This 3/4-inch thick extra crisp and thin southern cornbread has the right ratio of soft center to crispy shell. Serve it crust side up. That way it stays crunchy and looks cool. It’s all about the crust.
The little recipe on the Martha White Self-Rising Cornmeal sack that doesn’t get much notice. It’s Country-Style Cornbread made with three ingredients–cornmeal mix, buttermilk, and oil. No egg, no kidding. Cornbread can be spectacular without an egg. You may even prefer it without egg for the very moist interior and slightly more pronounced buttermilk bite.
Our cheater trick is to cut the recipe in half and use a larger skillet for maximum crust. Thin cornbread is the way to go. Thicker and you often get a tall, dry interior. We’ve all endured the bite of thick, grainy cornbread and the avalanche of crumbs that follows. Not cool.
Thin cornbread, which cooke faster, showcases a gorgeous golden crust which serves as a sturdy exoskeleton to preserve a moist interior. You’ll notice that most cornbread recipes, even the one on the Martha White bag, use 2 cups of cornmeal mix for an eight or nine-inch skillet. We urge you to go thin and use just one cup of cornmeal mix, and swap to your big 12-inch skillet.
Now with country-style, eggless cornbread, you don’t have to fret about splitting that one egg in half from the regular recipe.. Of course, to complicate matters, you can use 1 1/2 cups of cornmeal with a little more oil and buttermilk if you want it a little thicker. Go for it. This recipe is meant to be reinterpreted.
“Self-rising” means no worries about the leavening — it’s premixed and good to go.
Always add enough buttermilk (and water) so the batter is creamy and pourable, just like pancake batter. You are hydrating the corn with the liquid. Thick batter makes dry cornbread, even if it’s thin!
Here’s one about to get flipped out onto the board:
This thin cornbread makes the perfect base for loading on the chile, white beans, greens, or smoky cheater pulled pork barbecue (video link below). Talk about crust-to-insides ratio–make cornbread waffles.
Yes, you can make fantastic pulled pork crock pot barbecue (from our book Cheater BBQ) to serve with your thin cornbread. Here’s the link to Cheater Pulled Pork.
Here’s a link to our Cornbread Lab Manual that we use when we teach Cornbread Lab.
- 1 cup self-rising cornmeal mix
- 2 tablespoons vegetable oil, sausage or bacon drippings, or melted shortening
- About 3/4 cup buttermilk (or regular milk will work, but it won't have that special wang)
- Water, if the batter seems too thick
- Heat the oven to 450° F.
- Place a large well-greased cast iron skillet, preferably 12 inches wide, in the oven to heat.
- Combine all the ingredients in a medium bowl. Stir together with a fork until you have a smooth, pourable batter.
- Add a little bit of water if the batter seems too thick. Pourable means like pancake batter.
- Pour the batter into the hot skillet when the oven preheated.
- Cook the cornbread about 15 minutes, or until the top is golden brown.
- Let stand a few minutes. Flip the cornbread out onto a platter. Serve with the crispy side up.