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    Home » Recipes » Bread

    Best Southern Cornbread Recipe

    Published: Sep 20, 2022 by Sharon Rigsby · 55 Comments

    Jump to Recipe
    Golden brown cornbread in a cast iron skillet.

    Easy Southern Cornbread with Buttermilk is full of rich corn flavor and texture, with a deliciously crunchy crust. Made with stone-ground cornmeal, this moist, savory cornbread is a true reflection of southern goodness! 

    Baked in a ten-inch cast-iron skillet, this simple, homemade cornbread is versatile and easy to prepare.  If you have been searching for the best southern cornbread recipe, this is it! I have made it so many times I can make it in my sleep. It is hands-down my favorite recipe, the epitome of southern comfort food, and exactly what a great cornbread should be.

    A slice of southern cornbread on a plate topped 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 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 also can be made ahead of time and frozen until you are ready to use it.

    If you need a gluten-free option, check out my recipe for the Best Old-Fashioned Cornbread, which is a tasty denser bread made without flour.

    Buttermilk Cornbread Recipe Ingredients

    Ingredients for cornbread including cornmeal, flour and buttermilk.
    • Stone-ground cornmeal – is the guest of honor at this party and brings its signature sweet corn flavor and texture to the bread.
    • All-purpose flour – lightens up the cornbread and keeps it from being too dense or crumbly.
    • 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.

    For the best results, you will also need a well-seasoned 10-inch cast-iron skillet. 

    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.
    Cornmeal, flour, and baking powder in a clear glass bowl.
    1. Mix the eggs, buttermilk, and peanut oil in a smaller bowl.
    Buttermilk, eggs, and oil in a clear glass bowl.
    1. 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.
    Cornbread batter in a clear glass bowl.
    1. 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.
    Cornbread batter in a cast iron skillet.
    1. 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. 
    Cornbread in a cast iron skillet.
    1. 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.
    A plate fitted over a skillet which will be flipped over.
    1. Serve immediately while it’s still hot with plenty of butter.  
    A cornbread round cut into wedges.

    Best Southern Cornbread Recipe Tips

    • 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 the step of preheating the skillet before you add the batter. Adding the batter to a hot skillet is what makes the crust crispy. 
    • If you don’t have buttermilk, you can make your own by mixing two cups of whole milk minus two tablespoons with either two tablespoons of 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. 
    • The type of cornmeal you use has a direct impact on your finished product. I like and use either locally grown and produced Bradley’s Stone Ground Cornmeal or Bumpy Road Farm Cornmeal. I don’t have any relationship with either one of these brands, but think they provide the best results.
    • By the way, you should always store cornmeal in your refrigerator or freezer.

    Frequently asked questions:

    Do you need baking powder for cornbread?

    The quick answer is yes, you do need baking powder for the cornbread to rise and have the proper consistency. Cornbread baked without baking powder is dense. However, in a pinch, if you don’t have baking powder and you are using buttermilk, you can increase the amount of baking soda called for by a quarter of a teaspoon.

    Are cornmeal and corn flour the same thing?

    No, they are not the same thing. They are both made from corn, but corn flour (two words) refers to finely ground corn that has more of a delicate texture, is more like flour, and is smooth. I use corn flour in the breading for my Fried Crab Claws.

    Cornmeal, on the other hand, is made with a coarser grind and is gritty. It also has more texture and a stronger corn taste. Cornmeal is used in the breading for my Southern Fried Oysters and Fried Grouper.

    In the UK, the term cornflour (one word) refers to cornstarch which is usually used as a thickening agent in gravies and sauces.

    What’s the difference between northern and southern cornbread?

    The simple answer here is sugar, it’s the great divider! Generally, although not always, what most folks consider Northern cornbread is a little cakier and is definitely sweeter.

    Traditionally, most cooks in the South do not put sugar in their cornbread, including me. However, that said, I love any type of cornbread, and I will happily eat a slice of sweet cornbread any day. 

    There are no hard and fast rules, and the lines are blurred. No matter where you live, everyone has a favorite recipe or way they like their cornbread made, and it usually has to do with what kind you ate growing up.

    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. 

    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.

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    • Broccoli Cheddar Cornbread Muffins in a basket.
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    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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    Cornbread in a cast iron skillet.

    Southern Cornbread with Buttermilk

    Sharon Rigsby
    Easy Traditional Southern-Style Cornbread made with buttermilk and stone-ground cornmeal and is full of rich corn flavor, and has a deliciously crunchy crust.
    5 from 34 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Cooling time 5 minutes mins
    Total Time 35 minutes mins
    Course Bread, Side Dish
    Cuisine American, Southern
    Servings 8 servings
    Calories 217 kcal

    Equipment

    • 10-inch well seasoned cast iron skillet

    Ingredients
      

    • 2 cups stone-ground cornmeal yellow or white
    • ¾ cup all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 cups buttermilk
    • 2 large eggs
    • ¼ cup peanut oil plus one tablespoon to grease the skillet

    Instructions
     

    • Preheat your oven to 450 °F.
    • 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.
    • While the skillet is heating, add the cornmeal, flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.
    • Mix the eggs, buttermilk, and peanut oil in a smaller bowl.
    • 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.
    • 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.
    • 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. 
    • 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.
    • Serve immediately while it's still hot with plenty of butter.  

    Notes

    • 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 the step of preheating the skillet before you add the batter. Adding the batter to a hot skillet is what makes the crust crispy. 
    • If you don’t have buttermilk, you can make your own by mixing two cups of whole milk minus two tablespoons with either two tablespoons of 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. 
    •  
    • The type of cornmeal you use has a direct impact on your finished product. I like and use either locally grown and produced Bradley’s Stone Ground Cornmeal or Bumpy Road Farm Cornmeal. I don’t have any relationship with either one of these brands, but think they provide the best results.
    • By the way, you should always store cornmeal in your refrigerator or freezer.

    Nutrition

    Calories: 217kcalCarbohydrates: 39gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 42mgSodium: 385mgPotassium: 267mgFiber: 4gSugar: 1gVitamin A: 72IUCalcium: 62mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 34 votes (13 ratings without comment)

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      Recipe Rating




    1. Keith

      July 30, 2023 at 5:27 pm

      5 stars
      This my “Go to cornbread recipe, every time”, I have made it enough that I don’t even have to look at the recipe, almost. It is sooo good. There’s a pan in the oven right now!!!

      Reply
      • Sharon Rigsby

        July 31, 2023 at 9:10 am

        Hey Keith, thanks so much for taking the time to let me know. I’m so happy you like this recipe. It’s my “go-to” as well! Sometime, try crumbling your hot cornbread in a cold glass of buttermilk and eat it with a spoon. A southern treat!
        All the best,
        Sharon

        Reply
    2. David

      July 01, 2023 at 5:59 pm

      5 stars
      This came out so very good! Glad I found this! Thanks for sharing!!!

      Reply
    3. Frances in southwestern Ontario

      April 03, 2023 at 5:46 pm

      5 stars
      Tried this with some freshly ground dent corn using reconstituted buttermilk powder and flax eggs. It was my first try cooking cornbread in a cast iron skillet and the results were sensational, especially the tenderness and wonderful flavours. I thought of writing this because I am about to make it again. Thank you for your web site.

      Reply
      • Sharon Rigsby

        April 03, 2023 at 7:58 pm

        Dear Frances, thank you so much for your sweet comment. I am happy you enjoyed this recipe. It is one of my favorites!
        Sharon

        Reply
    4. Larry Clyde Eicher Sr.

      February 27, 2023 at 10:17 pm

      Somewhere in the annals of my life I made cornbread. Reading your blog about your cornbread has whetted my appetite for my Northern Cornbread. Though, I live in Ohio, I didn’t know how strong my taste is for sugary cornbread.
      You have ignited the remembrance of my mother’s well seasoned cast-iron skillet.
      I love cornbread. Thanks.

      Reply
    5. Susan

      November 24, 2022 at 11:18 am

      This was the perfect recipe for cornbread stuffing. The only change I made was olive oil instead of peanut.

      Reply
      • Lori

        January 01, 2023 at 8:47 pm

        5 stars
        Delicious, came out perfectly! I used bacon grease and followed the directions exactly, and it was just wonderful!

        Reply
    6. Ashley

      November 06, 2022 at 5:17 pm

      5 stars
      That is the most beautiful cornbread I have ever seen, Leave me with that and a stick of butter. Wait … and a bowl of your black eyed peas… The angels will start singing 🙂

      Reply
    7. Alice

      August 20, 2022 at 9:43 pm

      I use bacon drips to season my cast iron skillet before I bake mine

      Reply
    8. Connie Peck

      November 13, 2020 at 6:20 pm

      Well I must say this is the best cornbread I’ve ever put in my mouth! Printed and Saved!! I will try stone ground cornmeal next time. I used Sunshine cornmeal. It’s a local favorite.

      Reply
      • Sharon Rigsby

        November 13, 2020 at 6:33 pm

        Hi Connie, thank you so much for taking the time to share. I wouldn’t mess with success!
        All the best,
        Sharon

        Reply
    9. MC

      October 22, 2019 at 5:39 am

      5 stars
      I have been all over the internet looking for a southern cornbread and cornbread stuffing recipe. Very excited to find your page. I will be trying both this year to change up the ole traditional stuffing this year…Thank you.

      Reply
      • Sharon Rigsby

        October 22, 2019 at 3:31 pm

        Awesome! I hope you love it!
        Sharon

        Reply
    10. Kathy B

      August 26, 2019 at 8:23 am

      5 stars
      I loved this cornbread and also your old-fashioned southern cornbread. I will be making them both again.

      Reply
      • Sharon Rigsby

        August 26, 2019 at 5:19 pm

        Thank you so much, Kathy! I’m so glad you enjoy the cornbread!
        Sharon

        Reply
      • Kathy B

        February 09, 2020 at 8:15 am

        5 stars
        I have made this cornbread multiple times now – it is my go-to. For others who might be making this for just one or two people – I cut the recipe in half and it worked perfectly in my 8-inch cast iron skillet.

        Reply
      • ST

        November 27, 2020 at 3:00 am

        OMG! I am a longtime homecook from the South living in the West. I was so nervous about pulling off my Nana’s Southern Cornbread dressing. I had a friend tell me that the cornbread itself was “stunning” and you can only imagine what a perfect base it was for the dressing. I literally brought home a dish of crumbs! I can’t wait to find more recipes JUST so I can fix this cornbread again!!!

        Reply
    11. Erin

      February 27, 2019 at 2:04 pm

      Can I use yellow corn meal?

      Reply
      • Gritsandpinecones

        March 01, 2019 at 3:29 pm

        Hi Erin,
        Yes, yellow cornmeal will work just fine!

        Reply
    12. Amy

      November 15, 2018 at 7:50 pm

      This cornbread recipe will be used to make the Traditional Southern Cornbread Dressing. Thank you so much for both recipes! These are what I’ve been looking for.

      Reply
      • Gritsandpinecones

        November 16, 2018 at 7:24 pm

        Hi Amy, thanks so much for letting me know. I actually just finished making my dressing for next Thursday and will be freezing it and then cooking it then. I hope you love both recipes as much as we do!
        Happy Thanksgiving!
        Sharon

        Reply
        • Mimi Margraves

          November 14, 2020 at 3:13 pm

          5 stars
          Do not cut in half……..make the whole receipt. In my family, we all want
          a slice with butter, hot out of the oven. I have to hide the rest in a brown paper bag so I’ll have enough for the dressing!!

    13. Chelsea

      October 30, 2018 at 5:22 pm

      I’m making this for cornbread dressing. I just popped it in the oven. I appreciate the simplistic, traditional recipe. There’s so many good ones out there, but this is really what I wanted for my first homemade dressing. I think I will even try a little in a glass with some buttermilk Thank you!

      Reply
      • Gritsandpinecones

        October 31, 2018 at 2:14 pm

        Hi Chelsea,
        Thanks so much for letting me know. I hope it turns out well for you! And, you are smart, making it now and freezing it for later too! Good luck and Hally Thanksgiving to you!
        Sharon

        Reply
    14. Ewa

      September 06, 2018 at 1:09 pm

      My husband’s niece made it for labor day weekend party and even my picky eater 4yrs old loved it! Today I’m making it too! Can’t wait to try corn bread dressing next!

      Reply
      • Gritsandpinecones

        September 06, 2018 at 2:42 pm

        Hi Ewa, thanks so much for letting me know and I’m so glad your family enjoyed it. I think you will love the cornbread dressing too!
        All my best,
        Sharon

        Reply
    15. Cindy DuBose

      November 14, 2017 at 10:19 am

      What brand of cornmeal do you recommend?

      Reply
      • Gritsandpinecones

        November 14, 2017 at 6:49 pm

        Hi Cindy,
        Thanks so much for your question! I usually use cornmeal that is produced locally here in Tallahassee, FL. My favorite is Bumpy Road Farm or Bradleys General Store Stone Ground Cornmeal. However, I have used Dixie Lily and other commercial brands with equal success! Hope this helps.
        Sharon

        Reply
    16. Karly

      October 30, 2017 at 4:02 pm

      This looks SO darn good- I think I could eat the entire pan in once sitting TBH. Buuut another option would be alongside all the fall soups or a good chili.Can’t wait to try!

      Reply
      • Gritsandpinecones

        October 30, 2017 at 4:19 pm

        Thanks so much Carly, I know, I almost did eat the whole pan after I took the pictures! It is delicious!

        Reply
    Newer Comments »

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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