Classic Southern Cornbread Recipe

The Magic of a Hot Skillet

We start with a cold pan in a cold oven. That might sound funny. But trust me, it’s a little secret. The skillet gets hot as the oven heats up.

When you pour the batter into the hot pan, it sizzles. That sizzle gives the bottom a wonderfully crispy crust. I still smile when I hear that sound. It means good cornbread is coming.

A Story About My First Cornbread

My first try was a bit of a mess. I used a fancy glass dish. The cornbread came out soft and pale. It was tasty, but it wasn’t right.

My grandpa saw it and just chuckled. He handed me his old cast iron skillet. “Use this next time,” he said. What a difference it made. That’s why this method matters. It gives you that perfect, crispy edge everyone loves.

Why We Use Buttermilk

Buttermilk makes this bread tender. It also gives it a little tang. That flavor is the heart of real Southern cornbread.

Mixing the wet and dry ingredients gently is key. Do not overmix. A few lumps in the batter are just fine. Overmixing makes the bread tough. This matters because gentle hands make a soft bread.

Let’s Talk Ingredients

This recipe is simple. It’s just cornmeal, flour, and a few other things. The room temperature ingredients are important. They help everything mix together smoothly.

*Fun fact*: Did you know cornmeal is just dried corn ground into a powder? It’s been a staple food for centuries. What’s your favorite way to eat cornbread? With butter, honey, or all by itself?

The Waiting is the Hardest Part

When that cornbread is in the oven, the smell is amazing. It fills the whole house. It makes everyone’s stomach rumble. You have to let it cool a little before you cut it.

If you cut it too soon, it might crumble. Waiting for a few minutes lets it set. This is a small lesson in patience. Good things come to those who wait. Do you find it hard to wait for fresh baked goods too?

Your Turn in the Kitchen

Now you know my cornbread secrets. It’s a simple joy to bake. It goes with so many meals, from soup to stew.

I would love to hear about your baking adventure. Did you get that lovely crispy bottom? What will you serve with your golden cornbread? Share your story with me.

Ingredients:

Ingredient	Amount	Notes
Extra virgin olive oil	1 tablespoon	For greasing the skillet
Yellow cornmeal	1 cup (122 g)
All-purpose flour	1 cup (125 g)
Baking powder	3 ½ teaspoons
Kosher salt	1 teaspoon
Buttermilk	1 ½ cups (367.5 g)	Room temperature
Eggs	2 large	Room temperature
Vegetable oil	½ cup

My Best-Ever Cornbread

Hello, my dear! Come sit with me. Let’s talk about cornbread. This recipe is my old friend. I have made it a thousand times. It is simple and honest food. The smell fills your whole kitchen. It makes any meal feel special. I learned this from my own grandma. She always used a cast iron skillet. That skillet holds so many memories for me. I still laugh at that.

Here is how we make it. Follow these steps with me. You will have a golden-brown beauty in no time.

• Step 1: First, we get our skillet ready. Rub a little oil all over the inside. Now, put the cold skillet right into your cold oven. Turn the oven on to 400 degrees. This is my favorite trick. (A hard-learned tip: A hot skillet makes the bottom wonderfully crispy. Trust me on this one!)
• Step 2: Let’s mix the dry things. Grab a medium bowl. Add your cornmeal, flour, baking powder, and salt. Whisk them all together. Doesn’t that look like sunshine in a bowl? I think so. Set this bowl aside for a moment.
• Step 3: Now for the wet ingredients. Use another small bowl. Pour in the buttermilk, crack in the eggs, and add the oil. Whisk it all until it’s friendly and combined. See how the eggs disappear? That means you are doing it right.
• Step 4: Time to bring the family together. Pour your wet mixture into the dry one. Gently stir them. Just mix until you see no more dry flour. A few little lumps are just fine. Over-mixing makes tough cornbread. We want it tender.
• Step 5: Your oven should be hot now. Be very careful. Pull the rack out. The skillet will be very hot. Pour your batter right into that sizzling pan. It will sizzle a little. That is a good sound! Put it back in the oven. Bake for about 25 minutes. How do you know it’s done? Share below! A toothpick should come out clean.
• Step 6: The hardest part is waiting. Let the cornbread rest in the skillet. Just for a few minutes. This helps it set. Then you can slice it into big wedges. Serve it warm with a pat of butter. Oh, it just melts right in. Doesn’t that smell amazing?

Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 8 servings
Category: Side, Bread

Three Fun Twists to Try

Once you master the classic, you can play. I love to add little surprises. It keeps things interesting in the kitchen. Here are a few of my favorite ideas. They are all so simple and good.

• Cheesy Jalapeño Joy: Stir in a cup of shredded cheddar cheese. Add one finely chopped jalapeño. It gives a nice little kick. So tasty with chili.
• Sweet Summer Corn: Fold in a cup of fresh corn kernels. It adds a sweet, juicy pop in every bite. This is perfect for a barbecue.
• Herby Garden Delight: Mix in two tablespoons of fresh, chopped herbs. I love chives or rosemary. It smells like a summer garden.

Which one would you try first? Comment below!

How to Serve Your Cornbread

This cornbread is a wonderful friend to other foods. It loves to be part of a big, happy table. For a cozy supper, serve it with a big bowl of bean soup. Or, crumble a piece over a bowl of spicy chili. My mouth is watering just thinking about it. You can also just eat it warm with honey butter. That is a treat all by itself.

What should you drink with it? For a chilly evening, a glass of cold apple cider is perfect. It is sweet and tangy. For the grown-ups, a pale ale pairs nicely. The beer cuts through the richness. It is a lovely combination. Which would you choose tonight?

Keeping Your Cornbread Cozy

Let’s talk about keeping your cornbread happy. Once it’s cool, wrap it tightly. I use foil or a container. It stays fresh on the counter for about two days.

For longer storage, the freezer is your friend. Wrap each piece individually. Then pop them all in a freezer bag. This way, you can grab one piece anytime.

To reheat, just warm it in your oven. I set mine to 350 degrees. It brings back that fresh-baked warmth and crisp edge.

I once left a whole pan out overnight. It was as dry as a bone the next day. I learned my lesson about wrapping it up right away.

This matters because a good batch cook saves you time. You can enjoy your hard work for days. It makes a busy week feel simpler.

Have you ever tried storing it this way? Share below!

Simple Fixes for Cornbread Troubles

Is your cornbread too dry? You might have baked it a bit too long. Next time, check it a few minutes earlier. A perfect toothpick should have a few crumbs.

Does it stick to the pan? That hot skillet is the secret. Make sure you grease it well before the oven heats up. I remember my first cornbread stuck in one spot. We just ate around it!

Is the middle not cooking through? Your oven might be too hot. An oven thermometer can help you check. Getting the temperature right makes all the difference.

Fixing these small issues builds your cooking confidence. You learn what to look for. It also makes your food taste so much better. Good flavor comes from little adjustments.

Which of these problems have you run into before?

Your Cornbread Questions Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free flour blend. It works very well.

Q: Can I make the batter ahead?

A: I do not recommend it. The baking powder works best right away.

Q: What if I don’t have buttermilk?

A: Add one tablespoon of vinegar to regular milk. Let it sit for five minutes.

Q: Can I double this recipe?

A: Absolutely. Use a bigger pan or two skillets. Just watch the baking time.

Q: Any extra tips for more flavor?

A: You can add a handful of shredded cheddar cheese. It is a lovely, tasty twist.

Fun fact: A hot skillet gives the bottom a wonderfully crispy crust.

Which tip will you try first?

My Kitchen Table to Yours

I hope you love making this cornbread. It is a recipe full of warm memories for me. I love sharing it with new friends like you.

Seeing your creations would make my day. Please share a picture of your golden-brown bread. Let’s build a little community of cooks.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.