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’ve made this cornbread for several years now and it’s always a hit! Originally found this recipe when looking for a cornbread dressing recipe. So happy I stumbled upon it and have been able to use it for my family! Always delicious!
Thanks, Maddie, for letting me know that you have been making this cornbread for years.
This is my grandmother’s exact recipe except for the water. I know this is a recipe that was passed down to you. But do you happen to know what the purpose of the water is?
Sherry, I don’t know why she added the water instead of just using milk unless it was to use less milk. It is just the way she made it and I just follow her recipe.
For the best added flavor (and a really Southern, or at least a Texan) thing to do is rather than butter or shortening when you prep your skillet, is to use bacon grease. I always put the bacon grease in the skillet and put the skillet in the oven right when I turn the oven on and take it out when the oven has pre-heated. That way, when I pour the batter in the skillet you hear it sizzle and when it’s finished baking you have this AMAZING crunchy bottom cornbread with an incredible flavor!
Approximately how much broth do you use on the full recipe?
I use 6 cups broth or chicken stock for the full recipe of the Cornbread Dressing, Carla. I hope you enjoy.
how many eggs and hiw much water and buttermilk
The amount of each of the ingredients are listed in the recipe card at the end of the post, Teresa, as well as the instructions to make the cornbread. Hope you enjoy.
For a really crispy treat, make half the recipe and bake short of 20 minutes. Even those who declare cornbread is not one of their favorites will like this, especially with a slice of butter.
Do you still use the 12 inch cast iron ??
Channing, if you are making half the recipe, you won’t need a skillet as large as 12-inches or you would have thin cornbread. You could use a smaller one – 8 to 10 inches.
The self-rising cornmeal at my store is a mix of cornmeal and wheat flour plus leavening. Is that what you use?