There's nothing quite like a warm slice of Southern cornbread, golden on the edges, tender in the middle, and baked in a trusty cast iron skillet. Made with cornmeal, buttermilk, and a touch of butter, this classic side dish is the perfect partner for collard greens, beans, or Sunday dinner.
Updated August 2025: This post has been refreshed with improved tips, FAQs, and serving suggestions for the best results. The recipe was originally posted on November 16, 2018.
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I've been making this recipe for years, and it's one that feels like home. Growing up in the South, cornbread was always on the table, and now I love sharing this easy, authentic recipe with you. Learn more about me and my modern Southern cooking on my About Page.
Before You Bake, Read This
Here's what you need to know before pulling out your skillet:
- Cast Iron is Key: A hot cast iron skillet gives cornbread its signature crispy edges.
- Don't Skip the Buttermilk: It adds tang and keeps the crumb tender.
- Preheat the Pan: Heating the skillet with oil or butter before adding the batter prevents sticking and helps with browning.
Key Ingredients
- Cornmeal - the star of the recipe, use self-rising cornmeal.
- All-Purpose Flour - balances texture so it's not too crumbly.
- Buttermilk - brings tang and moisture.
- Egg - binds the batter.
- Butter (or bacon drippings) - adds richness and classic Southern flavor.
👉🏾 See the recipe card below for exact quantities and full instructions.
📖 Recipe
Southern Cornbread Recipe
Video
Equipment
- 1 10-inch cast iron skillet
Ingredients
- 1 tablespoon shortening or vegetable oil
- 1 ⅓ cups buttermilk
- 1 large egg, lightly beaten
- ¼ cup vegetable oil
- 2 cups self-rising cornmeal (yellow or white)
- 1 tablespoon butter plus extra for serving
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet inside with 1 tablespoon shortening in it while it preheats.
- In a large bowl, whisk together 1 ⅓ cups buttermilk, 1 egg, and ¼ cup oil.
- Add 2 cups cornmeal and whisk until combined.
- Carefully remove hot skillet from the oven, pour in the batter, and spread evenly.
- Bake 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Immediately spread 1 tablespoon butter over the top while the cornbread is still hot.
- Let cool 5 minutes before slicing. Serve warm.
Notes
After You Bake
- Serving Suggestions: Perfect with collard greens, chili, or BBQ ribs. Try pairing it with my Southern Collard Greens Recipe or Southern Mac and Cheese.
- Variations: Add diced jalapeños, shredded cheddar, or fresh corn kernels to the batter.
- Storage Tips: Wrap tightly and store at room temperature for a few days. Reheat slices in the oven for the best texture.
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LaKita's Expert Tips
- Heat your skillet well, this creates crispy edges.
- Don't overmix, overworking the batter makes cornbread tough.
- Divide the batter evenly in a muffin pan and bake at 400°F for about 15 minutes for cornbread muffins.
Frequently Asked Questions
Yes! Use 1 cup milk plus 1 tablespoon vinegar or lemon juice as a substitute.
Yes, but you won't get the same crispy edges as with cast iron.
Wrap tightly or store in an airtight container for up to 3 days at room temperature. Freeze for longer storage.
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!
💌 From my kitchen to yours, happy baking!
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 🙂