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A classic old-fashioned Southern cornbread recipe — just like Grandma made it! With crisp edges from a cast iron skillet, and a tangy, buttery flavor (no sugar!), this easy side dish works well for breakfast, lunch, or dinner. Add a pat of butter, a drizzle of honey, or a dollop of apple butter, and pair it with chili, fried chicken, fried fish, pork chops, or beans and greens. It’s a 5-ingredient Southern staple!
How to Make Old Fashioned Southern Cornbread | 1-Minute Video
My love for cornbread runs deep, and I’m not too particular when it comes to the style! While a sweet, cake-like northern cornbread recipe has its place on my table (it’s definitely my kids’ preference), this classic southern cornbread recipe will always have my heart. Nothing quite says “comfort” like a skillet of warm cornbread, only made better with a drizzle of honey or a slathering of extra butter and apple butter. Perfect for soaking up chili, gravy, or anything else that might be lingering on your plate…
Southern Cornbread Recipe with Buttermilk
Cornbread refers to any quick bread containing cornmeal, usually leavened by baking powder. Cornmeal is dried and ground corn, and can be found in the baking aisle of grocery stores. Cornbread can be baked in traditional square or rectangular baking dishes, or more traditionally in heavy cast iron skillets.
Cornbread originated with the Native Americans, who had been using ground corn (maize) for thousands of years. European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, andCreek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). Cornbread has been called a “cornerstone” of Southern cuisine, and nothing is more classic than Southern skillet cornbread.
What is the difference between cornbread and Southern cornbread?
There’s a bit of a debate out there about the proper way to make cornbread. If you’re north of the Mason-Dixon line, you probably like your cornbread sweet and cake-like, baked in a pan until it’s light and fluffy.
So what makes cornbread southern? Southern cornbread is typically baked in a preheated cast iron skillet, which gives it a really crispy crust (the best part!). The cornbread has a more coarse and crumbly texture than its northern counterparts, and the unsweetened cornbread has a tangy, savory taste (thanks to buttermilk). Sure, we like to drizzle it with honey or spread apple butter on top, but true Southerners do not put sugar in cornbread.
What size skillet for cornbread?
A9-inch cast iron skillet or a 10-inch cast iron skilletis the best size for this recipe. The 9-inch skilletyields extra-thick slices. I don’t recommend using a skillet that’s larger than 10 inches, or your cornbread will be too thin.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a classic cornbread recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Self-rising cornmeal mix: use either white or yellow self-rising cornmeal mix. I prefer White Lily brand. This is not plain yellow cornmeal! Instead, self-rising cornmeal mix is a convenient blend of cornmeal, all purpose flour, leavening agents (like baking soda), and salt.
- Eggs: give the cornbread structure and lift. Use two regular eggs or 1 extra-large egg.
- Buttermilk: use whole buttermilk for the best flavor and texture. The buttermilk adds moisture to the bread, yields a softer crumb, and provides a slightly tangy flavor and richness. The acid in the buttermilk also activates the leavening agents to help the cornbread rise.
- Butter: for flavor, richness, and a touch of moisture. I like salted butter, but you can substitute with unsalted butter or vegetable oil for a less-salty bread. Remember, the cornmeal mix already includes salt.
- Vegetable oil or bacon grease: for coating the hot skillet.
How to Make Self-Rising Cornmeal
Just like self-rising flour, self-rising cornmeal mix is a staple in most Southern kitchens. If you don’t have any on hand, you can make your own batch of self-rising cornmeal mix to use in this recipe by following these directions.
Why add buttermilk to a Southern Cornbread Recipe?
Buttermilk is another classic Southern pantry staple that we always keep in the fridge! Fromfluffy pancakestosalad dressing,hoe cakesand biscuits tofried chicken, it’s an important ingredient in so many of our favorite recipes — including this Southern cornbread.The buttermilk serves a couple of purposes in this recipe that you can’t achieve with regular milk:
- Flavor:the buttermilk gives the cornbread a nice, subtle tanginess.
- Acidity:the acid in buttermilk helps the cornbread rise, because the acid from the buttermilk reacts with the alkaline baking soda, causing it to give off carbon dioxide. Baking powder will also react with buttermilk’s acidity to a small degree.
- Texture:the fat and acid in the buttermilk also yields a lighter, more tender crumb.
I get my buttermilk at alocal country marketnear our house — and this is the REAL stuff —the liquid that runs off a batch of fresh butter.It makes the most delicious biscuits andcornbread! The buttermilk that you buy in a grocery store is probably just cultured milk (check the label) — which is a far cry from the real thing. If you have access to a local dairy or similar small market, I highly recommend getting your hands on the ultra-thick, ultra-rich buttermilk that will truly make your Southern cornbread stand out.
Buttermilk Substitutes
Don’t have buttermilk? No problem! In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough whole milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed!
How to Make Authentic Southern Cornbread
This easy cast iron skillet cornbread recipe comes together in just minutes, with only 5 simple pantry staples. Whip up a pan any night of the week for an easy side dish that pairs nicely with almost every entrée!
- Heat a cast iron skillet in the oven while you preheat the oven to 450°F.
- Place the cornmeal mix in a large bowl.
- Whisk or stir the eggs, buttermilk, and melted butter into the dry ingredients. Do not over-mix.
- Grease the hot skillet.
- Pour the batter mixture from the mixing bowl into the skillet.
- Bake until golden brown on top, about 15 minutes.
What do Southerners eat with cornbread?
Serve the cornbread with butter, honey,honey butter,jam, apple butter, or syrup. As a side dish, the cornbread goes well with any of these dinner entrées:
- Chili(like thisSlow Cooker Chili,Classic Beef Chili,Slow Cooker White Chicken Chili,White Bean Chicken Chili,Texas Chili, orPumpkin Chili)
- Soup(such asHam and Bean Soup,Beef Barley Soup,Crock Pot Potato Soup,Split Pea Soup with Ham,Chicken Noodle Soup,Pumpkin Soup,Chicken Vegetable Soup,Hamburger Soup, orCreamy Cauliflower Soup)
- Stew(like thisVirginia Brunswick Stew,Crock Pot Chicken Stew,Irish Stew,Frogmore Stew, orDutch Oven Beef Stew)
- Beans(such as Appalachian Pinto Beans and Turnip Greens,Black-Eyed Peas,Homemade Baked Beans with Bacon,Southern Lima Beans with Ham,Ranch Style Beans, orCowboy Baked Beans)
- Barbecue(like theseCrock Pot Ribs,Pulled BBQ Chicken,Dutch Oven Beef BBQ, orPulled Pork)
- Meat (try this Southern Meatloaf, Pan Fried Pork Chops, Oven-Fried Breaded Pork Chops, Dutch Oven Pot Roast, Pork Roast with Gravy, Rosemary Oven Roasted Chicken, or Crispy Roast Chicken with Vegetables)
- Seafood(such asShrimp and Grits,Crab Cakes, andShrimp Creole)
- Fried Favorites(such asFried Chicken, Chicken Fried Steak,Fried Catfish,Oven-Fried Fish,Fried Oysters, orFried Shrimp)
Storage
Cornbread is best when freshly baked and warm from the oven, but you canbake it up to 8 hours in advanceand leave it on your countertop until ready to serve. To extend the life of your homemade cornbread, store in an airtight container or cover with plastic wrap atroom temperature for 1-2 daysor in thefridge for up to 1 week.
How to Freeze
Wrapped tightly, you canstore cornbread in the freezer for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
How to Reheat
Toreheat leftover cornbread, wrap in foil and warm in a 325°F oven for about 10 minutes. You can alsomicrowave individual slicesof cornbread just until warmed through — about 20-30 seconds.
Southern Cornbread Recipe Variations
- If you prefer a sweet cornbread, try this recipe. It’s like a cornbread skillet cake!
- For just a hint of sweetness, add about 2 tablespoons of sugar.
- I like the flavor of butter in the cornbread, but you can substitute with an equal amount of bacon grease, vegetable oil, or lard.
- Use unsalted butter for a less-salty cornbread. Remember, the self-rising cornmeal mix includes salt.
- Don’t have a cast iron skillet? Bake the cornbread in a greased 8-inch or 9-inch square baking dish.
- Make your own self-rising cornmeal mix with these directions, or stir together your own buttermilk substitute by following the instructions above.
- Optional add-ins:1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
- Cornbread Muffins: divide the batter between paper-lined muffin cups. Bake in a 350°F oven for 18-20 minutes.
Tips for the Best Southern Cornbread Recipe
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- A 9-inch cast iron skillet yields thicker cornbread; however, a 10-inch cast iron skillet also works well.
- Use full-fat buttermilk rather than a lower-fat alternative.The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter restfor 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batteror it will become too dense, and you’ll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
More Cornbread Recipes to Try
15 Best Cornbread Recipes
Sweet Cornbread
Cornbread Muffins
Old-Fashioned Southern Corn Sticks
Jiffy Cornbread with Creamed Corn
Jalapeño Cheddar Mexican Cornbread
Cornbread with Cake Mix
Honey Cornbread
Southern Cornbread Recipe
5 from 1 vote
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
Servings 8 people
Calories 272 kcal
A classic old-fashioned Southern cornbread recipe — just like Grandma made it!
Ingredients
- 2 cups white or yellow self-rising cornmeal mix (not plain cornmeal)
- 2 eggs (or 1 extra-large egg)
- 1 ½ cups whole buttermilk, well shaken
- ¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
- 2 tablespoons vegetable oil or bacon grease, for coating the skillet
Instructions
Heat a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 450°F.
In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.
Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this).
Pour the batter into the greased skillet.
Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 15 minutes.
Video
Notes
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- A 9-inch cast iron skillet yields thicker cornbread; however, a 10-inch cast iron skillet also works well.
- Use full-fat buttermilk rather than a lower-fat alternative.The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter restfor 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batteror it will become too dense, and you’ll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don’t cook for too long, or it can dry out.
- If you prefer a sweet cornbread, try this recipe. It’s like a cornbread skillet cake!
- For just a hint of sweetness, add about 2 tablespoons of sugar.
- I like the flavor of butter in the cornbread, but you can substitute with an equal amount of bacon grease, vegetable oil, or lard.
- Use unsalted butter for a less-salty cornbread. Remember, the self-rising cornmeal mix includes salt.
- Don’t have a cast iron skillet? Bake the cornbread in a greased 8-inch or 9-inch square baking dish.
Nutrition
Serving: 1sliceCalories: 272kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 61mgSodium: 669mgPotassium: 166mgFiber: 3gSugar: 2gVitamin A: 433IUCalcium: 187mgIron: 2mg
Keyword: cast iron skillet cornbread, Skillet Cornbread, southern cornbread, southern cornbread recipe
Course: bread, Side Dish
Cuisine: American, Southern
Author: Blair Lonergan
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