This Southern Cornbread Recipe is golden and crispy on the outside, fluffy and tender inside, and made the classic way with self-rising cornmeal, buttermilk, and baked in a hot cast iron skillet. It’s the perfect savory cornbread to serve with chili, greens, or stew.
Before You Bake, Read This!
💬 The Vibe: Savory, hearty, and crisp-edged. Just like grandma’s cornbread!
🔑 What You Gotta Know: Preheat the cast iron in the oven for that irresistible golden crust.
🧈 Don’t Skip This: Spread softened butter over the hot cornbread for extra flavor and shine.
Why You’ll Love This Southern Cornbread
- No sugar, no fluff, true Southern-style, not cake-like.
- Crispy crust from a hot, greased cast-iron skillet.
- One bowl and five ingredients – quick and easy to mix.
- Perfect for serving with soups, greens, fried chicken, and more.
Ingredients You'll Need
- Self-Rising Cornmeal - Yellow or white works. No need for baking powder or salt since it’s already included.
- Buttermilk - Adds rich tang and tenderness. Full-fat is best. Don’t substitute if possible.
- Egg - Helps bind the cornbread and adds structure.
- Vegetable Oil - Gives moisture and richness. You can use melted butter or bacon grease if you prefer.
- Butter - Spread on top immediately after baking for a warm, buttery finish.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Cornbread
Preheat your Oven to 425°F. Place a tablespoon of shortening or oil in a 10-inch cast iron skillet and put it in the oven to heat while you make the batter.
Mix the Batter: In a large bowl, whisk together self-rising cornmeal, buttermilk, egg, and vegetable oil until just combined. Don’t overmix.
Add to the Skillet: Carefully remove the hot skillet from the oven. Pour in the batter and smooth the top.
Bake: Return the skillet to the oven and bake for 20–25 minutes, or until golden on top and firm in the center.
Butter the Top: While it’s still hot, spread a tablespoon or two of butter over the top. Let it cool slightly, then slice and serve. Enjoy!
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Recipe Tips & Variations
- Don’t overmix the batter, it can make the texture dense.
- Cast iron is key. It creates the best crispy edges.
- Use bacon grease in the skillet instead of oil for extra flavor.
- Want mini cornbreads? Divide the batter into muffin tins and bake at 400°F for about 15 minutes.
- Add-ins: Mix in chopped jalapeños, shredded cheddar, or cooked crumbled sausage for variation.
Frequently Asked Questions
Yes, self-rising white cornmeal works just as well.
Nope! This is classic, savory Southern-style cornbread with no sugar added.
Yes. Use an 8x8-inch baking dish, but you won’t get the same crisp edges.
Yes, but you’ll need to add 1 tablespoon baking powder and ½ teaspoon salt to the dry mix.
Storage & Reheating Tips
- Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- Reheat in the oven at 300°F for 5–10 minutes or microwave individual slices.
- Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
More Cornbread Recipes You'll Love
- Cracklin Cornbread
- Sweet Potato Cornbread
- Barbecue Cornbread Muffins
- Easy Cornbread Dressing
- Sloppy Joe Cornbread Casserole
- Hush Puppy Recipe
- Strawberry Shortcake with Cornmeal Biscuits
Did you grow up eating savory skillet cornbread like this one? Or do you prefer a sweet, cake-like version? Let me know in the comments. I’d love to hear how your family makes it!
📖 Recipe
Southern Cornbread Recipe (Skillet-Style)
Video
Equipment
- 1 10-inch cast iron skillet
Ingredients
- 1 tablespoon shortening or vegetable oil
- 2 cups self-rising cornmeal (yellow or white)
- 1 ⅓ cups buttermilk
- 1 large egg, lightly beaten
- ¼ cup vegetable oil
- 1 tablespoon butter plus extra for serving
Instructions
- Preheat the oven to 425 degrees F. and place a cast iron skillet with 1 tablespoon of shortening or vegetable oil in it inside the oven while preparing the cornbread.
- In a large bowl, whisk together the 2 cups self-rising cornmeal, 1 ⅓ cups buttermilk, 1 large egg, and ¼ cup vegetable oil until combined. Set aside.
- Carefully remove the hot skillet from the oven and pour in the cornbread batter. Smooth the top with a spatula.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Immediately spread 1 tablespoon butter over the top while the cornbread is still hot.
- Let cool for 5–10 minutes before slicing and serving warm. Enjoy!
Notes
- Use full-fat buttermilk for best results.
- Do not overmix the batter to keep the texture light and fluffy.
- If you don’t have self-rising cornmeal, add 1 tablespoon baking powder and ½ teaspoon salt to plain cornmeal.
Original post date 11/16/2018. Updated 11/07/2022 and 05/22/2025.
Tracy says
If I want to make my cornbread thin how much difference of ingredients would I use ?
LaKita says
Hi Tracy! You can cut the recipe in half or cook it in a 9x13-inch baking dish or rimmed sheet pan for a thinner cornbread.
Bob says
Love your recipe!
LaKita says
Thank you, happy to hear it Bob!
carol says
This is same recipe I use~ Love it! I live in Gulf Shores, so we are neighbors. 🙂
LaKita says
Hi Carol, thank you! Hope you're save in Gulf Shores 🙂
Amanda says
Turned out almost quiche like.
LaKita says
I'm sorry the recipe didn't work for you Amanda! I've been making it this way for years and never had it turn out anything like quiche.
Akaleistar says
I love cornbread!
LaKita says
Thank you! So do I 🙂