Now let me start off by saying that this Southern 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, boos.
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How to Make Southern Cornbread
These step-by-step photos show how to make cornbread with buttermilk, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Southern Cornbread Recipe
1. Mix the dry ingredients
Whisk together the cornmeal mix, sugar, and salt.
2. Mix the wet ingredients
Whisk eggs and buttermilk together until smooth.
PRO TIP: Make your own buttermilk if you run out. I do it all the time! Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit 5 minutes. Boom. Done.
3. Stir the wet ingredients into the dry
Mix until you have a smooth batter.
4. Melt butter in a hot cast iron skillet
Swirl it around, then stir most of it into the batter.
5. Pour the cornbread batter into the skillet
The skillet is hot, so it will start cooking right away.
6. Bake your homemade Southern cornbread until golden
Let it cool slightly, slice it up, and serve warm.
Full Southern Cornbread Recipe
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
- Room Temp: Keep your leftover Southern cornbread wrapped tight in plastic wrap or foil on the counter for up to 2 days.
- Fridge: Store slices the same way and pop them in the fridge for up to 5 or 6 days.
- Freezer: Wrap pieces in plastic wrap, tuck them into a freezer bag, squeeze out the air and freeze for up to 3 months. Thaw in the fridge overnight before warming.
- Reheating: Warm it in a 350°F oven wrapped in foil for 10 to 15 minutes, heat it in a skillet with a little butter, or microwave it wrapped in a damp paper towel so it stays soft. However you heat it, add a fat dollop of butter. Always.
- Tip: Make sure the cornbread is completely cool before wrapping it up. Warm cornbread traps steam and turns soggy real quick.
Nutrition
Recipe Tips
- Grab a cast iron skillet. If you want that irresistible crispy crust yet tender inside in your Southern buttermilk cornbread, this baby delivers.
- Preheat your skillet in the oven. It melts the butter for the batter, greases the pan, and starts crisping the edges before it even hits the oven. All at the same time.
- Bring everything to room temp. Let your eggs, buttermilk, and any chilled ingredients warm up so the batter mixes smooth.
- As soon as the batter comes together, stop stirring. Overmixing leads to tough cornbread, and we ain’t into that!
- Let the batter rest, boos. Give it about 10 minutes so the cornmeal can soak up the liquid and make the texture tender.
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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, turnip greens, or mustard greens, it’s the Southern way period.
- Soups and Stews: Make sure you have a giant slice of this easy homemade cornbread 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.
Recipe Help
Of course, boos! Just grease a baking dish or cake pan and use it instead.
Yep. if you want no sugar in it, you can definitely just leave it out.
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Would this recipe work in a 9×13 glass dish instead of the cast iron?
Yes this will work in that as well!
I just want to make sure that 5 cups of self rising cornmeal is the correct amount to be used in this cornbread recipe.
Yes it is. This isn’t like other recipes where you see equal amounts of flour and cornmeal. This is definitely a Southern style cornbread.
Would this recipe work baked in muffin tins?
Personally I would just halve the recipe.
Yes it will. Also I have another recipe for actual corn muffins on this website as well here which provide a different texture more like Jiffy if that is what you are going for: https://grandbaby-cakes.com/corn-muffins-recipe/
How do I cut down this recipe for a 10″ skillet. It wold be for just me and my husband. Thank you.
oh boy, this looks so good………….
I have a 10″ cast iron skillet. Will that work or should I leave some batter out?
Hooray! You will probably need to use another skillet as well for the additional batter. And decrease the baking time. Let me know how it turns out.
Thanks for this recipe; it sounds lovely. When I add the oil to the pan should I rub it all over and up the sides, or should I just let it rest in the bottom and pour the batter on top of it?
When I add the oil to the bottom, I go up the sides a bit as well but it pretty much goes back to the bottom of the pan. It creates that delicious bottom of your crust.
Hallelujah, someone understands cornbread should be mostly corn meal. Never thought to add sour cream.
OMG exactly!! This is the way real Southern cornbread is made, with mostly cornmeal. The sour cream gives it a nice texture, flavor and moistness.
If I can’t find self-rising cornmeal, is there a formula so I can use regular?
And don’t go for skim for this or anything.
I found this recipe for self rising cornmeal that should be a good sub if you can’t find it in the store: https://www.thespruceeats.com/how-to-make-self-rising-cornmeal-4155686
THANK YOU
This cornbread looks soooo!!!!
good. Question can I add corn to it and if so how much and whole kernel or creamstyle
I would add creamstyle but I can’t tell you how much because I haven’t added it to this recipe before however I have a Mexican cornbread recipe on this website that has corn in it if you just want to use that one and then not guess the ratios. Here it is: https://grandbaby-cakes.com/mexican-cornbread/