If you grew up in the South like I did, cornbread is more than a side dish—it’s a family tradition. This recipe is the same simple, old‑fashioned cornbread my great‑grandmother made in her Louisiana kitchen, made from scratch with no boxed mix. Over the years I’ve fine‑tuned the proportions and technique so the crumb stays tender, the center is fluffy, and the edges bake up crisp and golden. It pairs perfectly with greens, beans, gumbo, or served warm with butter and honey.
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This post was originally published in 2019 and has been updated.
You will also love my Cornbread Salad Recipe.
Southern Style Cornbread Ingredients
- 2 cups yellow cornmeal: Traditional yellow cornmeal gives the bread its golden color and slightly gritty, comforting texture. I use medium or coarse stone‑ground when possible.
- 6 tablespoons all‑purpose flour: A small amount of flour helps the cornbread hold together while keeping it tender, not cakey.
- 3 teaspoons baking powder: Adds lift for a light, fluffy center.
- 1 teaspoon salt: Balances and enhances the flavors.
- 2 large eggs: Provide structure and richness; beat them before adding.
- 1 ½ cups buttermilk: The key to tender cornbread; it adds a subtle tang and soft crumb. See notes for substitutes.
- ¼ cup unsalted butter (melted): Stirred into the batter for flavor and moisture.
- 2 tablespoons unsalted butter (for greasing): Used to generously grease the skillet so you get those crisp, golden edges.
How to Make Southern Cornbread
For best results, follow these steps and see the recipe card below for exact measurements and timing.
- Preheat & heat the skillet: Preheat oven to 400°F (200°C). Generously butter a 9–10″ cast‑iron skillet and place it in the oven to get hot while you prepare the batter.
- Combine dry ingredients: In a large bowl, whisk the cornmeal, flour, baking powder, and salt until evenly mixed.
- Add wet ingredients: Make a well in the dry mix and add the beaten eggs, melted butter, and buttermilk. Stir gently until just combined—do not overmix; a slightly coarse batter is fine.
- Cook in hot skillet: Carefully remove the heated skillet, add 2 tablespoons of butter to melt and coat the pan (including the edges). Pour the batter into the skillet; it should sizzle when it hits the hot surface.
- Bake until golden: Smooth the top and bake at 400°F for about 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Rest & serve: Allow the cornbread to cool in the skillet for at least 10–20 minutes before slicing. Serve warm with butter, honey, or alongside your favorite savory dishes.
Best Southern Cornbread Recipe
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all‑purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups buttermilk
- ¼ cup unsalted butter (½ stick), melted
- 2 tablespoons unsalted butter, for greasing skillet
Instructions
- Preheat oven to 400°F (200°C).
- Whisk cornmeal, flour, baking powder, and salt in a mixing bowl.
- Add beaten eggs, melted butter, and buttermilk. Stir until just combined—do not overmix.
- Heat a 10″ cast‑iron skillet over medium heat. Add 2 tablespoons butter and grease the skillet and edges.
- Pour batter into the hot skillet (it should sizzle). Transfer to the oven and bake 20–25 minutes until golden and a toothpick comes out clean.
- Cool for at least 10–20 minutes before slicing. Flip the skillet if desired to remove the cornbread for clean wedges.
Notes
- For a savory Cajun cheddar version, stir in 1–2 teaspoons Cajun seasoning, 2 cups grated cheddar, and 1–2 cups honey to balance spice; no other changes needed.
- To achieve a crisp crust, pour the batter into a piping hot, buttered skillet so the edges start to brown immediately.
- Southern cornbread is traditionally slightly crumbly—this is normal and makes it ideal for scooping up greens, beans, and stews.
- Sugar is optional. Add ½ cup for a hint of sweetness or up to 1 cup for a much sweeter loaf.
- Vegetable oil can replace butter if preferred. An 8×8 pan works if you don’t have cast iron—grease well.
- You can substitute self‑rising cornmeal (use 2 cups) or make your own mix by combining cornmeal, flour, baking powder, and salt as listed.
- Make a buttermilk substitute with milk and vinegar or lemon if you don’t have buttermilk on hand.
- Cornbread is best fresh but can be made up to 8 hours ahead. Store at room temperature up to 2 days or in the fridge up to 5 days. Freeze wrapped for 2–3 months.
Nutrition
Nutrition data are estimates and may vary depending on ingredients and portion sizes.
Cornbread Expert Pro Tips
- Use stone‑ground cornmeal (medium or coarse) for the best texture.
- Let the batter sit 5–10 minutes while the skillet heats to hydrate the cornmeal slightly.
- Always pour batter into a very hot, greased skillet to form a crisp edge.
- Don’t overmix the batter—stir just until combined to avoid a dry, crumbly loaf.
- Allow the cornbread to rest before slicing so it sets and slices cleanly.
How to Get Cornbread With Crispy Edges and Crust
For a pronounced crust, add the batter to a piping hot, buttered cast‑iron skillet. The contrast between a crisp exterior and a tender, slightly crumbly interior is characteristic of Southern cornbread and makes it ideal for pairing with stews, greens, and beans.
How to Store Southern Cornbread
Store at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap slices or the whole loaf tightly in plastic wrap and foil; freeze up to 3 months and thaw overnight in the fridge.
How to Reheat
Warm slices in a 300°F oven for 10–15 minutes. Brush with melted butter before serving for extra flavor. Microwaving works for a quick reheat but won’t restore a crisp crust.
Frequently Asked Questions
Bake at 400°F (200°C).
A cast iron skillet produces the best, crispiest crust and even baking, but an 8×8 pan will work if you don’t have cast iron.
Yes, unless you use self‑rising cornmeal. Baking powder helps the cornbread rise and stay light.
Traditional Southern cornbread is not sweet, but you can add ½ cup sugar for a touch of sweetness or up to 1 cup for a sweeter loaf.
Southern cornbread is naturally a bit crumbly. Avoid overmixing and be sure to include enough buttermilk and fat so the cornbread holds together when sliced.
Meals that Go with Cornbread
Cornbread pairs beautifully with Southern sides like collard greens, mustard greens, green beans, butter beans, potato salad, and baked beans. It’s also perfect alongside mains like Cajun seafood gumbo, smothered turkey wings, and red beans and rice.
More Cornbread Recipes
If you enjoy this recipe, try other variations like Sweet Honey Cornbread, Hot Water Cornbread, Air Fryer Cornbread, Keto Low Carb Cornbread, Cornbread Dressing, Blueberry Cornbread, Cornbread Muffins, and Sweet Potato Cornbread.
