Why make things complicated and more difficult when you can make the very same thing super easy! That’s my thinking with thin crispy cornbread recipes. This easy thin crispy cornbread is one of those most simple recipes that makes all of us a cornbread star!
Thin Cornbread Recipe
Like pizza, cornbread can be thick or thin. No doubt, my family loves it thin and crispy. In fact, if I make the cornbread ‘too’ thick, like more than one and a half inches thick, then my husband starts cutting off the edges and simply eating the crunchy crispy part. Kind of like brownies. Who doesn’t love those crispy corners of the baking pan!
For me, cornbread isn’t cornbread unless it’s skillet cornbread. This is all part of ‘cornbread success’! That means it’s made in a cast iron skillet. Now I have cast iron skillets that have been handed down to me from my Mom and MIL. They’re seen decades of being cooked in and are as slick as a baby’s butt. So, I sure hope you have a great skillet. If not, then go ahead and use a heavy non-stick skillet, yes, you’ll still grease it well! But, if you want to invest in a carbon steel skillet, then you must! I have the one that’s showing here from Amazon.
We use it for everyday cooking, even on your outdoor grill, and it’s perfect for camping. According to Lodge, “Carbon steel pans are lighter than cast iron and easier to handle. They heat up and cool down quickly. Both types of pans can be used anywhere and are easy to clean.” And, I totally agree with this statement after using my carbon steel skillet for years!
Best Cornbread Recipe
Next thing about crispy cornbread success? Sure there are more detailed recipes for cornbread that require gather more ingredients, but with this recipe, using a white cornmeal mix (Martha White or White Lily are my absolute faves!) takes all the guesswork out of making it. Then we add a dash of nutritional yeast which enhances both flavor and healthiness.
Southern Buttermilk Cornbread
OK, how you grease this skillet is also a big requirement. And, this is how we make Southern crispy cornbread. Since cornbread is a special treat in our house, as in we don’t eat it often, when we do, I splurge and grease that skillet quite well with Crisco. Another must ingredient for Southern Buttermilk Cornbread. You guessed it? Buttermilk! So, please don’t substitute. And, I use whole milk for the richness and depth of flavor.
Some folks like their cornbread a tad bit ‘sweet’. If this is you, then just add in a little sugar. I’d probably start with two tablespoons. For me, ‘sweetness’ is reserved for Southern hush puppies!!
I’d serve this cornbread with a great bean soup! And, do I have some crazy great recipes for beans! xoxo ~ally
PS…Be sure to have nutritional yeast in your pantry! It’s so perfect for many of your recipes!