This classic Southern cornbread is golden brown on the outside, tender on the inside, and packed with rich corn flavor. Made in a cast-iron skillet, it’s the perfect side dish for chili, soups, barbecue, beans, and comfort food dinners.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
- Course: Side Dish
- Cuisine: Southern
- Difficulty: Easy
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar (optional)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup melted butter
- 2 tablespoons vegetable oil (for skillet)
Instructions
Step 1: Prepare the Oven
- Preheat oven to 425°F (220°C).
- Place a 10-inch cast-iron skillet in the oven while it preheats.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together:
- Buttermilk
- Eggs
- Melted butter
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5: Bake
- Carefully remove the hot skillet from the oven.
- Add vegetable oil and swirl to coat the bottom.
- Pour batter into the hot skillet.
- Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 6: Serve
Allow cornbread to cool for 5 minutes before slicing. Serve warm with butter and honey if desired.
Pro Tips
- Use a hot cast-iron skillet for crispy edges.
- Buttermilk creates a moist, tender texture.
- Avoid overmixing to keep the cornbread light.
- For extra flavor, add shredded cheddar cheese or diced jalapeños.
- Southern-style cornbread is traditionally less sweet; reduce or omit the sugar if preferred.
Variations
Jalapeño Cheddar Cornbread
Add:
- 1 cup shredded cheddar cheese
- 1 diced jalapeño
Honey Cornbread
Increase sugar to ⅓ cup and add 2 tablespoons honey.
Bacon Cornbread
Fold in ½ cup cooked crumbled bacon before baking.
Storage
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months.
Nutrition (Approximate Per Serving)
- Calories: 245
- Carbohydrates: 29g
- Protein: 5g
- Fat: 12g
- Fiber: 2g
- Sodium: 280mg
What to Serve with Cornbread
- Chili
- Pinto beans
- Collard greens
- Barbecue ribs
- Pulled pork
- Fried chicken
- Vegetable soup
Keywords
Southern cornbread recipe, homemade cornbread, cast iron cornbread, buttermilk cornbread, easy cornbread recipe, classic Southern cornbread
Did you make this cornbread recipe? Leave a comment below and let us know how it turned out. Don’t forget to share it with friends and family!