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Table of Contents
Southern Cornbread is made for a bowl of greens, a pot of beans, or a plate with plenty of savory juices. This version uses yellow cornmeal, buttermilk, and a little flour for a tender center with a golden crust.
Use a hot cast-iron skillet for crisp edges, or follow the recipe’s baking-dish option. Mix gently and check the center before taking the bread out of the oven.
🍽️ A Quick Look at the Recipe
Recipe Name: Southern Cornbread
⏱️ Ready In: About 1 hour, including brief cooling
👨👩👧👦 Serves: 4
🥣 Main Ingredients: Yellow cornmeal, buttermilk, egg, flour, milk
📖 Dietary Info: Contains wheat, egg, and dairy
🔥 Flavor Profile: Savory cornmeal with a golden crust and tangy buttermilk
⭐ Best For: Sunday suppers, holiday dinners, and make-ahead menus
Why You’ll Love This Recipe
- The batter has no added sugar in the ingredient list.
- Buttermilk gives the bread a gentle tang.
- The skillet option builds a golden crust.
- Warm wedges work with soups, greens, and holiday mains.
Key Ingredients
Yellow cornmeal: The original recipe specifies cornmeal that is not self-rising. Self-rising cornmeal already contains leavening and seasoning, so it is not a straight swap here.
All-purpose flour: Helps bind the cornmeal and gives the crumb structure without turning this into a flour-heavy bread.
Buttermilk and milk: Buttermilk adds tang, while milk loosens the batter. The source allows whole milk or reduced-fat milk.
Egg: Binds the batter and helps the center set as the cornbread bakes.
Baking powder and baking soda: These are the separate leaveners in this formula. Measure them carefully rather than relying on a self-rising mix.
Oil: The recipe has separate oil for the batter and for greasing the pan. Keep those jobs separate so the crumb gets its intended moisture and the crust releases cleanly.
Useful Tools
Use a cast-iron skillet or the baking dish specified in the recipe. Treat a preheated skillet and its handle as hot throughout cooking.
The first three tools below are from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.
- Chef Knife: Slice the cooled cornbread cleanly on a stable cutting surface.
- SnG Food Thermometer: Check reheated portions when serving leftovers.
- High Heat Resistant Silicone Basting Brush: Spread the pan-greasing fat evenly, using oven mitts and keeping your hands clear of the hot skillet.
- Spring Chef Measuring Cups and Spoons (paid link): Measure the ingredients from the recipe card before cooking starts.
- Pyrex Glass Mixing Bowls (paid link): Keep wet and dry ingredients separate until you are ready to mix.
How to Make Southern Cornbread
1. Prepare the oven and pan
Preheat the oven to 375°F. If using cast iron, preheat the skillet in the oven. Do not preheat an empty glass baking dish; follow its manufacturer’s directions.
2. Combine the dry ingredients
Stir the cornmeal, flour, baking powder, and salt together so the leavening is evenly distributed.
3. Mix the wet ingredients
Beat the egg and combine with the buttermilk, milk, and the batter oil specified in the recipe card. Dissolve the baking soda as directed in the card and stir it into the wet mixture.
4. Combine gently
Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine; stop before the batter becomes overworked.
5. Fill the prepared pan
Carefully remove the hot skillet using oven mitts, grease it as directed, and add the batter. For the baking-dish option, grease the dish without preheating it empty.
6. Bake and rest
Bake for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the bread rest for a few minutes before slicing and serving warm.
Pro Tips
- Use regular yellow cornmeal, not self-rising cornmeal, to keep the listed leavening consistent.
- Handle the preheated skillet and handle with oven mitts throughout cooking.
- Stop mixing when the dry streaks disappear, and check the center before slicing.
Summarize and Save
Southern Cornbread Recipe
Ingredients
- 1 cup Cornmeal yellow and not self rising
- 1 Egg
- 1 tbsp Baking Powder
- 1 cup Buttermilk
- 1 tsp Salt
- 2 tbsp Oil Oil or a non sticking spray for your skillet if you’re using one or Pyrex dish
- 1/2 cup Whole Milk can use 2%
- 1/2 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 cup Vegetable or Canola Oil
Instructions
- Instructions:1. Preheat your oven to 375 degrees Fahrenheit (190°C). While the oven is preheating, place a 9-inch cast-iron skillet in the oven to preheat as well if you're using one. If you're using a Pyrex dish, there's no need to preheat it.2. In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix these dry ingredients together until well combined.3. In a separate bowl, beat the egg and then add the buttermilk, 1/4 cup vegetable or canola oil, and the milk. Mix these wet ingredients until they are well combined.4. In a small bowl or cup, dissolve the baking soda in a little bit of warm water, and then add it to the wet ingredients mixture. Stir to combine.5. Slowly pour the wet mixture into the dry mixture, and stir until just combined. Be careful not to overmix; a few lumps are okay.6. If you're using a preheated cast-iron skillet, carefully remove it from the oven (remember to use oven mitts), and grease it with the separately listed 2 tablespoons of oil, or use non-stick cooking spray instead. Pour the cornbread batter into the skillet. If you're using a Pyrex dish, grease it with the pan oil or cooking spray before pouring in the batter.7. Place the skillet or Pyrex dish in the preheated oven.8. Bake for 35-40 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.9. Once done, remove the cornbread from the oven using oven mitts, and let it cool for about 5 minutes.10. Slice and serve your Southern Cornbread while it's still warm. It's perfect as a side dish for soups, stews, or as a tasty snack on its own. Enjoy!
Notes
- Use plain cornmeal, not a self-rising cornmeal mix.
- Mix the batter just until combined; a few small lumps are fine.
- Use oven mitts when handling the preheated skillet, and let the cornbread settle briefly before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make-Ahead, Storage, and Reheating
Let the cornbread cool before wrapping so trapped steam does not soften the crust. Refrigerate covered leftovers for up to 3–4 days. Freeze well-wrapped slices if you need to keep them longer.
Thaw frozen slices in the refrigerator. Reheat covered in a low oven to warm the center without drying the edges; refrigerated leftovers should reach 165°F.
What to Serve With This Recipe
Serve warm wedges beside a main dish with plenty of savory flavor. Pick the recipe that fits the size and style of your meal.
- Cajun Roasted Turkey Breast: a turkey main for a smaller gathering.
- Garlic Herb Brined and Roasted Chicken: a roast-chicken centerpiece for Sunday dinner.
- Smoked Ham with Honey Apricot Glaze: a sweet-and-smoky holiday main.
- Dirty Cabbage: a hearty beef-and-sausage cabbage dinner.
Variations and Alternate Recipes
These are separate bread and dressing recipes with their own ingredient ratios and cooking instructions. Choose the version that fits your menu rather than borrowing quantities from another batter.
- Sweet Potato Cornbread: a warmly spiced cornbread alternative.
- Creole Cornbread: a separate cheesy cornbread recipe.
- Soft and Fluffy Dinner Rolls: a soft bread option for guests.
- Cornbread Dressing with Roasted Chicken and Andouille: a separate dressing recipe with its own bread and liquid amounts.
Frequently Asked Questions
Is this a sweet cornbread?
The ingredient list contains no added sugar. It is a savory cornbread intended to work with greens, soups, and other Southern dishes.
Can I use self-rising cornmeal?
Not as a direct replacement. This recipe already specifies baking powder, baking soda, and salt; a self-rising mix would change those amounts.
Why does the pan choice matter?
A hot cast-iron skillet starts setting the bottom crust as soon as the batter goes in. The glass-dish option does not use that empty-pan preheat, so follow the source method and the dish manufacturer’s instructions.
More AB Recipes
Build Your Southern Dinner Menu
- Southern Collard Greens with Turkey Legs: smoky greens for a Southern-style table.
- Green Beans and Bacon: a savory vegetable side.
- Honey Balsamic Brussels Sprouts: a sweet-tangy vegetable contrast.
- Southern Baked Mac and Cheese: a creamy, comforting holiday side.
- Ultimate Baked Mac and Cheese: another complete baked macaroni option.
- Southern Candied Yams: a sweeter side for the holiday spread.
- Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato side with a crumb topping.
- Dirty Smothered Potatoes: a loaded potato skillet for a comfort-food menu.
Finish With Dessert
- Red Velvet Cake with Cream Cheese Frosting: a layer-cake finish for a celebration.
- Million Dollar Pound Cake: a sliceable dessert for the holiday table.
- Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.
- Chessmen Banana Pudding: a chilled dessert to make ahead.
Save This Recipe
Save this recipe for your next Sunday supper or holiday meal.
Looks amazing!
AB you betta sit yo’self down with this ooh wee it’s so good 5 +stars and yes I meant it just how I wrote it definitely gets the 👨🏾🍳 kiss ! And to top this off while it’s warm I hit mines with some butter on top ! . When I make taco soup I put some drained Mexican corn in it!!!
I made this for the first time tonight. Turned out great!