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Southern Cornbread Recipe. Golden-brown Southern cornbread baked in a cast iron skillet on a wooden table.

Southern Cornbread Recipe

Southern cornbread is more than just a side dish—it’s a tradition. With its golden crust and tender crumb, it’s a comforting staple in Southern kitchens. Whether served with chili, collard greens, or just a pat of butter, Southern cornbread is as versatile as it is delicious.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 200 kcal

Equipment

  • Cast-Iron Skillet (10-inch)
  • 2 Mixing bowls
  • Whisk
  • Wooden Spoon or Spatula
  • Basting Brush

Ingredients
  

  • 1 ½ cups stone-ground cornmeal (yellow or white)
  • ½ cup all-purpose flour (optional, for structure)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • 2 eggs
  • ¼ cup unsalted butter (melted)
  • 1 tablespoon vegetable oil (for the skillet)

Instructions
 

  • Preheat the Skillet
    Place a cast-iron skillet in the oven and preheat to 425°F (220°C).After 10 minutes, carefully remove the skillet, add 1 tablespoon of vegetable oil, and return it to the oven.
  • Mix Dry Ingredients
    In a large bowl, whisk together the cornmeal, flour (if using), baking powder, baking soda, and salt.
  • Combine Wet Ingredients
    In another bowl, beat the eggs and mix in the buttermilk.Slowly add the melted butter, stirring continuously.
  • Mix the Batter
    Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.(Do not overmix—this keeps the cornbread tender.)
  • Pour into the Hot Skillet
    Carefully remove the skillet from the oven and pour in the batter. You should hear a sizzle—this ensures a crispy crust.
  • Bake the Cornbread
    Place the skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown.Insert a toothpick into the center—if it comes out clean, the cornbread is ready.
  • Cool and Serve
    Let the cornbread cool for 5 minutes before slicing.Serve warm with butter, honey, or your favorite Southern dish.

Notes

  • For Gluten-Free Cornbread: Use certified gluten-free cornmeal and omit flour.
  • For Vegan Cornbread: Substitute buttermilk with almond or soy milk + 1 tablespoon vinegar, and use flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
  • For a Crispier Crust: Always preheat your skillet and use a bit of oil before adding the batter.