Classic Cornbread Recipe: A Southern Staple From Scratch
This is a classic cornbread recipe that can be used in cornbread stuffing or just eaten plain with butter or honey.
Classic Southern cornbread is crispy on the outside, tender on the inside, and built around a few simple ingredients. The key is the hot cast-iron skillet: pouring batter into hot fat creates the signature crust that distinguishes Southern cornbread from the sweeter, cake-like Northern style.
Quick Reference
- What it is: Southern-style cornbread baked in a hot cast-iron skillet for the crispy crust.
- Key technique: preheat the skillet with butter or bacon fat before pouring in the batter.
- Cornmeal: stone-ground or fine, either works.
- Southern vs. Northern: Southern is less sweet (or unsweetened); Northern is sweeter and more cake-like.
- Best with: chili, collard greens, soup, beans.
- Make-ahead: best the day of baking; cornbread stales fast.
Cornbread Recipe
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar (optional; many Southern purists omit)
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted (plus 1 tablespoon for the pan)
Instructions:
- Place a 10-inch cast-iron skillet in the oven. Preheat to 425°F.
- Whisk cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Pour wet into dry. Stir until just combined.
- Carefully remove the hot skillet. Add 1 tablespoon butter; swirl to coat.
- Pour batter into the hot skillet. It will sizzle.
- Bake 20-25 minutes until golden and a tester comes out clean.
- Cool 5 minutes in the pan. Slice into wedges. Eat warm with butter.
Northern vs. Southern Cornbread
Southern cornbread uses less sugar (or none), more cornmeal proportionally, and is baked in a hot cast-iron skillet for the crust. Northern cornbread is sweeter, lighter, often baked in a square pan or muffin tin. Both are valid; the difference is regional preference.
Frequently Asked Questions
Should cornbread be sweet?
Depends on region. Southern: barely or not at all. Northern: noticeably sweet. Both work; pick what your family grew up with.
Can I make cornbread without buttermilk?
Yes. Add 1 tablespoon lemon juice or white vinegar to 1 cup whole milk; let sit 5 minutes. Or use plain yogurt thinned with milk.
Why use cast iron?
Cast iron holds heat and creates the crispy crust that defines Southern cornbread. A regular baking pan works but produces a softer crust.
How do you store cornbread?
1 day at room temperature wrapped in a towel; 3 days refrigerated. Reheats well in a 300°F oven for 5 minutes.
Can you freeze cornbread?
Yes. Wrap tightly and freeze up to 2 months. Reheat at 350°F for 10 minutes from frozen.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
Well, maybe.
If you take them keyword “Southern” off.
A real southern cook like me will NEVER put sugar in cornbread.
That’s silly.
Fran is correct.
Cornbread has no sugar.
Cornbread with sugar is called Johnnycake.