Now let me start off by saying that this Cornbread Recipe is a work of genius from my Auntie Rose. She’s from Winona, MS and is one of my big mama’s throwing down in the kitchen daughters (my mama being the other one). At this point, she literally wings this recipe but I got her to the point where we were actually able to write it down (y’all know Southerners don’t follow no recipes!). The end result is moist, buttery, and fluffy with crisp edges on the outside. The texture is just next level.
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How to Make Cornbread
Step 1: Preheat the oven to 400°F and place the rack in the middle position. Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes. Whisk together cornmeal mix, sugar, and salt in a medium bowl.
Step 2: In a large measuring cup or medium bowl, whisk together the eggs and buttermilk.
Step 3: Then stir the wet ingredients into the dry ingredients.
Step 4: Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in.
Step 5: Then pour it into the hot skillet.
Step 6: Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake. Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.
Cornbread Recipe
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Ingredients
- 5 tablespoons salted butter cut into cubes
- 2 cups self-rising cornmeal mix like Pearl's Milling co.
- 1 tablespoon granulated sugar
- ¾ teaspoon kosher salt
- 3 large eggs room temperature
- 1 ½ cup buttermilk
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes.
- Whisk together cornmeal mix, sugar, and salt in a medium bowl.
- In a large measuring cup or medium bowl, whisk together the eggs and buttermilk, then stir the wet ingredients into the dry ingredients.
- Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in, then pour it into the hot skillet.
- Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake.
- Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.
Notes
How to store & reheat cornbread
You can wrap up any leftovers in plastic wrap or aluminum foil tightly once cooled down. It should last at room temperature for up to 2 days. To heat back up, add your leftovers to some foil and add to a preheated 350°F oven for about 10-15 minutes, or until nice and warm boos. You can also pop in the microwave wrapped in a damp paper towel. Heat for about 15-20 seconds and check until just warm.How long will Southern cornbread last in the fridge?
You can wrap and store the same way and pop in the fridge. It will last for about 5-6 days.Can I freeze it?
For sure boos. Wrap tightly with plastic wrap then add to a freezer safe bag removing all air. Make sure you label with the date. It can stay frozen up to 3 months.Nutrition
Recipe Tips
- Room Temperature: Make sure your sour cream, milk and eggs are room temp so they blend together into a perfect batter.
- Don’t Overmix: Don’t overdo the whisking y’all. As soon as it is combined, stop! Or you will end up with a dense tough cornbread boos.
- Grab a Cast Iron Skillet: If you want that irresistible crispy crust yet tender inside, this baby delivers. Plus it heats evenly each and every time.
- Sizzling Hot Pan: Here’s my trick! While you are prepping your batter, heat your skillet on the stove with a few drops of water inside. Once the water starts dancing, it is ready to go! Add your oil and get the most crunchy, buttery crust ever.
- Let It Rest: After you mix it up, let your batter rest for about 10 minutes so the cornmeal hydrates and soaks up all that goodness creating a better texture.
Serving Suggestions
- Easy Does It: Y’all my fave way to eat cornbread is on its own, warm out the oven slathered in creamy salted butter.
- With Greens Y’all: This is legit a no brainer but whether you serve this up with collard greens or mustard greens, it’s the Southern way period.
- Soups and Stews: Make sure you have a giant slice of this next to a fat bowl of Southern chili, seafood gumbo, or beef stew.
- Bowls of Beans: My mama always made sure we had traditional cornbread with some red beans and rice, pinto beans and black eyed peas.
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Recipe Help
Of course boos. No biggie. Just grease a baking dish or cake pan and use instead.
Yep! You can store at room temperature a couple of days ahead of when you want to serve it. Pop in the oven for a few minutes to serve it warm but don’t overdo it and make it dry.
Yep if you want no sugar in it, you can definitely just leave it out.
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I need to make A LOT (a ton) of cornbread for an event, but 5 cups of cornmeal also seems like A LOT for only 14 servings. I also need to use a glass baking dish, would that still work? What is the purpose of preheating?
The preheating of the skillet makes the edges super crisp. I think this will be a lot of cornbread for your event. It makes a huge batch.
Hi Jocelyn!
I just found your site today, and I am saving all the recipes, lol!! I would like to make savory cheddary-herby corn bread with this recipe; should I just add the cheese and herbs I want or do you suggest some specific way?
Also, I wanted to use grits instead of cornmeal (because I’m making a soul food muffin topped with a piece of fried whiting), and want to give the impression of fish n grits…do you have any suggestions so the muffins aren’t dry?
Thanks
OMG yes! I think that would taste amazing. You could do a rift like my Mexican cornbread recipe and that will give you some cheese ratios: https://grandbaby-cakes.com/mexican-cornbread/
Also I can’t truly give you any exact ratios for grits muffins because I haven’t made them. I know that the cornbread will definitely not be the same with all those changes hahaha but I love your creativity. Give it a try and let me know how it works out.
Wow this look so good! I have always want to try sour cream in my cornbread mix but never have done it. I will be trying this this evening to go along with my homemade soup that I got waiting for me at home in the crockpot. I know I’m going to have some left over since it’s only me, oops I forget I got a neighbor that love to come over and get her a plate since she just don’t cook. I will like you know how it turn out.
Thank you
Fantatic!! I can’t wait to hear how it turns out for you.
My kids love this cornbread! This is the first thing that is gone when I cook it on Sunday.
I really like it as a simple meal. Cornbread, greens and chicken or ham.
Thanks for your recipe
Hooray this makes me so so happy! I’m so glad you enjoyed it. Do you mind adding a star review to this recipe as well for others to see?
I will be making this recipe this year and it looks like it is to make 2 pans of dressing……..Just cut measurements in 1/2 for one pan? And ingredient list in 1/2 for the dressing recipe?
Yes I would do this! But I would probably make the chicken stock based on the original recipe and then just save the rest because you may need additional stock for the dressing as it bakes. Let me know how it turns out!! Also remember to cut baking times as well and check on all things like the cornbread and the dressing super early.
Easy to make iron skillet light and buttery delicious southern cornbread
Hooray so glad you loved it!
Hi Jocelyn!
Your cornbread looks so delicious!!!
I have a question. How is the best way to preheat my skillet in the oven? I have a ceramic/glass cooktop, and I’m afraid to put a large cast iron skillet on it. My sister in law cracked hers with a cast iron skillet, and I sure can’t afford to buy another one!
Thank you!
P.S. Your baby girl is the cutest, I love seeing her pics!
I actually add the cast iron to the oven first to heat it. No need to put it over the cooktop. And thank you so so much for the sweet comment about my daughter.
I LOVE cornbread and your looks so beautiful and buttery…I wish I could reach in for a slice. I’ve never seen self rising cornmeal but can I use plain cornmeal and self rising flour? Thank you!
I wouldn’t change the ingredients like that and expect the same results. The ratios will be up.
Hello,
Would I be able to make muffins with this recipe?
Yes you can make muffins for these.
Hi, Jocelyn!
Since I haven’t yet made the cornbread, I can’t rate it but it looks just like Mama’s! Because we are Northerners, Mama made a sweet cornbread that we called “johnnycake.” I know about Southerners not using sugar, but can you suggest how much more sugar can be added to this recipe for us Northerners to make it a tad sweeter? Thanks so much. Love all your recipes!
Ha you can add a bit more but honestly if you want a sweeter type of cornbread, I would suggest my corn muffins recipe which is more on that sweet Northern style level.