Old-Fashioned 3-Ingredient Cornbread

This simple Depression-era style cornbread has been passed down through generations for good reason. Made with only three pantry staples, it bakes up with a crisp golden crust and a soft, tender center—perfect for breakfast with butter and honey or alongside soups and chili.

Ingredients

• 2 cups self-rising cornmeal mix
• 2 large eggs
• 1½ cups buttermilk
• 2 tbsp melted butter (optional, for brushing)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Grease an 8×8-inch baking dish or cast-iron skillet.
3. In a large bowl, whisk together the cornmeal mix, eggs, and buttermilk until just combined.
4. Pour the batter into the prepared baking dish.
5. Bake for 22–28 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean.
6. Brush the hot cornbread with melted butter, if desired.
7. Let cool for 5 minutes before slicing into squares and serving warm.

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Servings

9 servings