easy thin crispy cornbread
Cornbread Recipes
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!
Skillet Cornbread
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!
easy thin crispy cornbread
Ingredients
Instructions
I don’t use a full size skillet. Mine is more like a griddle and I do everything but pour it thin and then put the rest in muffin tin.
Hi, Sharon, I love the griddle style! And, you have some extra muffins, too Smart! xoxx ally
What is ‘sweet’ milk?
Gurleen, oh, darlin’ that’s a Southern phrase for regular milk. You could use 2%. Enjoy! xoxx ally
My grandmother made the most delicious thin and crispy cornbread I have ever tasted! Her recipe was in her head and none of her survivors have been able to duplicate it. I remember watching her cook it in a cast iron skillet on the stovetop when I was a boy. I also remember she made about a 1 inch hole in the middle of the cornbread while it was cooking.
Could your recipe be used to make cornbread the way my grandmother cooked it?
Hi, Tim! What a special memory of your grandmother. And, such a shame that her recipe didn’t go on paper! So, she cooked the cornbread on the stovetop, not the oven? My mom used to heat the skillet with the oil (Crisco back in those days) on the stovetop, yes, screaming hot. Then she’d pour the batter in. The mix would ‘fry’ and sizzle. Then after a minute or so, she’d put in a hot oven. The only thing that I can surmise from the hole in the middle of the batter as it was cooking is to cook faster and let the batter ooze into the bottom of the skillet. Did you grandmother use a lid to let the cornbread cook/steam? Did she flip it to get it brown on the top side? I think you could sure try and cook it like your grandmother. In fact, I think I’ll give it a try. I may make the hold somewhat larger, who knows. Let me know, my friend! xoxx ally
Loved the cornbread. It stuck on the bottom of my cast iron, but I got most.
My batter was very thin. I added more cornmeal. Is it suppose to be thin?
Oh, Julie! Thank you, yes, it’s supposed to be thin. We love it that way b/c there’s more crispy! Next time, grease your skillet more. Mine has stuck to the bottom to at times, and it’s usually b/c I didn’t grease heavily enough. Of course, I scrape up that crispy stuck crust and love!! Nothing better than cornbread! xoxx ally
I don’t have an iron skillet?
Hi, Lisa, you can try a non-stick or stainless skillet (I’ve never made it in either). Be sure to grease really really well. If you want to add cast iron (which I love) to your skillets, here are two options for starters. Cast iron seasons and gets better and better w/continued usage, and excellent care! It lasts lifetimes and more. And, they can be used for any type of cooking, frying, sauteeing, baking, braising. xoxx ally
https://www.amazon.com/dp/B09GRFZ59G?linkCode=ssc&tag=onamzalicephi-20&creativeASIN=B09GRFZ59G&asc_item-id=amzn1.ideas.1PPQVUXU3R094&ref_=aip_sf_list_spv_ons_d_asin
https://www.amazon.com/dp/B097NZ8RYN?linkCode=ssc&tag=onamzalicephi-20&creativeASIN=B097P16C7J&asc_item-id=amzn1.ideas.1PPQVUXU3R094&ref_=aip_sf_list_spv_ons_d_asin&th=1
I need to make a thi n cornbread on a cookie sheet
You can sure try it! Please let me know! xoxx ally
We don’t have cornmeal mix where I live. How do I make the mix from scratch? Thank you.
Hi, Mar…here you go. 1/2 cups cornmeal, white finely ground, 1/3 cup flour, all purpose, 1 1/2 tsp salt, 1 Tbl. baking powder. I don’t use an egg in my cornbread. You can use the buttermilk (and egg) if you wish. We like non-sweet cornbread. If you prefer a little hint of sweet, add a tablespoon of sugar. You can also order the self-rising cornmeal mix from Amazon! Here’re options. Hope you have a well-seasoned cast iron skillet. Grease it well. And, as you can see, we like ours thin and crispy! xoxx ally
1. https://www.amazon.com/dp/B095M7VK7Z?tag=onamzalicephi-20&linkCode=ssc&creativeASIN=B095M7VK7Z&asc_item-id=amzn1.ideas.3BX4HMP1SHK4W
2. https://www.amazon.com/dp/B01LY84JCV?tag=onamzalicephi-20&linkCode=ssc&creativeASIN=B01LY84JCV&asc_item-id=amzn1.ideas.3BX4HMP1SHK4W
Is the yeast absolutely necessary in this recipe?
Hi, Ann! Of course, not absolutely! You may omit, luv! xoxx ally
I’ve made my cornbread that way for years! My mama taught me this way and we love it thin and crispy also!
Your and my mamas were so much alike! You bet they taught us the right way! xoxx ally
5 stars on your cornbread and pinto beans!! I love most bean recipes and this did not disappoint! Not wild about sugary sweet cornbread so this was a winner. Thank you for your fun videos and recipes!
Dearest Gay! Young lady, you’ve just MADE MY DAY!! Thank you! I’m a no sweet cornbread either. Only sweetness should be w/hushpuppies!! So glad you’re here! xoxx ally
Looks delicious! What size skillet did you use?
It’s amazing and so easy…it’s about an 8-10″ cast iron skillet. Hard to see in the ‘Yield’ part of the recipe. Enjoy. And, I love using White Lily or Martha White (white cornmeal) mix! Tenda Bake is another great brand! Enjoy, luv!
I love that this is a thin and crispy version of cornbread!! I can’t wait to try it!
Thin and crispy all the way! Hope you make, luv!???