Southern Cornbread Recipe
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This Southern Cornbread Recipe delivers a crispy, golden crust and a tender center with just 5 ingredients. Baked in a cast iron skillet and ready in 30 minutes, it’s the perfect delicious partner for chili, soup, greens, and many Southern recipe favorites.
The warm, inviting aroma of this Southern cornbread fresh from the oven is so comforting! This recipe was passed down from my grandmother and is a staple in my kitchen. It’s part of my heirloom Southern Cornbread Dressing. It is perfect with everything from a pinto bean supper to classic chili or my vegetable soup – and don’t miss it with turnip or collard greens! With its crispy edges and tender crumb, it’s so versatile and simple to make!
This is The Best Southern Cornbread!
Southern Cornbread is a classic side dish that is also a must in traditional Southern cooking. Generations of cooks in my family have made it this way. And without a doubt in my mind, a good cornbread recipe is an essential part of so many southern meals. But this cornbread recipe is special – no dry cornbread is accepted here!
Since watching my grandmother and mother make it and now making it more times than I can count, there’s a certain way to make great homemade southern cornbread – and I believe this is it!
Why You’ll Love This Southern Cornbread Recipe
- Crispy But Tender: This recipe, cooked in a hot iron skillet, creates golden, crunchy edges with a soft interior.
- Quick and Easy: Just 5 ingredients and 30 minutes for true Southern flavor.
- No Sugar: True to my Southern heritage, my recipe skips sugar for a classic, savory taste.
- Versatile: Delicious with butter, honey, or as a base for my southern cornbread dressing.
- Family Favorite: A cherished recipe that’s kid-approved and a crowd-pleaser.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Self-Rising Cornmeal: Finely ground for a smooth taste and texture. If unavailable, see Ingredient Swaps for regular cornmeal.
- Flour: Use self-rising flour for a light, tender, and soft cornbread.
- Eggs: Room temperature eggs for best incorporation into the batter.
- Buttermilk: Gives great flavor and tenderness to the bread. Make buttermilk easily if needed.
- Water: Lightens the batter for the perfect consistency.
- Butter or Vegetable Shortening: For greasing the skillet and giving a rich, flavorful crust.
Ingredient Swaps
- Regular Cornmeal: Use finely ground cornmeal along with 1 tsp salt and 2 tsp baking powder.
- Gluten-Free: Use a 1:1 gluten-free flour blend with leavening as a swap for self-rising flour.
- Bacon Grease: Replace butter with bacon grease for a flavorful twist.
How to Make Southern Cornbread
In addition to a cast iron skillet, you’ll need these 5 ingredients, plus water:
Step by Step Instructions
- Preheat oven to 425º Fahrenheit. Coat a 12-inch cast iron skillet with butter or vegetable shortening. Place in the oven to heat until the butter melts, about 5 minutes. Swirl to coat, leaving excess butter in the skillet.
- In a large bowl, combine self-rising cornmeal, self-rising flour, eggs, buttermilk, and water.
- Stir until just combined—avoid overmixing for a tender texture.
- Pour batter into the hot skillet; the butter will sizzle and rise along the edges.
Bake for 25-30 minutes until golden brown and the center springs back when touched. Slice into wedges in the skillet or let stand 5 minutes, flip onto a plate, and slice. Serve with your favorite Southern dishes or smear with butter and drizzle with honey. My granddaddy loved it with a cold glass of milk!
Recipe Variations
- Cornbread Muffins: Make these easy and delicious cornbread muffins. I use stone-ground cornmeal for these, as you’ll see in the recipe.
- Cheddar Jalapeno Cornbread Muffins: This recipe has a cheesy, spicy flavor with a bit of honey (that you can omit if you wish).
- Southern Cornbread Dressing Base: Crumble cooled cornbread for use in my Southern Cornbread Dressing.
- Cornbread Salad: Use crumbled cornbread in Mimi’s Cornbread Salad for a potluck favorite.
Recipe Success Tips
- Use A Hot Cast Iron Skillet: Preheat a 12-inch cast iron skillet for the best texture, flavor, and crispy crust.
- Room-Temperature Eggs: Gives a smooth batter and prevents curdling.
- Don’t Overmix Batter: Stir until just combined for tender results.
- Check for Doneness: The center should spring back to touch when lightly pressed.
- Care for Your Cast Iron Skillet: Use this treasure for generations with tips about caring for it, including how to clean and how to season.
Storage Tips
- Store: Cool completely, then cover tightly with wrap or foil, and store at room temperature for up to 2 days.
- Freeze: Cool completely, portion into airtight, freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight at room temperature.
- Reheat: Place cornbread in a 350°F oven for 10 minutes to warm or microwave for 20-second increments until heated throughout.
Frequently Asked Questions
My traditional southern cornbread skips sugar for a savory taste that’s the perfect partner with hearty dishes. Add 1-2 tbsp sugar if you prefer a sweet version.
The flour and buttermilk used in this recipe deliver a moist, tender cornbread. Don’t skip the water to ensure the perfect consistency.
A cast iron skillet gives the best crispy edges, but you can use an 8×8-inch baking dish – adjust baking time to 20-25 minutes.
It’s delicious served with chili, vegetable soup, and a variety of Southern dishes, including pot roast and vegetables, pinto beans, turnip or collard greens, and many more.
Why This Southern Cornbread is a Winner
This cornbread is more than a side dish—it’s a Southern tradition and heirloom. With a crisp golden crust and tender inside, it’s perfect for sopping up soups, serving with greens, or enjoying with a smear of butter and a drizzle of honey.
More Favorite Bread Recipes
Southern Cornbread Recipe
Ingredients
- 2 cups (244 g) self-rising cornmeal
- 1 cup (113 g) self-rising flour
- 2 large (100 g) eggs
- 2 cups (490 g) buttermilk
- 1/2 cup (114 g) water
Instructions
- Preheat oven to 425º F.
- Coat large (12 inch) 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
- Store: Cool completely, then cover tightly with wrap or foil, and store at room temperature for up to 2 days.
- Freeze: Cool completely, portion into airtight, freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight at room temperature.
- Reheat: Place cornbread in a 350°F oven for 10 minutes to warm or microwave for 20-second increments until heated throughout.
- Cornbread Muffins: Make these easy and delicious cornbread muffins. I use stone-ground cornmeal for these, as you’ll see in the recipe.
- Cheddar Jalapeno Cornbread Muffins: This recipe has a cheesy, spicy flavor with a bit of honey (that you can omit if you wish).
- Southern Cornbread Dressing Base: Crumble cooled cornbread for use in my Southern Cornbread Dressing.
- Cornbread Salad: Use crumbled cornbread in Mimi’s Cornbread Salad for a potluck favorite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
I’m so glad you were able to make the self-rising cornmeal and loved the cornbread, Pamela.
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.
Thanks so much, Shawn. I hope you find many more you like.
Your dressing recipe calls for 4 cups of cream of chicken soup. If I use canned cr of chicken, do I use 4 cans or how would that be measured?
Sandra, use 2 cans of soup if using canned cream of chicken soup. Do not dilute.
Does this print option work?
Yes, the print option for the recipe does work, Linda.
My husband loves cornbread, i am not from the south, neither is he, so i have tried many recipes over the years and i mean years but none were winners. i tried your cornbread recipe this past weekend. My husband took 1 bite and said, “This is it” and my daughter said, “Don’t lose this recipe.” i should have taken a pic because this cornbread came out beautiful. When i poured the batter into the hot cast iron pan the butter (didn’t have shortening) was browned and it oozed back up the sides so i knew there would be a glorious crust and there was. The recipe is simple and straight forward, the cornbread was not dense and because there is no fanfare to this recipe the corn flavor came through. Thank you so much.
Thank you, Danielle. I’m so glad you and your family loved this cornbread recipe. It has been a family favorite for years.
This looks like the cornbread dressing my mom used to make. Do you know how many cups of cornbread crumbs you use in your recipe?
I’m sorry but I haven’t measured the number of cups, Donna. I just use this entire recipe of cornbread in the dressing.
What size skillet do you use ?
I use a 12-inch skillet for this cornbread, Jeff.
I cant seem to find self rising cornmeal here in the PNW , Is there any suggestions for a great Buttermilk cornbread recipe with plain yellow cornmeal ? I was able to find self rising flour.
Sheryl, to make one cup of self-rising cornmeal, mix 3/4 cup + 3 tablespoons of your plain cornmeal with 1 tablespoon baking powder and 1/2 teaspoon salt. I hope this helps.
Hi Robyn,
I’m excited to try your dressing recipe this year! I too was not able to find self rising cornmeal. I found a homemade recipe for it, but theirs included some all purpose flour, where yours did not.
Do you use 3/4 cup of cornmeal or water?
Dalonna, I was telling Sheryl how to make self-rising cornmeal. You would use 3/4 cup plus 3 tablespoons of cornmeal plus the baking powder and salt just to make 1 cup of self-rising cornmeal. You would then make your cornbread according to the recipe
Hi Robyn! Thank you for the recipe. I will be trying it my first time for Thanksgiving. I’m not sure if this question was answered but, how many slices of bread should be used if you dont have biscuits on hand?
I use about 3 slices of bread, Kesia, for the Southern Cornbread Dressing if I don’t have biscuits.
What if I don’t have an iron skillet??
I use a 12-inch iron skillet for my cornbread, Stacy, but you can use whatever pan you have that is close to that size. You can also bake it in two smaller pans if that is what you have.
Great recipe