Go Back
southern cornbread recipe
Milica

Classic Southern Cornbread Recipe

There’s something about the smell of cornbread baking that instantly feels like home. For me, it’s memories of big family dinners, chili nights, and watching my grandma pull a hot skillet out of the oven with hands she swore weren’t ever afraid of heat.
Print Recipe Pin Recipe
Course: Side Dish
Ingredients Method

Ingredients
  

  • 1 ½ cups stone-ground yellow cornmeal
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups buttermilk plus more as needed
  • 2 large eggs
  • ¼ cup unsalted butter, melted plus 1–2 tablespoons for the skillet
  • 1 tbsp sugar
  • Optional: ¼ cup bacon grease or lard for extra flavor and crispiness

Method
 

Preheat Your Oven and Skillet
  1. Start by preheating your oven to 425°F (220°C). Place your cast iron skillet (8- or 9-inch) into the oven as it heats. A hot skillet is key to that signature crispy crust.
  2. Add a tablespoon or two of butter or bacon grease to the skillet before you pop it in — this will melt and coat the pan so the batter doesn’t stick and the edges get golden and flavorful.
Mix the Dry Ingredients
  1. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Make sure everything is evenly combined, especially the leavening, for an even rise.
Add the Wet Ingredients
  1. In a separate bowl or measuring cup, whisk together the buttermilk, eggs, and melted butter. Slowly pour this mixture into the dry ingredients and stir until just combined. T
  2. he batter should be thick but pourable. If it’s too dry or stiff, add a splash more buttermilk.
Pour Batter into Hot Skillet
  1. Carefully remove the hot skillet from the oven using oven mitts (it’s very hot). Swirl the melted fat around to coat the bottom and sides.
  2. Pour in the cornbread batter — it should sizzle as it hits the pan, which is exactly what you want. Smooth the top with a spatula.
Bake Until Golden
  1. Place the skillet back in the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Let it cool for at least 5 minutes before slicing. You can serve it straight from the skillet or flip it out onto a cutting board for dramatic effect.