The secret to great Southern cornbread is a screaming-hot, buttered cast-iron skillet — it gives you that crackly, golden crust while the inside stays tender. Sweetness is a regional debate; this version is balanced, so adjust the sugar to your taste.
Ingredients
- 1 cup cornmeal + 1 cup all-purpose flour
- ¼ cup sugar (more or less to taste)
- 1 tbsp baking powder + ½ tsp salt
- 1 cup buttermilk
- 2 eggs
- 6 tbsp butter, melted (plus more for the skillet)
Method
- Place a 9–10" cast-iron skillet with a pat of butter inside and heat the oven to 425°F (220°C) — let the skillet get hot.
- Whisk the cornmeal, flour, sugar, baking powder and salt together.
- In another bowl, whisk the buttermilk, eggs and melted butter. Pour into the dry ingredients and stir just until combined — don't overmix.
- Carefully pull out the hot skillet, swirl the butter, and pour in the batter; it should sizzle.
- Bake 20–25 minutes until golden and a toothpick comes out clean. Cool a few minutes, then cut into wedges and serve warm with butter.
🌽 That crust
Don't skip preheating the skillet with butter — the sizzle when the batter hits is exactly what creates the crisp, golden bottom crust.
The Southern table’s daily bread
Cornbread is a Southern and soul-food cornerstone with deep roots in Indigenous and African American cooking — cornmeal baked into a golden bread that ranges from savoury and crumbly (Southern, often skillet-baked) to sweeter and cakier (Northern). The classic Southern version bakes in a screaming-hot cast-iron skillet for a crackly crust.
It's the bread that mops up pot likker and completes a soul-food plate.
Ingredient notes & substitutions
- Cornmeal — medium grind, the base and the flavour.
- Fat — bacon drippings or butter; heating it in the skillet builds the crust.
- Buttermilk — for tang and tenderness.
- Egg and leavening (baking powder or soda); sugar to taste, per the age-old North-South debate.
🔥 Pro tips
Preheat the fat in a cast-iron skillet until it's genuinely hot, then pour the batter in — that sizzle is what gives the crackly, browned crust. Don't overmix; a few lumps are fine. Bake hot and pull it the moment it's set, before it dries out. Serve it warm.
Common mistakes to avoid
- Dry cornbread. Don't over-bake, and don't skimp on fat or buttermilk.
- A pale, soft crust. Heat the skillet and the fat before the batter goes in.
- Overmixing. It makes the crumb tough — stir just to combine.
- Too much sugar if you're after the classic savoury Southern style.
What to serve with cornbread
- Collard greens and their pot likker.
- Fried chicken or a bowl of chili.
- Simply warm with butter and a drizzle of honey.
Storage & reheating
Cornbread keeps for 2–3 days wrapped at room temperature and freezes well for up to 3 months. Warm it before serving to bring back its just-baked texture.
Cornbread FAQ
Should cornbread be sweet?
It's a regional debate. Classic Southern cornbread is savoury and crumbly; Northern-style is sweeter and cakier. Make it how you like it.
Why is my cornbread dry?
Usually over-baking or too little fat and buttermilk. Pull it as soon as it's set and keep the batter rich.
Do I need a cast-iron skillet?
It gives the best crackly crust, but a preheated baking dish works. The key is a hot pan and hot fat.
What can I use instead of buttermilk?
Milk with a spoon of lemon juice or vinegar, left a few minutes to curdle, is a good substitute.
Can I make it ahead or freeze it?
Yes — it freezes well. Wrap tightly, and reheat to refresh the texture before serving.