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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I made this recipe and my family loved it!!!! I love cooking/baking in a cast iron. This is my go to site for all my cooking from now on.
Jocelyn do you think if I cut this recipe totally in half I would have the same results but a smaller amount of cornbread . Thank you for this recipe, I have literally baked 8 other recipes in the past week trying to get that you know perfect one lol.
Dean
Hello Jocelyn, I made this cornbread tonight to serve alongside home made soup. Your instructions say to use a 17 inch (Seventeen?!) cast iron skillet. I was using a 12 inch (twelve) nonstick skillet, so I cut the recipe in half, started checking at 25 minutes, it took about 30 minutes total. It came out looking very good, and by waiting your recommended 20 minutes, I was able to loosen and slide it right out onto a cooling rack. My husband liked it a lot. I liked it, but might have wanted it a bit sweeter? Not sure. But for him it’s a keeper and he’ll be having the leftovers during the week. Thanks, I really enjoy reading and trying your recipes.
Thank you for the recipe – sounds great! Going to make tomorrow with chili Five cups of cornmeal and 6 eggs sure seems like a bunch. Are those measurements correct? I’ll post results after – sounds delicious!
Hi Greg, so glad you are trying. The measurements are correct. It makes a ton of cornbread.
I have fresh stone ground corn flour that i watched being ground at an historic rebuilt Grist mill. No way do I think its self rising. Looking for the smallest amount of wheat flour that needs to be used ( gluten free or as close as possible). Do you have a recipe for Hush Puppies as well. Thanks….
Yes I have a hush puppy recipe on here as well. Simply search it in the search box and it will come right up. Let me know how it turns out for you.
If I use Jiffy how many boxes should I use?
Hi Denise, I apologize but I can’t tell you that information for sure. I’ve never made our family recipe with jiffy before.
Hi! If I have regular cornmeal, would you suggest following a recipe to such as this https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/ — then following your recipe above?
I was worried that I would end up adding too much flour but it seems about right.
Thanks 🙂
Yes you can definitely try this out. I have someone else that did this.
Sooo, 14 servings is a lot. I only want enough for maybe 6-8 servings. How much you suggest of meal to flour?
I would just halve the recipe.
Any recommendations on the self-riising cornmeal. Brand? I always use jiffy but this year I am going to try your recipe. It looks delicious.!
Absolutely! We use Aunt Jemima.
Sooo REAL QUICK ….how big of a skillet would you recommend??? I may have fudged up and used a 12 inch and it’s scary reaching the top…
12 inch but if you have any left over just add some to a muffin pan.
What about using buttermilk?
I’ve heard of some people using buttermilk for this recipe and having success. If you use it, let me know how it turns out.