Southern Cornbread is light, a little bit crumbly, and baked in a hot cast iron skillet so you get those crispy, buttery edges everyone fights over. It’s simple, savory, and so much better than any box mix.

I absolutely LOVE cornbread.  I have my Classic Cornbread recipe but it’s a sweeter, more cake-like version. Every time I share the video for it on Facebook, I get told it isn’t really cornbread, it’s cake, and I’m doing it all wrong! Everyone I serve it to loves it, but I figured it was only fair to share a true Southern-style version too. This one keeps the sugar to just a tablespoon, so it’s savory, tender, and perfect next to a big bowl of chili.

 

I may have grown up in the Midwest and now live in Colorado, but I have family who lived for many years in Mississippi and Arkansas, and a sister-in-law who has been in Florida for almost 30 years. So I’ve had plenty of guidance on what Southern cornbread should be. In the South, cornbread is a staple that goes back to before the Civil War, when it was one of the cheapest things you could make. It was baked into loaves, fried into little cakes, and passed down in families who all swear their way is the only way. This is mine, and it’s become a regular at our house.

Ingredient Notes

• Cornmeal: I use yellow cornmeal, but white cornmeal works great too and is the more traditional choice in a lot of Southern kitchens.
• All-purpose flour: Just 1/2 cup helps hold the cornbread together so it isn’t overly crumbly.
• Baking powder: Gives the cornbread its lift. Make sure yours is fresh.
• Sugar: Only 1 tablespoon. It isn’t there to make the cornbread sweet. It helps the edges get crispy and golden and gives the cornbread a better texture, so don’t skip it.
• Eggs: Add structure and richness.
• Buttermilk: The key to a tender, moist cornbread with a little tang. No buttermilk? See the FAQ below, or make my [Homemade Buttermilk].
• Butter or bacon grease: Some of the butter goes in the skillet, and the rest is melted into the batter. Swap bacon grease in for the skillet butter for even more flavor.

What to Serve Southern Cornbread With

• Crock Pot Chili
• Enchilada Chili
• Southwestern Corn Chowder
• Instant Pot Pulled Pork

How to Make Southern Cornbread

1. Preheat the pan. Preheat the oven to 375°F. Place 1 tablespoon of butter (or bacon grease) in a 9-inch cast iron skillet or an 8-inch square baking dish and put it in the oven to heat for 10 minutes.
2. Mix the dry ingredients. While the pan heats, whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl. Set aside.
3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, buttermilk, and 4 tablespoons of melted and cooled butter until smooth.
4. Combine. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine.
5. Bake. Carefully pull the hot pan out of the oven and pour in the batter. You should hear it sizzle. Bake for 18 to 20 minutes, until a tester inserted in the center comes out clean.
6. Cool and slice. Let the cornbread cool for 5 minutes before slicing and serving.

I love my cornbread served warm with plenty of butter slathered on top. My husband, on the other hand, likes his drizzled with honey. However you like it is the right way! Crumble it into your chili, top it with pulled pork, or just eat it straight out of the skillet.

Recipe Tips

• Don’t skip preheating the pan. Batter hitting a hot, buttered skillet is what creates the crispy crust and edges.
• Let the melted butter cool. If it’s too hot when you add it to the eggs and buttermilk, it can start to cook the eggs.
• Don’t overmix. Stir just until the dry ingredients are moistened. Overmixing leads to dense, tough cornbread.
• Use oven mitts. That skillet is extremely hot, so pour the batter in carefully.
• Watch the bake time. Overbaked cornbread dries out quickly. Start checking at 18 minutes.

Recipe Variations

• Bacon grease: Use bacon grease in place of the butter in the skillet for a smoky, savory crust.
• White cornmeal: Swap in white cornmeal for the yellow for a more traditional Southern cornbread with a slightly milder flavor.
• Jalapeño cheddar: Fold in shredded cheddar cheese and diced jalapeños right before pouring the batter into the pan.
• Cornbread muffins: Divide the batter into a greased muffin tin and bake for about 15 minutes, until a tester comes out clean.
• Baking dish: No cast iron? An 8-inch square baking dish works too. Heat it with the butter the same way.
• Double it: Double the recipe and bake it in a 9×13-inch pan or a larger skillet.
• Cornbread dressing: This cornbread is perfect for making cornbread dressing. Bake it a day or two ahead so it has time to dry out a bit.

Storage & Freezing

Room temperature: Cover or wrap leftovers tightly and store at room temperature for 3 to 4 days.

Freezer: Cornbread freezes really well. Let it cool completely, wrap individual pieces in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature or warm straight from frozen.

Reheating: Warm slices in the microwave for 15 to 20 seconds or in a 350°F oven for a few minutes, then add a pat of butter.