This old-fashioned cornbread is the way Southern cooks made it for generations: nothing but cornmeal - no flour and no sugar - which means it’s naturally gluten-free. It bakes up denser than modern cornbread, with a deep corn flavor and crispy, crunchy edges from a hot cast-iron skillet, and it’s ready in about 35 minutes.
Quick Look: Old-Fashioned Cornbread
- Ready in: About 35 minutes
- Yield: 6 servings
- Difficulty: Easy - no fuss favorite.
- Best for: Anyone who loves a pronounced corn flavor and old-fashioned cornbread alongside Southern peas, greens, or chuck roast chili.
- Make-Ahead Friendly: Partially. While it's best not to make it ahead, you can prep the ingredients by getting everything ready and mixing the dry ingredients separately from the wet ingredients. Don't mix the two together, however, until right before you are ready to pour the batter into the hot skillet.
- Taste and Texture: Hearty and a little crumbly, with a crisp crust from a preheated cast-iron skillet.
- Key Step: Heat the skillet with the oil before adding the batter so the edges sizzle and turn crisp.
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 share her recipe with you.
⭐⭐⭐⭐⭐ Reader review: "Cornbread came out perfect. Exactly like Grandma’s. I like it because it is gluten-free with no added sugar. It was really easy and fast to make as well. Thank you for this recipe." - Grandma Nancy
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How this differs from my traditional Southern cornbread
I have two skillet cornbread recipes on the blog, and they are truly different breads. My Southern Cornbread Recipe uses a little flour, bakes at 450 °F, and comes out lighter - it’s the one I use for my Traditional Southern Cornbread Dressing.
This one is my mother’s: all cornmeal, no flour, baked at 400°F. It’s denser, the corn flavor is stronger, and because there’s no flour, it’s the one to make if anyone at your table is avoiding gluten. Neither has a speck of sugar - on that point, my mother and I are in complete agreement.
Old-fashioned cornbread key ingredients
Complete measurements can be found below in the recipe card.
- Stone-ground cornmeal - brings its signature sweet corn flavor and texture to this old-fashioned cornbread. The cornmeal you use makes a real difference: I use locally milled Bradley's Stone Ground Cornmeal from just up the road, but any coarse stone-ground cornmeal will give you that old-fashioned texture a fine grind can't. And always store cornmeal in the refrigerator or freezer.
- Baking powder and baking soda - are leavening agents, which work with the buttermilk and salt to lighten the cornbread's texture and help it rise.
- Kosher salt - enhances the flavor of the other ingredients.
- Buttermilk - adds its characteristic tang and works with the baking powder and soda to lighten the texture of the bread.
- Eggs - add structure, moisture, and flavor.
- Peanut oil – adds moisture, texture, and flavor. If you have it, melted bacon grease may be substituted and, as you might imagine, adds wonderful flavor.
How to make Old-Fashioned Cornbread
- When you are ready to make it, gather your ingredients and preheat the oven to 400°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 overmix.
- 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.
Sharon’s tips
- Cornbread is best served piping hot right out of the oven. While it's best not to make it ahead, you can prep the ingredients by getting everything ready and mixing the dry ingredients separately from the wet ingredients. Don't mix the two together, however, until right before you are ready to pour the batter into the hot skillet.
- Cornbread will keep for two to three days on your kitchen counter, about a week in the refrigerator, or about two to three months in the freezer. Be sure to wrap it tightly and keep it covered.
- Leftover cornbread is delicious when sliced and toasted under the broiler for a minute or so. Then, top with a pat of butter.
- This recipe works best with coarse stone-ground cornmeal. Try to find locally sourced cornmeal if you can. If you're making this cornbread for someone who needs to avoid gluten, check the cornmeal label to make sure it's labeled gluten-free. Cornmeal itself contains no gluten, but it may be processed alongside wheat.
- If you don't have buttermilk, you can make your own by mixing a cup and a half of whole milk with one and a half tablespoons of either lemon juice or white vinegar. Let this mixture sit for five minutes, and voila, buttermilk. It's probably not something you would want to drink, but it works perfectly in this recipe.
- A cast-iron skillet works best for baking traditional Southern cornbread. Please don't skip preheating the skillet before adding the batter. Adding the batter to a hot skillet is what makes the crust crispy.
Serving suggestions
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, I hope you will try it!
- In the colder months, I like to serve this old-fashioned cornbread with Chuck Roast Chili or Salsa Verde Chicken Chili, Black-Eyed Pea Soup, Black-Eyed Peas, or Hoppin’ John, and Collard Greens.
- In the summer, I pair it with Purple Hull Peas, Field Peas with Snaps, Succotash, Creamed Corn with Fresh Corn, or Fried Corn with Bacon and sliced fresh tomatoes.
Old Fashioned Cornbread Recipe FAQs
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 its taste depends on the recipe, the type of cornmeal used, and whether sugar is added. The best description I’ve seen is that it “tastes of cornfields on a warm summer day”!
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.
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 Bradley’s Stone Ground Cornmeal, which is locally made and available at Bradley’s Country Store and at local farmers’ markets.
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.
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.
Cornbread with no flour is naturally more crumbly than cornbread made with it - that’s the old-fashioned texture, not a mistake. But if it’s dry, the usual culprits are overbaking or overmixing. Pull it as soon as a toothpick comes out clean and the edges pull away from the skillet, and stir the batter only until just combined. If you’d rather have a bread that slices cleanly, that’s what my traditional recipe with flour is for.
What to serve with this Old Fashioned Cornbread
⭐ ⭐ ⭐ ⭐ ⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Southern Comfort with a Side of Simplicity
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair, simple, flavorful, and perfect to share with family and friends.
Recipe:
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Old-Fashioned Cornbread Recipe (No Flour - Gluten-Free)
Ingredients
- 4 tablespoons peanut oil or bacon grease divided (you can substitute vegetable oil
- 2 cups coarse stone-ground cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1½ cups buttermilk
Instructions
- Preheat the oven to 400°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
- Cornbread is best served piping hot right out of the oven. While it's best not to make it ahead, you can prep the ingredients by getting everything ready and mixing the dry ingredients separately from the wet ingredients. Don't mix the two together, however, until right before you are ready to pour the batter into the hot skillet.
- Cornbread will keep for two to three days on your kitchen counter, about a week in the refrigerator, or about two to three months in the freezer. Be sure to wrap it tightly and keep it covered.
- Leftover cornbread is delicious when sliced and toasted under the broiler for a minute or so. Then, top with a pat of butter.
- 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 by mixing a cup and a half of whole milk with one and a half tablespoons of either lemon juice or white vinegar. Let this mixture sit for five minutes, and voila, buttermilk. It's probably not something you would want to drink, but it works fine in this recipe.
- A cast-iron skillet works best for baking traditional Southern cornbread. Please don't skip preheating the skillet before adding the batter. Adding the batter to a hot skillet is what makes the crust crispy.
James
Excellent recipe! This cornbread – crispy, course, non-sweet, and non-crumbly – comes the closest I’ve found to my mother’s. I have used this recipe several times and always receive compliments.
Janet Little
Very yummy cornbread. My Aunt Jean made wonderful cornbread and this is close to that.
Sylvia
Can you use a regular pan as I do not have a cast iron skull
Sharon Rigsby
You can use a regular pan, the outside might get quite as crispy, but it should still be good!
All the best,
Sharon
W. Henderson
This is authentic southern cornbread. No sugar! Delicious with greens or other vegetables!
Nick
Thanks for sharing this recipe Sharon! My great-grandmother and grandmother used to make this nearly identical cornbread for us to serve with soup beans. I’ve been looking for something similar and this is it!
Ronald
Will it still taste ok if I reduce the amount of salt to 1/2 tsp? Thanks for your advice.
Sharon Rigsby
It may taste okay, but salt works with the other leavening agents to make it rise. I use kosher salt, if you use table salt, you could probably get away with 1/2 tsp. Let me know how it goes!
Sharon
Travis Calvert
I happened upon this recipe because the picture looks exactly like the way I make it. Sure enough, my great-grandmother’s recipe is exactly this except she added a tablespoon of sugar on top, but half the time I leave that out.
I am from Texas, and we’ve always use Lambs stone ground cornmeal.
I have never done anything but follow her simple recipe and every person who’s ever tasted it has commented on how good it is.
Jim Sutton
I have two questions: If I want to add a cup of pork cracklins, do I need to alter the basic recipe? And can I use lard instead of bacon grease? Thank you for sharing this recipe. It’s the best I’ve seen on the internet.
Sharon Rigsby
Hi Jim, I’ve never done either so I can’t say this with any authority, but I would think you could add the pork cracklings without any change to the recipe and substituting lard would be fine. Let me know how it turns out!
All the best, Sharon
Jim Sutton
Thanks very much for your reply, Sharon. I will try it and let you know how it turned out.
Best regards,
Jim
The Book of Food
I usually make my cornbread sweet but I’ll gladly try this recipe. Thank you.
Gail
This is exactly like my mother’s recipe. I have been making it for years! She never measured, but I watched her make it and made guesses as to ingredients. She grew up in North Georgia.
Jayne
THANK YOU !!!
I am originally from N. Carolina and was raised in Los Angeles…I’ve been looking for my Mother’s cornbread recipe for years!!! I tried it and it is EXACTLY what I remember!!! It literally took me about 15 years to find this recipe and it is TRULY AUTHENTIC to my Mom’s family recipe…I will forever be greatful. P.S. – – When is dinner at your house? lol
Sharon Rigsby
Hi Jayne, I’m so glad you enjoyed the cornbread and especially glad that it brought back good memories. I think of my Mom too whenever I made it.
All the best,
Sharon
Stephanie
Fantastic! What a perfect accompaniment to your Southern Black-Eyed Peas recipe on this New Year’s Day! I prepared both and they were everything they could have been. I will be making these Every New Year’s Day. Thank you!
MaryLynn
Real southern cooks never use sugar in our cornbread. So glad to see your recipe!
Jack
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
Sharon Rigsby
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
Betsy Fredrickson
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!
Sharon Rigsby
Thank you so much Betsy! Nothing better than a piece of cornbread hot right out of the oven with butter…
All my best,
Sharon
Shawn
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.
Gritsandpinecones
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