If you have Southern roots like me, you know cornbread isn’t just a side, it’s a staple. This is the kind of cornbread I watched my great-grandmother whip up from scratch in her kitchen in Louisiana, no boxed mix in sight. Over the years, I’ve tested every little trick to make sure the texture is just right and the flavor holds up whether you're pairing it with greens, beans, or a big pot of gumbo. I’m sharing this recipe because it’s one of those “taste of home” dishes that’s too good not to pass on.
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This post was originally published in 2019. It has since been updated.
You will also love my Cornbread Salad Recipe.
Table of Contents
Key Ingredients
- 2 cups yellow cornmeal: This is the heart of any true Southern cornbread. It gives the bread that classic golden color and signature gritty texture that’s not too cakey. I always go for yellow cornmeal. It’s what my family used growing up and it brings that deep, earthy flavor we know and love.
- 6 tablespoons all-purpose flour: A little flour helps balance out the texture so it’s still moist and holds together without being too dense. You don’t want it falling apart when you slice into it or try to soak up some greens.
- 3 teaspoons baking powder: This is what gives the cornbread a lift. It keeps it from being too flat and makes sure you get that fluffy center with those slightly crispy edges.
- 1 teaspoon salt: Adds flavor.
- 2 large eggs: Eggs help bind everything together and give the cornbread some richness. They also help with that golden top once it bakes up. Gotta have ’em.
- 1 ½ cups buttermilk: This right here is the secret to tender, flavorful cornbread. Buttermilk brings that little tang that balances the cornmeal and makes the texture just right, soft, but not soggy. If you’ve ever had dry cornbread, chances are it was missing this.
- ¼ cup unsalted butter: Melted into the batter, this adds flavor and moisture. Butter makes everything better, and in cornbread, it brings that rich, Southern warmth we’re after.
- 2 tablespoons unsalted butter Used to grease the skillet/pan: Don’t skip this step. Greasing the skillet with butter gives you those perfectly crispy, golden edges that you can only get from a hot, buttered pan. It also helps keep the cornbread from sticking, but really, it’s about that crust. That’s the best part!
How to Make Southern Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat & prep your skillet: Preheat your oven to 400°F. Generously butter a cast‑iron skillet (about 9–10″) and place it in the hot oven to heat while you prepare the batter.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
- Add wet ingredients: Make a well in the center and pour in the beaten eggs, melted butter, and buttermilk. Stir until just combined, don’t overmix. You want a moist but not smooth batter.
- Bake to golden perfection: Carefully remove the hot skillet from the oven. Pour in the batter (It should sizzle). Smoth the top then bake at 400 degrees for about 25 minutes or until the cornbread is golden and a toothpick inserted in the center comes out clean.
- Rest, slice & serve: Let the cornbread rest in the skillet for a few minutes before slicing into wedges. Serve warm with butter, honey, or your favorite savory sides.
Frequently Asked Questions
The cornbread should be baked in the oven on 400 degrees.
Store at room temperature for up to 2 days, or in the fridge for up to 5 days.
If you want classic, authentic cornbread then yes. It's definitely the move if you want one with a crispy crust, too. 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.
Yes, unless you use self-rising cornmeal mix. Baking powder is needed in order for the cornbread to rise.
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.
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.
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.
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Southern Cornbread Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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.
How to Reheat
To bring back that fresh-baked texture, warm it in the oven at 300 degrees for 10–15 minutes. You can brush it with a little melted butter for extra flavor and moisture. The microwave will also work.
Freezer Tips
Wrap slices or the whole pan in plastic wrap + foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Cornbread Expert Pro 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.
- Use stone-ground cornmeal. It gives the cornbread texture that’s hard to beat. Look for medium or coarse grind for that rustic bite.
- Let the batter rest (briefly): Letting it sit for 5–10 minutes while your skillet heats helps hydrate the cornmeal for better texture.
- Pour the batter into a hot, greased skillet. This starts the crust instantly and gives you that deep golden edge with a satisfying crunch.
- Don’t overbake. Bake just until the center is set and a toothpick comes out clean. Overbaking dries it out fast.
- Let it rest before slicing. Let it cool so it sets up and slices cleanly—plus the flavor deepens as it rests.
What to Serve with Cornbread
Cornbread pairs well with soul food side dishes like Southern Collard Greens, Southern Mustard Greens, Southern Green Beans, Classic Butter Beans Recipe, Southern Coleslaw Recipe, Southern Baked Beans, Southern Potato Salad, and Southern Green Beans.
These main dishes will slap every time: Cajun Seafood Gumbo, Smothered Turkey Wings, and Red Beans and Rice
Click here for a complete list of Southern Soul Food Recipes.
More Cornbread Recipes
You'll love my other cornbread recipes and variations like Air Fryer Cornbread, Keto Low Carb Cornbread, Southern Cornbread Dressing, Homemade Blueberry Cornbread, Soul Food Cornbread Muffins, Seafood Dressing Recipe, Sweet Potato Cornbread, and Cornbread Casserole.
Get a full listing of Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes here.
Watch me make this recipe here on Youtube.
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.
Mikael says
Made this today with the addition of roasted corn and spring onions in the batter. We don't really have traditional cornmeal in Sweden so I opted for medium ground polenta meal (which I guess is more or less the same thing?) which worked beautifully. Thank you for this recipe!
staysnatched says
You're very welcome!