This easy Southern Cornbread is quickly made using just a few simple baking staples, including buttermilk and cornmeal. It has perfectly crisped edges and a moist fluffy interior every time!
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Best Cornbread Recipe in a Cast Iron Skillet
The South is notorious for making skillet cornbread that isn’t sweet, so if you’re not a fan of sweetened cornbread, this classic cornbread recipe is for you! However, if you are a fan of sweetened cornbread, I’ve got a great sweet cornbread recipe for you too.
Made from scratch with simple ingredients, it’s ready to enjoy in just over 30 minutes. This old-fashioned cornbread recipe is crispy and golden on the outside and moist and fluffy on the inside.
Served straight from the cast-iron pan it’s baked in, it’s the perfect side dish for homemade soup, chili, or, one of my favorite classic southern meals growing up, fried chicken, black-eyed peas, and collard greens! Eat it plain, topped with butter or even give it a drizzle of honey!
Ingredients/shopping list
Below is a list of the ingredients you’ll need to gather to make this classic recipe. Scroll down to the full recipe card for amounts.
- Canola oil or Vegetable oil: The fat helps to keep the cornbread moist. Unlike butter, these oils don’t solidify at room temperature so they’ll always help to prevent it from drying out.
- Yellow cornmeal: Where all the corn flavor and yellow color come from!
- All-purpose flour: This will help to create the structure of the cornbread. When combined with the cornmeal it forms a bread-like (or cake-like) texture.
- Baking powder: This leavening agent gets you a soft fluffy interior.
- Baking soda: This one reacts nicely with the acid in the buttermilk, giving it a nice rise.
- Salt: To bring out the flavors, it’s a necessary addition since we’re using unsalted butter.
Unsalted butter: Adds a rich buttery flavor. - Buttermilk: Tangy, thick, and slightly sour milk adds even more richness and richness and an incredible depth of flavor from the slightly acidic tang.
- Large eggs: These help to bind the cornbread so it holds together and makes serving out slices a breeze.
Variations/ Substitutions
1. Although not traditional southern style cornbread, you can add a tablespoon or two of sugar if you’d like.
2. Use another type of cornmeal like white cornmeal instead if preferred. It will yield a lighter bread and a more mild flavor.
3. Swap the cornmeal for corn flour for a finer texture. Again, it’s not so classic in the South, but it still works.
4. For a little extra salt, use salted butter. Don’t skip the added salt either!
5. Replace the canola oil with bacon grease for a ton of extra flavor.
6. Like a spicy cornbread? Add some finely diced jalapeno to the batter.
How to Make this Homemade Cornbread
The next time you’re looking for a good cornbread recipe to use for the holidays, Sunday dinner, or any night of the week, this is the one to make!
Step 1: In a large bowl, mix the corn meal, flour, baking powder, baking soda, and salt.
Step 2: Add ¼ cup of oil to a 10-inch cast iron skillet and heat it on the stovetop over medium heat while you’re mixing the batter. You can also place it in the oven as it preheats. Just be careful when you remove it, it’s hot!
Step 3: In a large mixing bowl, whisk the buttermilk and eggs. Then whisk in the melted butter to combine.
Step 4: Pour the dry ingredients into the bowl with the wet ingredients and whisk until just barely combined. This means, do not over-mix!
Step 5: Carefully, pour the cornbread batter into the heated skillet and use a spatula to smooth it out evenly.
Step 6: Place the skillet in the oven and bake in a preheated 425° F oven for 20-24 minutes until golden brown on top. Insert a toothpick into the center of the cornbread. If it comes out clean, it’s ready.
Serve with a pat of butter on top if you’d like.
Tips
- If you don’t have a cast iron skillet, grease an 8×8 baking dish instead, but do not preheat it.
- Use a buttermilk substitute rather than stopping mid-recipe to run to the store. Fill a 1 cup measuring cup with 1 Tablespoon of either lemon juice or vinegar and fill the remaining cup with whole milk. Let it sit for about 5 minutes until it starts to curdle.
- Be sure to measure your flour and cornmeal properly. Using the right amount of both is the key to preventing dry, crumbly cornbread.
- To make a gluten-free southern-style cornbread, use a gluten-free 1:1 all-purpose flour for an easy switch.
- Don’t skip the preheat! If you’re using a cast-iron skillet, adding the batter to an already hot skillet coated with melted butter is the best way to achieve a crispy, golden-brown crust.
FAQ’s
Enjoy a slice or two for a couple of days at room temperature when stored in an airtight container. It’ll become stale quickly after that, so best enjoy it while you can.
Technically you can freeze in a freezer-safe container. Once thawed, the texture may change and be slightly crumbly. If you plan on using it as a crumble, perhaps in a cornbread stuffing or as part of another recipe, then by all means wrap it and freeze it.
Sure you can! As listed, this recipe will yield 6 muffins. If you need 12, you’ll need to double the recipe.
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Southern Cornbread Recipe
Ingredients
- ¼ cup canola oil or vegetable oil
- ¾ cup yellow corn meal
- ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons unsalted butter
- 1 cup buttermilk
- 2 large eggs
Instructions
- Preheat oven to 425° F
- In a medium bowl, add the corn meal, flour, baking powder, baking soda, and salt and toss to mix.¾ cup yellow corn meal, ¾ cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a small bowl or measuring cup, add the butter and melt in the microwave for 20-30 seconds.5 tablespoons unsalted butter
- In a cast iron skillet, add the ¼ cup oil and heat it on the stovetop over medium heat while mixing the batter. You can also place in the while the oven is preheating (just be very careful when removing as it will be very hot!)¼ cup canola oil
- In a separate large mixing bowl, add the buttermilk and eggs and whisk together.1 cup buttermilk, 2 large eggs
- Then add in the melted butter and whisk to combine,
- Add in the dry ingredients to the wet ingredients and whisk until just barely combined. Be careful not to over-mix.
- Then pour in cornbread batter into the heated skillet and smooth out evenly.
- Bake 20-24 minutes until golden brown or until a toothpick inserted into the center comes out clean.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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