This Southern cornbread recipe is just like Grandma used to make: crisp on the edges, tender in the middle, and baked in a hot cast iron skillet. A true staple made with just 5 simple ingredients!
With rich, buttery flavor and no sugar, it’s the perfect side for fried chicken, fried shrimp, greens, or a bowl of beans. For even more inspiration, check out our collection of Southern recipes!
Table of Contents
Nothing quite says “comfort” like a skillet of warm cornbread, only made better with a drizzle of honey or a slathering of extra butter and apple butter. It’s perfect for soaking up chili, gravy, or anything else that might be lingering on your plate…
Before You Get Started
- Use self-rising cornmeal mix, not plain cornmeal. The mix already includes flour, salt, and leavening agents, so you don’t need to add anything else.
- Heat your skillet first. A sizzling hot skillet creates that signature crispy crust.
- Don’t overmix. Stir the batter just until combined so your cornbread stays tender.
- Use real buttermilk for flavor. It gives the cornbread a tangy, classic Southern taste, but you can use regular milk in a pinch.
How to Make Southern Cornbread
Step 1: Preheat Your Skillet
Place an 8-inch cast iron skillet in the oven and preheat to 425°F. A blazing-hot skillet gives the cornbread those crisp edges that everyone loves. If you don’t have cast iron, an 8- or 9-inch baking pan or metal cake pan will work, though the crust won’t get quite as golden.
** Tip: You should hear a sizzle when you pour in the batter; that means your skillet is hot enough.
Step 2: Mix the Batter
In a large bowl, whisk together self-rising cornmeal mix, eggs, buttermilk, and melted butter. Stir just until everything is combined. The batter will be a little lumpy, and that’s totally fine.
** Tip: If you prefer a sweeter cornbread, add up to ¼ cup of sugar to the batter before baking.
Step 3: Grease the Skillet and Pour the Batter
Carefully remove the hot skillet from the oven. Add about 1-2 tablespoons of vegetable oil, bacon grease, or butter, swirling it to coat the bottom and sides. Pour the cornbread batter into the skillet and spread it evenly.
** Tip: I use a pastry brush to make sure that the grease or oil gets up the sides of the skillet.
Step 4: Bake Until Golden
Bake the cornbread for about 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool for about 5 minutes before slicing into wedges.
Variations
- Add a touch of sweetness: Stir in 2-4 tablespoons of sugar or a drizzle of honey.
- Cheesy cornbread: Mix in shredded cheddar, diced jalapeños, or chopped scallions.
- Heartier version: Fold in cooked bacon, corn kernels, or green chiles.
- Mini cornbread muffins: Spoon the batter into a greased mini muffin tin and bake for 12-15 minutes.
- Dairy-free option: Use plant-based milk and oil instead of butter.
Storage, Freezing & Reheating
- Room Temperature: Keep homemade cornbread in an airtight container or wrap tightly; stays fresh up to 2 days.
- Refrigerate: Store up to 1 week for longer freshness.
- Freeze: Wrap tightly and freeze for up to 3 months; thaw at room temperature or in the fridge.
- Reheat: Warm in a 325°F oven for about 10 minutes, or microwave slices for 20-30 seconds until heated through.
** Tip: Brush the top with melted butter or sprinkle a few drops of water before reheating to restore moisture.
This was the best Homemade southern cornbread recipe I’ve found so far!! I’ve tried others for years , especially when I run out of those packets. My husband has to have cornbread. I love how the recipes for buttermilk & self rising cornmeal mix is included. All in my cabinet already, fast, easy & just tastes amazing!!!…It’s now a family recipe forever!
– Tina H.
Serving Suggestions
- Spread with butter and drizzle with honey or sorghum.
- Pair it with fried cabbage
- Serve alongside slow cooker chili, white turkey chili, cowboy chili, fried catfish, Dutch oven pot roast, or oven-fried pork chops.
- Use leftovers to make cornbread dressing, cornbread croutons, or crumble it into a bowl of Crock Pot vegetable soup or senate bean soup.
Frequently Asked Questions
Why did my cornbread turn out dense?
You may have overmixed the batter or not preheated your skillet long enough. Lightly stirring and using a hot pan will keep it tender.
Can I make this Southern cornbread recipe without buttermilk?
Yes! Stir 1 tablespoon of white vinegar or lemon juice into 1 ½ cups of regular milk and let it sit for 5 minutes before using.
Why is my cornbread gummy in the center?
It may be underbaked. Make sure your oven is fully preheated and bake until a toothpick inserted in the center comes out clean.
Should I use white or yellow cornmeal?
White cornmeal is more traditional in the South, while yellow cornmeal adds a deeper color and slightly sweeter flavor. Either works (just make sure it’s cornmeal mix — not plain cornmeal for this recipe)!
What’s the difference between Southern and Northern cornbread?
Southern cornbread is typically savory, made with buttermilk and little or no sugar, while Northern cornbread is more cake-like and sweet.
A Little Southern History
Cornbread has long been a staple in Southern kitchens. Every cook seems to have their own version: some use white cornmeal, others prefer yellow, and everyone swears by their favorite skillet. However you make it, a good Southern style cornbread recipe brings people together around the table, from Sunday suppers to family reunions.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Cornbread
Equipment
- 8-inch cast iron skillet (or sub with an 8-inch square or round baking pan)
Ingredients
- 2 cups white or yellow self-rising cornmeal mix (not plain cornmeal)
- 2 large eggs (or 1 extra-large egg)
- 1 ½ cups whole buttermilk, well shaken (or sub with regular milk)
- ¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
- 1-2 tablespoons vegetable oil, bacon grease, or additional butter, for coating the skillet
Instructions
- Heat an 8-inch cast iron skillet in the oven while you preheat the oven to 425°F. If you don't have a cast iron skillet, you can use an 8-inch or 9-inch baking pan.
- In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.
- Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this). Pour the batter into the greased skillet.
- Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 25 minutes.
Notes
Nutrition
Originally published in September, 2022, this post was updated in November, 2025.
This was the best Homemade southern cornbread recipe I’ve found so far!! I’ve tried others for years , especially when I run out of those packets. My husband has to have cornbread ❤️ I love how the recipes for buttermilk & self rising cornmeal mix is included. All in my cabinet already ,fast easy & just taste amazing!!! So glad I found this site. Thank you. It’s now a family recipe forever!❤️
Oh, yay! Thank you, Tina. It’s a staple in our house, so I’m glad that your family approves, too! 🙂
thanks
Just wanted to thank you for this FABULOUS Cornbread recipe! My mother was known for hers and she is no longer with us so it’s up to me now!! You have too helped me achieve making the best cornbread I can! She’d make us all come into the kitchen and lean over the cornbread to hear the crisp when she would cut in to that first piece! She loved it and we always did that for her…how glad I am that we did! Just a little something special I thought I’d share! God Bless You! Lee B… (Sissie)
That makes me so happy to hear! My kids laugh at my love of cornbread, so I can certainly relate to your mom. I’m glad that you can enjoy a slice in her honor!
My Texan husband has always insisted that genuine southern cornbread recipes have no sugar, are not sweet in any way and is very vocal about this! I was wondering when and why sugar was added if this is the case and is the ’sweet’ version still considered an accompaniment to savoury foods?
Hi, Jacqueline! Like many traditional recipes, the “correct” way to make it probably depends on who you ask! Your husband is right as far as I’m concerned, though — old-fashioned Southern cornbread should not be sweet at all.
Whether you sweeten it is truly a matter of personal preference. Even when sweet, it’s still typically served as an accompaniment for savory foods. Hope your husband approves of this version! 🙂
uty5ha
This was an easy and delicious cornbread. It was perfect for my cornbread dressing. I will be adding it to my favorite recipes list. It is not a sweet cornbread but the melted butter makes it very yummy!
Thank you, Rita! I bet the cornbread dressing was delicious!
I have been looking for a good cornbread recipe and am so happy with this one. It is delicious and so easy to make. I have saved the recipe and will definitively make it again and again. Thanks.
Thank you, Vicki! We’re so glad you found it and enjoy the recipe.