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 8×8 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 1/2 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)
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs Beaten.
- 1 1/2 cups buttermilk See notes for substitution.
- 1/4 cup unsalted butter (1/2 stick) 1/2 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, 1/4 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 1/2 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 8×8 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 (displayed with net carbs)
Paulette
Friday 22nd of November 2024
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
Friday 29th of November 2024
You're welcome! I'm glad you enjoyed it.
Carla
Thursday 12th of September 2024
My husband said this was the best cornbread that he has had in years! Thanks so much!
staysnatched
Friday 13th of September 2024
Yay! I'm so glad to hear it.
Meredith
Wednesday 29th of November 2023
Hi. I only have a 12 inch skillet. Will that work? Thank you.
staysnatched
Wednesday 29th of November 2023
Yes. It will impact the height and thickness of the cornbread.
Felicia
Sunday 26th of November 2023
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.
Jenah
Saturday 26th of October 2024
@Felicia, May i ask how much honey you decided to use?
staysnatched
Tuesday 28th of November 2023
So glad to hear it's a go-to.
Priscilla
Tuesday 21st of November 2023
A good recipe