This Southern Cornbread recipe is homemade and made with cornmeal and buttermilk, and served with melted butter. This is a classic no-sugar soul food staple great for Sunday dinners, holidays, and Thanksgiving spreads.
- Yellow Cornmeal
- All-purpose flour
- Baking powder
What Type of Cornmeal to Use
You will need yellow cornmeal along with all-purpose flour, baking powder, and salt. for the dry ingredients.
How to Make Southern Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add melted butter to a cast iron skillet.
- Combine dry ingredients in a large mixing bowl.
- Add in eggs, buttermilk, and melted butter. Stir.
- Pour the mixture into the pan.
How Long to Bake
Bake for 20-25 minutes on 400 degrees.
To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet. This recipe will produce cornbread that has a crispy crust and a somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.
If you use a baking dish, you won’t get really crispy edges. The edges will be soft.
Classic Southern cornbread isn’t served sweet, but you can sweeten it if you like. Using 1/2 cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
Cornbread that Falls Apart
Southern cornbread is meant to crumble a little bit. However, you should be able to slice it and remove pieces from the pan. It should crumble, but it shouldn’t be crumbly. It will begin to crumble as you are eating it.
Be sure not to over-mix the batter when you combine the dry and wet ingredients. Over-mixing will lead to cracks on top of the cornbread and then a lot of crumble within. Only mix well enough to combine the ingredients.
Can You Make it Ahead?
If you’re planning for a gathering you can make cornbread the night before. In general, I prefer to serve mine fresh and it’s really simple to prepare.
Leftover cornbread will last in the refrigerator for up to a week.
Wrap it in foil or in plastic wrap and place it in the freezer for up to 2-3 months. Defrost overnight in the fridge.
Dishes to Pair with the Recipe
More Cornbread Recipes
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs Beaten
- 1 1/2 cups buttermilk
- 1/4 cup unsalted melted butter Measured solid.
- 2 tablespoons unsalted butter For greasing the pan.
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine the ingredients.
- Add the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine.
- Do not over mix the batter. Over-mixing will lead to cracks in the crust and cornbread will fall apart and crumble. Mix well enough to combine the ingredients.
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.Alternatively, you can bake the cornbread in an 8×8 baking dish (greased).
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
- Allow the cornbread to cool for at least 20 minutes.
- Slice the cornbread into servings.
- Vegetable oil can be substituted for butter.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- You can add sugar or sweetener to the cornbread if you prefer sweet cornbread.