I’ve always believed the secret to perfect Southern cornbread lies in the balance of coarse cornmeal and creamy buttermilk. It’s not just about the ingredients—it’s how they come together in a cast-iron skillet, creating a crust that’s golden and crisp with a tender interior. There’s a subtle richness and smokiness that makes it stand out. If you’re curious about how to achieve that texture and flavor, you’ll want to explore what comes next.
Recipe
I can confidently say this is the best Southern cornbread you’ll ever make—crumbly edges, a tender center, and that golden crust that’s pure perfection. What sets it apart? Using buttermilk for tanginess and a touch of sugar for balance, plus baking it in a preheated cast-iron skillet to get that irresistible crunch.
Every bite is a mix of hearty cornmeal flavor, a hint of sweetness, and smoky richness that’ll transport you straight to a cozy Southern kitchen. Whether you’re pairing it with chili, slathering it with butter, or enjoying it as-is, this cornbread is a must-try.
Trust me, once you make it, you’ll never settle for store-bought again. Let’s get baking!
Ingredients
Great Southern cornbread hinges on the right balance of texture and flavor—crispy edges, tender crumb, and just a hint of sweetness. The secret? Quality cornmeal and a touch of tang. Here’s what you’ll need, with pro tips to nail it every time:
- Cornmeal (stone-ground, medium grind) – The backbone of your bread. Stone-ground retains more flavor and texture than mass-produced varieties. *Don’t sub with fine corn flour—it’ll turn gummy.*
- All-purpose flour – A small amount keeps the crumb tender. For a gluten-free version, swap with a 1:1 GF blend.
- Buttermilk – Non-negotiable for that signature tang and moisture. *No buttermilk? Mix 1 cup whole milk + 1 tbsp vinegar or lemon juice, let sit 5 minutes.*
- Eggs – Bind everything together. Room temp blends smoother.
- Baking powder & baking soda – Double agents for lift. Check expiration dates—old leaveners mean flat bread.
- Salt – Balances sweetness. Diamond Crystal kosher salt is ideal for even distribution.
- Sugar (optional) – Purists skip it, but 1-2 tbsp enhances flavor without making it sweet. *For a Northern-style sweeter bread, bump to ¼ cup.*
- Butter or bacon fat – Butter adds richness, but bacon fat (rendered from 4-5 strips) gives it a smoky, Southern diner edge. *Melted coconut oil works for dairy-free.*
Little win: Preheat your cast-iron skillet with the fat—it creates that crave-worthy crispy crust. Garnish with a drizzle of honey or a pat of butter fresh from the oven.
How to Make the Best Classic Buttermilk Cornbread Recipe
- Preheat your oven to 425°F and grease a 9-inch cast-iron skillet or baking pan with butter. Heating the skillet guarantees a crispy crust, a hallmark of Southern cornbread.
- In a large bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Sifting the dry ingredients removes lumps and guarantees even mixing.
- In a separate bowl, combine 1 cup of buttermilk, 1/3 cup of melted butter, and 2 beaten eggs. Room-temperature ingredients blend more smoothly, so take them out of the fridge ahead of time.
- Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—overmixing can lead to dense cornbread. A few small lumps are fine; they’ll bake out.
- Pour the batter into the preheated skillet or pan. The sizzle you hear means the skillet is hot enough to create that signature crispy edge.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes to avoid overbaking.
- Let the cornbread cool for 5-10 minutes before slicing. This allows it to set properly and makes it easier to cut cleanly.
Pro Tip: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—works like a charm!
Nutrition
Cornbread is a classic Southern staple, offering a comforting and versatile side dish. Here is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 198 |
| Total Fat | 8g |
| Saturated Fat | 1.5g |
| Cholesterol | 37mg |
| Sodium | 300mg |
| Total Carbohydrate | 27g |
| Dietary Fiber | 1g |
| Sugars | 6g |
| Protein | 4g |
Chef Tips
Even though cornbread is straightforward to make, I’ve found that a few key tips can elevate it from good to exceptional. Preheat your skillet in the oven before adding the batter; this creates a crispy crust.
Use buttermilk for tanginess and moisture, and don’t overmix—lumps are okay.
Finally, bake at high heat (400°F) for a golden top. These small adjustments make all the difference.
