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
What size cast iron skillet do you use for the cornbread? Can I use another type of pan? … I have been looking for a recipe that doesn’t use sugar – finally… thank you! I love it crumbled in milk too… I grew up eating the leftovers with my dad after supper, so it reminds me of him.
Catherine, I use a 12-inch cast iron skillet for my cornbread. You could use another type pan if you don’t have a cast iron one. I just prefer my cast iron. Cornbread crumbled in milk was always so good, especially if eating it with your dad.
Hi
What size skillet for this recipe? And is it black cast iron? I have a 12 inch cast iron.
Thank you.
I am looking forward to this particular recipe
I use a 12-inch black iron skillet to make this cornbread, Laurette. Hope you enjoy!
Excellent! Used for my southern dressing recipe! I also cut a side piece from it to have for me to eat with buttermilk in honor of my beautiful southern grandparents! I felt like they were with me saying: yes, yes, that’s it baby…thank you, for honoring our great memories surrounding our love of family and food! Bless you!
I love that this cornbread brought back great memories, Pammela.
I live in a rural area of the Pacific Northwest and can’t find “self-rising cornmeal,” so I added baking powder and salt. The final result was Ab-Fab! I’m saving this recipe as my go-to from now on. Thank you sharing these southern staples.
Dori, I’m glad you were able to make your own cornmeal and then make your cornbread. So happy you loved the recipe.
The cornbread and the dressing are amazing! This will be the third year in a row making the dressing for Thanksgiving this way. I have turned my northern relatives away from Jiffy…lol!
I’m so glad you love both the cornbread and the dressing, Guy, and glad your northern relatives do, too!
On the dressing recipe….. Do I use Cornbread AND the 3 biscuits and bread?
You would use the cornbread and the biscuits or the cornbread and the bread slices, Dory. Hope you enjoy!
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!!!
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.
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!
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.
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.
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!!
Pamela, I’m so glad you loved the dressing.