Hot out of the oven, this Southern-style Old-Fashioned Cornbread with its delicious corn flavor and crispy, crunchy edges has been a family favorite for generations. And, it’s a quick and easy, gluten-free recipe. Classic cornbread, made with buttermilk in a cast-iron skillet, is a true Southern staple.
When I was growing up, my mother made this skillet cornbread recipe and served it often. I make mine in the same cast-iron pan she used, and I’m thrilled to be able to share her recipe with you.
Is Southern cornbread sweet?
Authentic old-fashioned Southern cornbread doesn’t contain any sugar or flour for that matter, which means it’s gluten-free. There are probably as many ways to prepare it as there are varieties of corn, and you will see lots of recipes that call for some flour and just as many that call for sugar as well.
I am a lover of all types of cornbread, which means I also like sweet cornbread. But today I am sticking with this old-fashioned Southern recipe which can be mixed up in just a few minutes.
Why is it popular in the South?
Corn is easy to grow and like Southern peas, thrives in the South’s sandy soil, and hot and humid weather. The first cornbread was simply ground corn and water, and over the years it has evolved into a classic side dish for most Southern food.
What is it, and what does it taste like?
It’s a type of quick bread that is often made with only cornmeal or cornmeal and flour. Most recipes also call for buttermilk. In the South, it is usually baked in a cast-iron skillet, which gives it a crispy crust and how it tastes depends on the recipe, the type of cornmeal used, and whether or not sugar is added.
The best description I’ve seen is that it tastes of cornfields on a warm summer day!
What kind of cornmeal works best?
Because cornmeal is the star of the show, this recipe works best with the old-fashioned coarse stone-ground kind. If you are in the Tallahassee area, try Bumpy Road Farm Cornmeal or Bradley’s Stone Ground Cornmeal, which are both locally made and can be found at local farmers’ markets.
What’s the secret to moist cornbread?
The secret is buttermilk. Not only does this liquid gold add incredible flavor, but it also helps lighten the dense bread and make it more tender.
What type of pan is best to cook it in?
A well-seasoned cast-iron skillet is essential to make perfect cornbread. It will give you the best results and the crispiest crust. You can use a metal or glass baking dish, but you won’t get the beautiful crust.
Here’s what’s in it:
Besides cornmeal, the other ingredients for this buttermilk cornbread recipe include vegetable oil or bacon grease, baking powder, baking soda, kosher salt, eggs, and buttermilk.
How to make it from scratch:
When you are ready to make it, gather your ingredients and preheat the oven to 400 degrees F.
Add two tablespoons of vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for about five to seven minutes to heat up.
While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large mixing bowl.
Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the cornbread batter into the skillet. You should hear a nice sizzle, and you will see the cornbread already start to rise.
Place the skillet back in the oven and bake for about 20-25 minutes. The cornbread is done when the top is a deep golden brown and has slightly pulled away from the sides. To ensure it is done, insert a toothpick into the center. It should come out clean.
Serve immediately with plenty of butter.
What to serve with it?
One of my favorite ways to enjoy cornbread is crumbling still hot and crusty cornbread into a tall glass of cold, tangy buttermilk. This may be an acquired taste, but if you have never had it this way, it’s something you really should try!
Classic Southern cornbread is also often served with chili, and other soups, pink eye peas, field peas, succotash, and collard greens. In the summer, I like to serve it with fresh sliced tomatoes, white acre peas, and creamed corn for an easy meatless meal.
Sharon’s Expert Tips:
Cornbread will keep two-three days on your kitchen counter, about a week in the refrigerator, or about two-three months in the freezer. Be sure to wrap it tightly and keep it covered.
Leftovers are delicious when sliced and toasted under the broiler for a minute or so. Then, top with a pat of butter.
This recipe produces a dense bread because it doesn’t contain any flour. If you are looking for a lighter version to use in your cornbread dressing, give my Traditional Southern-Style Cornbread Recipe a try.
This recipe works best with coarse stone-ground cornmeal. Try to find locally sourced cornmeal if you can.
If you don’t have buttermilk, you can make your own. Combine one cup of whole milk with one tablespoon of lemon juice or white vinegar. Let this mixture sit for five minutes and voila, homemade buttermilk!
Related recipes:
If you like this recipe, you might also like these recipes, which also include cornmeal: Crispy Fried Spanish Mackeral Nuggets, Quick and Easy Hoecakes, Ultimate Cranberry Upside Down Cake, Best Southern Crispy Fried Oysters, Classic Southern Strawberry Shortcake, and Tomato Cobbler with Cornmeal Cheddar Biscuits.
★ If you make this recipe, please give it a star rating and let me know how you liked it.
Thanks for visiting Grits and Pinecones!
Old-Fashioned Style Cornbread Recipe
Ingredients
- 4 tablespoons vegetable oil or bacon grease divided (I usually use peanut oil)
- 2 cups coarse stone-ground cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1-1/2 cups buttermilk
Instructions
- Preheat the oven to 400 degrees F.
- Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
- While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
- Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
- Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
- Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
Notes
Nutrition
★ This recipe was originally published on January 26, 2017, and republished on July 8, 2020, with expanded directions and helpful tips.
Real southern cooks never use sugar in our cornbread. So glad to see your recipe!
We tried your cornbread used peanut oil. It turned out very very dry and very difficult to eat.
What needs to be done to make it moist.
Wood bacon grease work better
Hi Jack, I’m sorry you had problems with this cornbread. I’ve never had an issue with dryness and I have probably made it over a dozen times. I know how frustrating it is to spend time making something and not have it turn out like you were expecting. I’m wondering if possibly it may have been cooked too long or your oven temperature might be off. Did you cook it in a cast-iron pan? I’ve made with both the peanut oil and bacon grease and both were good. This cornbread by its very nature will be a little more crumbly with a coarse texture than a cake textured cornbread because it doesn’t contain any flour but it should still be moist and not fall to pieces. Unless you specifically are looking for a recipe with only cornmeal, you might try my Traditional Southern Cornbread recipe. https://www.gritsandpinecones.com/traditional-southern-style-cornbread/
Sorry I was not able to be more help.
Happy Thanksgiving!
Sharon
This is exactly how my grandmother and mother did their cornbread. The secret really is the cast iron skillet and meal used. Love your page!
Thank you so much Betsy! Nothing better than a piece of cornbread hot right out of the oven with butter…
All my best,
Sharon
Sharon,
I halved the recipe and used an 8 inch cast iron pan for my first batch. I found it had a bitter after taste. I did some research and found other people said the same thing for similar recipes. The second batch I baked using baking powder that was aluminum sulfate free like the old fashioned baking powder. That solved the bitter taste. I also like using left over cold grits or cornmeal mush in the recipe. Great recipe, gluten free and no added sugar.
Hi Shawn, thank you so much for taking the time to leave a comment. That’s interesting about the baking powder. I have never noticed a bitter taste but I have always made the full recipe. I like that you have adjusted the recipe to your family’s tastes and the idea about adding leftover grits and mush is genius!
All my best,
Sharon
I knew when I saw the recipe it was going to be good. And oh BOY was it! The only thing I would change next time is to use Fine Ground instead of course. I was making this for my parents and sadly they were unable to eat the course (it was the texture) with their dentures. That is my fault I should have thought of that before hand. I am wondering however, if the fine ground would be the same measurement 2 c. or could I need to adjust? Thank you for sharing such a delicious tasting cornbread.
Thanks so much for letting me know you liked the cornbread! Yes, you can substitute fine ground cornmeal. Just use the same amount. I hope your parents enjoy it too!
Sharon
This is the best cornbread I’ve ever had!
Hi Kathy,
Thank you so much for your sweet comment! I’m so glad you like it!
Happy New Year!
Sharon
This is the best cornbread recipe ever! It reminds me of the cornbread my grandmother used to make. I’ve been searching for a recipe without flour and sugar for a long time. I used regular cornmeal and bacon grease and cooked it in an iron skillet. I made it to use for dressing but when I sampled it it was so delicious my husband and I had to have a slice just plain. Thanks!
Hi Ladonna, thank you so much for letting me know. I am so happy you and your husband enjoyed the cornbread!
All my best,
Sharon
I grew up in South Georgia and my mother and Grandmother would often substitute cold precooked grits for half the cornmeal. I usually cook it that way. Has a nice texture and is very tasty. Especially cornpones
Hi John, I’ve never heard of substituting grits for the cornmeal. But I love grits and I love cornmeal so it has to be good! I’ll have to try it!
All my best,
Sharon
Love the site. I love cornbread like my mom made, no flour, no sugar. Bought some stone ground corn meal but other family members make with sugar and flour. That is more like cake. Yes, cornbread should be eaten in a glass of buttermilk!
I am going to try some of your other recipes.
Hi Charlie,
So glad to meet another lover of buttermilk and cornbread! Thanks so much for stopping by and I hope you enjoy the recipes!
Sharon
Thank you so much for printing this.
I took it to some friends of mine whose mother grew up in Holden, WVA, and they all raved about it and asked for the recipe. They allowed as how this is the way cornbread ought to taste:)
Hi Fiona,
I’m so glad you liked the recipe and thanks so much for dropping by and leaving a comment!
All my best,
Sharon