WHITE cornmeal mix
  • 1 Tablespoon Self-rising flour
  • 1/4 Cup Vegetable Shortening Such as Crisco
  • 1 Cup Buttermilk
  • 1/2 Cup Water
  • 3 Tablespoons Vegetable oil For lubricating the skillet


  • Pour the vegetable oil into a cold cast iron skillet and place it in the oven. Preheat the oven to 500 degrees Fahrenheit. While the oven and pan are pre-heating, mix together the cornbread batter as follows.
  • Whisk corn meal mix and flour together.
  • Cut the vegetable shortening into the corn meal mixure -- using a fork is fine. It will look a bit clumpy.
  • Stir the buttermilk and water into the cornmeal mixture until well combined.
  • When the oven is preheated, carefully take the HOT pan out of the oven and set it on a heatproof surface. Careful! That oil is HOT! Use a spatula to carefully scrape the batter into the pan with the hot oil and smooth out the top to spread it out in the pan. The batter will be sizzling in the hot oil.
  • Carefully return the pan to the oven and bake for 20 to 25 minutes until golden on top. Keep an eye on it after 20 minutes.
  • When the cornbread is golden, remove the pan from the oven and place on a heatproof surface. Let it rest in the pan for about 5 minutes. Invert the cornbread onto a plate. Sometimes it will stick and sometimes it won't. If it sticks, try using a flexible spatula to loosen it. Serve hot with butter and enjoy!