Southern Cornbread Recipe – Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes!

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

In my family, there is only one kind of cornbread served and this Southern Cornbread is it!

My Grandmother Verdie would make her cornbread to go along with a big pot of pinto beans for a simple supper or as a side with a more elaborate meal of roast beef, turnip greens, mashed potatoes, and black eyed peas.

If the whole skillet of cornbread didn’t get eaten during the meal, she’d be sure to save whatever was leftover so that Granddaddy Eual could make one of his all-time favorite snacks – cornbread crumbled in a glass of milk. I have to admit, I have enjoyed that same snack a time or two myself growing up.

Southern Cornbread Recipe

When I met Bart, I loved that his family would top their cornbread with a little bit of butter a drizzle of honey from time to time.

And you know, it reminds me the simplest things in life are the best.

I also love that this cornbread is the base of my Grandmother’s Cornbread Dressing that is an absolute must in my family for every Thanksgiving meal. It just wouldn’t be Thanksgiving at my house without it!

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

But I have to admit something.

When I was first married, my cornbread just wasn’t that delicious. It was too grainy and didn’t hold together like it should.

I say when I first married, but honestly it took me a while to get my recipe just perfect. I’d strayed too far away from the original way Mama and Grandmother Verdie taught me how to make it. It finally all came back together – and stayed together – when I went back to the basics.

There’s a lot to be said for the basics.

How to Freeze

Once cooked, allow to cool completely. Portion into freezer-safe container(s), label and freeze up to 3 months.

To serve, thaw in the refrigerator overnight, reheat and serve.

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

Here’s my family’s Southern Cornbread Recipe. It is a treasure!

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

Southern Cornbread Recipe

Southern Cornbread Recipe – Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes!
4.92 from 12 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 8
Course Side Dish
Calories: 264kcal
Serving Size 1slice
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

Instructions

  • Preheat oven to 425º F.
  • Coat large skillet with enough vegetable shortening or butter to coat the bottom and sides of the skillet. Place the coated oven into the oven for the butter or shortening to melt. Remove the skillet from oven once melted.
  • Meanwhile, stir together the cornmeal, flour, eggs, buttermilk and water and pour into the hot skillet. Return to the oven and bake about 25 minutes or until bread has risen and center springs to the touch.
  • Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.

Notes

Make-Ahead:
Cornbread may be made in advance. Cover tightly with and store on the counter top for up to 2 days. 

Nutrition Information

Serving: 1slice | Calories: 264kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 83mg | Potassium: 241mg | Fiber: 4g | Sugar: 3g | Vitamin A: 165IU | Calcium: 81mg | Iron: 1.5mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Southern Cornbread Recipe - Cornbread makes a classic Southern side dish. Southern cornbread is made with cornmeal, flour, buttermilk, eggs and ready in 30 minutes! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2010.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

120 Comments Leave a comment or review

  1. The best cornbread by far it came out moist with the crunchy edge that we love I will be looking into more of your recipes.

  2. I made the dressing recipe and followed this recipe for the cornbread and it was amazing! I didn’t have self rising cornmeal so I made my own by using 15 Tablespoons of corn meal, tablespoon of baking powder and 1/2 teaspoon of salt and doubled this which made 2 cups. It worked perfect! I did have the self rising flour. Thank you so much for sharing your recipe!! I have searched forever for the perfect dressing.

  3. I made the cornbread recipe recommended, the cream of chicken came out to about 3 cans which is what I used. I also used 4 slices of white bread. I baked at 400 degrees for 1 hr and it was perfect. Crisp edges but still crumbly and moist! I have searched forever for a recipe like this! I’m so excited and will definitely be making this every holiday!! I am a born and raised Texas and this was on point! Thank you so much for sharing!!

  4. Robyn, I’ve made this recipe twice and have to substitute cream of chicken for cream of celery and instead of chicken broth I have to use pork broth. Everything else is the same. For some reason it takes hours to get done and I have to keep stirring the center. What can I do differently to make it more dense? It tastes great once it’s finally done.

    1. Renee, the substitutions you are making for the cornbread dressing should not make a difference. There are a few reasons this is not cooking as it should. Are you separating the recipe into 2 9×13 pans or are you trying to bake it in one large pan? It will take forever to cook in one large pan. If you are using canned soup, it only takes 2 cans. Make sure you don’t dilute the soup. Did you make the full recipe of cornbread because it will take all of it for this recipe or it will be too soupy. This is a moist dressing and will not be really firm. I hope this helps.

  5. My mother in law is from Kentucky and she makes this. With the exception that she pours some of the grease in the batter and stirs it up then throws it in the skillet. Makes a big difference!

  6. This was a major hit!!! My family enjoyed the cornbread dressing. I used the corn bread recipe for the dressing. My husband and kids told me that it was great to be my first time making dressing. 😊😊😊. Thanks so much!!!

    1. Don’t you just love it when your husband and kids love a dish you make? I’m so glad your dressing turned out so well for you, Tyeshia.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews