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Southern cornbread recipe in a cast iron skillet
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5 from 1 vote

Southern Cornbread Recipe

A classic old-fashioned Southern cornbread recipe -- just like Grandma made it!
Course bread, Side Dish
Cuisine American, Southern
Keyword cast iron skillet cornbread, Skillet Cornbread, southern cornbread, southern cornbread recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 272kcal
Author Blair Lonergan


  • 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
  • ¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
  • 2 tablespoons vegetable oil or bacon grease, for coating the skillet


  • Heat an 8-inch, 9-inch, or 10-inch cast iron skillet in the oven while you preheat the oven to 450°F. If you don't have a cast iron skillet, you can use an 8-inch or 9-inch rectangular 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.
    Whisking dry ingredients for southern cornbread in a bowl
  • 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 15 minutes.
    Overhead shot of a cast iron skillet full of cornbread



  • Make sure that you're using self-rising cornmeal mix -- not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
  • An 8-inch or 9-inch cast iron skillet yields thicker cornbread; however, a 10-inch cast iron skillet also works fine.
  • Use full-fat buttermilk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
  • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
  • Don’t over-mix the batter or it will become too dense, and you'll end up with dry cornbread.
  • To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don't cook for too long, or it can dry out.


Serving: 1slice | Calories: 272kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 669mg | Potassium: 166mg | Fiber: 3g | Sugar: 2g | Vitamin A: 433IU | Calcium: 187mg | Iron: 2mg