Southern Cornbread Recipe (Buttermilk and Cast Iron)

This Southern cornbread recipe is the real thing: stone-ground cornmeal, tangy buttermilk, and no sugar, baked in a preheated 10-inch cast-iron skillet at 450°F for about 20 minutes. Pouring the batter into a hot, oiled skillet is what gives it the crispy, crunchy crust - don’t skip that step, and you can’t go wrong.

I have made this cornbread so many times I can make it in my sleep, and it’s the recipe I use every November as the base for my Thanksgiving dressing. A little all-purpose flour keeps it light and sliceable instead of dense and crumbly - which is exactly what you want, whether it’s headed for the dressing bowl or straight onto a plate with butter.

This classic quickbread is amazing straight out of the oven, pairs beautifully with almost any entree, and in the South, is considered a delicacy when warm pieces are crumbled in a glass of ice-cold buttermilk.

Southern-style cornbread also makes the perfect base for my Traditional Southern Cornbread Dressing, Cornbread Dressing with Sausage and Pecans, and Cornbread Salad. It can also be made ahead of time and frozen until you are ready to use it.

Which of my cornbread recipes do you need?

This is my everyday Southern cornbread: it has a little flour, so it bakes up lighter, holds a slice, and is the one to use for cornbread dressing. If you need gluten-free, my Old-Fashioned Cornbread is made with no flour at all - denser, with an even stronger corn flavor, just like my mother made it. And if you want it fried instead of baked, that’s my Hoecakes.

⭐⭐⭐⭐⭐ Reader review: “This is by far the best cornbread I’ve ever eaten, and I’ve eaten a lot of cornbread! Not only is it a simple dish to make, but the results are outstanding! A tall, crispy outer crust of delicious moist and flavorful cornbread. I’ll never make it any other way!” – Tammy J.

How to Make Buttermilk Cornbread

1. Preheat your oven to 450°F.
2. Add one tablespoon of oil to a 10-inch cast-iron skillet or metal cake pan and place in the oven to heat for five to ten minutes.
3. While the skillet is heating, add the cornmeal, flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.

4. Mix the eggs, buttermilk, and peanut oil in a smaller bowl.

5. Add the wet ingredients to the dry ingredients and stir with a spoon to combine. Only mix until the batter is moistened. It’s okay if there are a few dry spots or lumps. Do not overmix.

6. Carefully remove the heated skillet from the oven. Tilt the pan slightly in a circle and swirl the oil around to ensure it coats the bottom and halfway up the sides of the skillet. Add the batter.

7. Bake for approximately 20 minutes or until the top of the cornbread is golden brown and the bread starts pulling away from the sides of the pan. The center should also spring back when pressed, and a toothpick inserted in the center should come out clean. Place the skillet on a baking rack for five minutes to cool. 

8. To remove the cornbread from the skillet, place a plate that is a few inches wider than the skillet over the top of the pan. Use hot pads and hold on to both the skillet and the plate; carefully flip the skillet and dish over at the same time and remove the skillet. If you prefer, you can cut the cornbread into wedges and serve straight from the skillet.

9. Serve immediately while it’s still hot with plenty of butter.  

What to serve with this Southern cornbread recipe

Southern cornbread is frequently served as a side dish with Hoppin’ John, Black-Eyed Peas, Southern Peas, Fried Fish, and cooked greens such as Collards or turnip greens.

My favorite summer meal is a slice of hot baked cornbread with Purple Hull Peas or Field Peas, Creamed Corn, and fresh sliced tomatoes. 

In cooler weather, it’s wonderful paired with Chicken Chili with a Twist or a soup such as Creamy Roasted Tomato Soup, Black-Eyed
Pea Soup, or Easy Creamy Southern Sweet Potato Soup. 

Frequently asked questions

Storing buttermilk cornbread

Leftovers are delicious when split in half, topped with butter, and toasted under a broiler. They also make great cornbread croutons, simply cut into small cubes and toast on a baking sheet.

Cornbread should be covered and stored at room temperature. It will be good for up to four days. If you want to store it longer than that, wrap it securely and freeze it for up to 30 days. It can be reheated in the oven or in an air-fryer. I do not recommend heating it up in the microwave.

Sharon’s tips for the best Southern cornbread

• This cornbread is best when served piping hot right out of the oven, topped with a pat of butter or melted butter.
• While it’s best not to make it ahead if you are eating it with a meal, you can prep the ingredients by getting everything ready and separately mixing the dry ingredients and the wet ingredients. Don’t mix the two together, however, until right before you are ready to pour the batter into the skillet. 
• You can make this recipe ahead to use in dressing and stuffing. For best results, let it cool completely and wrap tightly in plastic wrap and aluminum foil. You can freeze it for up to 30 days.
• 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. 

What to make with cornbread

More Southern recipes

If you are interested in other Southern recipes, you might want to check out these popular favorites:

Check out all of my Southern recipes and menu ideas here.

★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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