Southern Cornbread Recipe

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.

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

Southern Cornbread recipe made with self-rising cornmeal mix, butter, buttermilk, eggs, and is baked in a cast iron skillet. Top with butter and serve.

4.33 from 134 votes

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Want to Save This Recipe, Boo?

I’ll email this recipe to you, so you can come back to it later!

I agree to be sent email.

Author: Jocelyn Delk Adams

Course: Bread

Servings: 14 servings

Equipment

• Mixing Bowls
• 17 inch cast iron skillet

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

Cook ModePrevent your screen from going dark

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

Calories: 421kcal | Carbohydrates: 48g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 119mg | Potassium: 292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

1. Grab a cast iron skillet. If you want that irresistible crispy crust yet tender inside in your Southern buttermilk cornbread, this baby delivers.
2. 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.
3. Bring everything to room temp. Let your eggs, buttermilk, and any chilled ingredients warm up so the batter mixes smooth.
4. As soon as the batter comes together, stop stirring. Overmixing leads to tough cornbread, and we ain’t into that!
5. Let the batter rest, boos. Give it about 10 minutes so the cornmeal can soak up the liquid and make the texture tender.

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

More Cornbread Recipes

• Cornbread Pudding
• Sweet Potato Cornbread
• Fried Cornbread
• Jiffy Cornbread
• Corn Pone
• Mexican Cornbread
• Classic Corn Muffins 
• Hot Water Cornbread
• Honey Cornbread

pinterest   facebook   twitter   email