Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned, soul food staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins!
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This post was originally published in 2019. It has since been updated.
What Type of Cornmeal to Use
You will need yellow cornmeal along with all-purpose flour, baking powder, and salt.
Self-Rising Cornmeal Mix
You can also use self-rising cornmeal which replaces the need for cornmeal, flour, and baking powder because it's already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). You can purchase it here, it's available here on Amazon. If you go this route you will need 2 cups for this recipe.
How to Make Southern Style Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add melted butter to a cast iron skillet.
- Combine dry ingredients in a large mixing bowl.
- Add in eggs, buttermilk, and melted butter. Stir.
- Pour the mixture into the pan.
- Bake.
Baking Temperature
The cornbread should be baked in the oven on 400 degrees.
Do You Have to Use a Cast Iron Skillet?
My firm opinion is yes if you want the best tasting cornbread, especially one with a crispy crust. A cast iron will also cook the cornbread more evenly. But you can still use this recipe without a cast iron. You can use an 8x8 baking dish/cake pan.
The cornbread will taste much better using a cast iron skillet and it is traditionally prepared using one.
Do You Have to Use Baking Powder?
Yes, unless you use self-rising cornmeal mix. Baking powder is needed in order for the cornbread to rise.
How to Get Cornbread With Crispy Edges and Crust
To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet. This recipe will produce cornbread that has a crispy crust and somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.
Do You Add Sugar? Is it Sweet Cornbread
Typically, Southerners don't sweeten classic cornbread, but you can if you wish. Using ½ cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
Why Does My Cornbread Crumble?
Southern cornbread is meant to crumble some, period. However, you should be able to slice it and remove pieces from the pan. It should crumble, but it shouldn't be crumbly. It will begin to crumble as you are eating it.
Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
Why is this Dish Popular in the South?
Cornbread is so popular because it pairs wonderfully with southern food staples like these.
Side Dishes to Pair With
Southern Collard Greens
Southern Mustard Greens
Collard Greens
Southern Green Beans
Classic Butter Beans Recipe
Southern Coleslaw Recipe
Southern Baked Beans
Southern Potato Salad
Easy Spaghetti Salad
Southern Green Beans
Main Dishes to Pair With
Louisiana Gumbo
Smothered Turkey Wings
Tamale Pie
Red Beans and Rice
Click here for a complete list of Southern Soul Food Recipes.
Recipe Tips
- You can use vegetable oil instead of butter if you wish.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
- I store leftover cornbread in the refrigerator for up to a week.
- To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months. Thaw on the counter at room temperature for a few hours.
I also love to make this recipe using a cast-iron wedge pan. I have always been terrible at cutting and slicing into baked goods. I think I get nervous and the ability to cut even slices of cake or even country cornbread has always been intimidating.
Using this wedge pan has worked wonders! I generally coat it will oil and butter and nothing sticks! It's a lifesaver and will definitely produce pretty cornbread if you are serving it for guests for Thanksgiving or any holiday.
More Cornbread Recipes
Honey Cornbread
Air Fryer Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Maple Butter
Homemade Blueberry Cornbread
Cornbread Muffins
Pumpkin Cornbread
Seafood Dressing Recipe
Sweet Potato Cornbread
Cornbread Casserole
Get a full listing of Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes here.
Classic Southern Cornbread (Easy and Homemade)
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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 See notes for substitution.
- ¼ cup unsalted butter (½ stick) ½ stick, melted, measured solid.
- 2 tablespoons unsalted butter Used to grease the skillet/pan.
Instructions
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
- Next add in the eggs, ¼ cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
- I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
- A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.
Video
Notes
- To make the Cajun Cheddar version of this recipe add 1-2 teaspoons of Cajun seasoning (I use 2 because I like a big kick), 2 cups grated cheddar cheese, and 1-2 cups of honey, to balance out the spice (no other sweeteners necessary). No other baking changes or cook time changes are needed.
- To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet.
- This recipe will produce cornbread that has a crispy crust and somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.
- The use of sugar or sweetener is optional in this recipe. Using ½ cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
- You can use vegetable oil instead of butter if you wish.
- If you are not using a cast iron skillet, simply grease an 8x8 pan using the melted butter and add the batter.
- Self-rising cornmeal can be used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). You will need 2 cups to replace the corn meal, flour, and baking powder used. I recommend you purchase your own, it's available here on Amazon. You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
- I store leftover cornbread in the refrigerator for up to a week.
- To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months.
- The nutrition facts below are calculated using an organic, zero-calorie monkfruit sweetener, as linked in the ingredients above
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Keila says
The amount of detail in this recipe is superb ! Thank you, my kitchen smells like buttery heaven.
staysnatched says
You're welcome! I hope you enjoy the recipe!
Jessica says
Do you use yellow or white corn meal?
staysnatched says
You use mix. It's linked for you in the ingredients.
Anonymous says
@Jessica,
Coby says
This cornbread is delicious! It’s the perfect amount of sweet and savory and buttery!
staysnatched says
Yay! So glad you enjoyed it!
Mireille Mckenna says
So. Dang. Good. I tried a different cornbread recipe and was so disappointed but this recipe is PERFECT. I added 1/2 cup of corn because I love having some kernels in my cornbread. This will definitely be regular recipe, especially this winter when it's chili season!
staysnatched says
So glad it met your liking!
Kayla says
So good!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Alex says
My days of the Jiffy boxed cornbread are OVER!!! I cannot believe how easy and delicious this turned out. I made it in a cast iron skillet and it turned out perfectly- from the texture to the little touch of sweetness. Also major thank you to Brandi for putting instructions on how to make your own self rising cornmeal since my grocery store didn’t carry it. You will not regret this recipe!
staysnatched says
I'm glad you found the instructions helpful!
Leah says
YUM! I love how hearty yet light, sweet, and savory this cornbread is! Sooooo delicious and the perfect side for so many dinners. Will definitely be adding this to our regular rotation (:
staysnatched says
Wonderful! That's so good to hear!
RieLogo says
You say that this is enough batter for 2 batches if you use the cast iron skillet what if you use an 8x8 pan instead of the cast iron. Does this recipe make 2 8x8 pans or just the 1?
staysnatched says
I've never used an 8x8 pan. You can compare the dimensions and size to that of a 10.5 inch cast iron skillet. It will likely make 1 with some batter leftover. Follow the instructions noted on how high to fill the pan.
Linda says
Amazing! Goodbye Jiffy!
staysnatched says
Yes! No more boxed cornbread.
Anna says
I made this cornbread as part of Brandi’s dressing recipe (go make that ASAP.) I obviously had to try a bite before crumbling it up and DEAR LORD I want to make this cornbread every day for the rest of my life. So good. So easy. 10/10.
staysnatched says
Thank you for 10/10! I'm glad you enjoyed it.
Veronica C. says
This cornbread recipe will be on repeat in our house! The texture and flavor was absolutely perfect. I dont have a skillet (yet) so improvised with an 8x8 glass pan and it still came out great!
staysnatched says
I'm glad it worked out for you!
Felicia says
Why have I been using the box all these years! This was delicious. I literally took it out the oven 45 minutes ago. My 3 year old daughter helped me mix the batter and was ready to eat it as soon as we took it out. Now I have to make a second batch for tonight. But it’s so easy to whip up I’m not worried at all. Thank you!
staysnatched says
haha! You will never go back to a box again.
Jenn says
Yum! I made this cornbread to go with some chili on a snow day, and it was better than I imagined cornbread could be. My very picky 4-year-old also enjoyed it (I told him it was cake 😆). I made mine in a regular cast iron skillet and heated it up first for the delicious crispy edges. I can only imagine how good this is with the wedge pan and more crispy edges! This will definitely be my go to recipe!
staysnatched says
I love when I can impress a picky eater!
Sarah Betnar says
10/10 I made this cornbread for the first time for a potluck (risky, I know) but she never lets me down! It was a hit!
staysnatched says
So glad it worked out!
Alexa says
My go-to cornbread recipe! So quick to make and SO delicious. Highly recommend!
staysnatched says
I'm so glad you enjoy it!
Sandra wiseman says
My mother-in-law you Self rising cornmeal One egg milk little bit of sugar little bit of salt and Heated bacon grease in her skillet got it hot then poured it in her mixture immediately pouring it back into the pan how does that sound can I use bacon grease it sure is good that way and more moist what do you think
staysnatched says
It doesn't need it, but if you want you can test it out.
Adrienne says
So quick and easy to make! It went perfectly with the pulled pork we had for dinner! Thank you!
staysnatched says
That's a great combination!
Rachel says
This turned out perfect! I didn’t have the cornmeal mix, but I know I can always count on Brandi to provide all the potential adjustments and it will still be amazing.
staysnatched says
That's so good to hear!
Jo Kiser says
Every one of your recipes I've tried have been totally awesome! So, so glad I found your site...signed up immediately! You rock!!
staysnatched says
Thank you! I'm glad you enjoyed it.
Lindsay says
This recipe was so easy and delicious. It went great with black eyed peas for New Years. First time making cornbread without using a mix. I will never go back to the blue box!
staysnatched says
So glad to hear it!
Melissa says
My first time making cornbread. Delicious! Thanks for the detailed recipe.
staysnatched says
You’re welcome!
Regina says
Love how easy and detailed this recipe is. Brandi also hits!!!
staysnatched says
So glad to hear it!
Priscilla says
A good recipe
Felicia says
This is my go-to recipe. I have it memorized I make it so much. This time I made the Cajun cheddar version after seeing Brandi’s post. when I tell you it was so good! I did about 1.5 teaspoons of Cajun seasoning. Next time I will do 2. The honey definitely added the right amount of sweetness to balance it out.
staysnatched says
So glad to hear it's a go-to.
Jenah says
@Felicia,
May i ask how much honey you decided to use?
Meredith says
Hi. I only have a 12 inch skillet. Will that work? Thank you.
staysnatched says
Yes. It will impact the height and thickness of the cornbread.
Carla says
My husband said this was the best cornbread that he has had in years! Thanks so much!
staysnatched says
Yay! I'm so glad to hear it.
Paulette says
Finally a cornbread with the right crumb! I made it from scratch with medium grind organic cornmeal. Added 1 cup extra sharp cheddar. Will add 2 cups next time, like you recommend! I'm going to freeze it so I hope it works in six days for Thanksgiving. Thank you Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.