How to Make Classic Southern Cornbread

Learn how to make classic Southern cornbread with this easy, homemade recipe. Crispy on the edges, tender on the inside, and perfect for any meal!

Cornbread is a true Southern staple, and growing up, there was nothing better than a warm slice of cornbread, fresh out of the oven, slathered in butter. To this day, one of my favorite comfort meals is cornbread and pinto beans—it’s something I make for my family, and my kids absolutely love it! And if you’re really Southern, you can’t forget the classic combo of cornbread and milk. Don’t knock it ‘til you try it—it’s a simple yet perfect treat!

Homemade cornbread is worth the effort over store-bought versions. Honestly, it takes very little time to make and it’s likely you have all that you need in your well stocked pantry. I love that by making it from scratch, I get to control the quality of ingredients. It brings me alot of joy to use fresh eggs from our backyard and raw milk when I have it on hand. 

What You’ll Love About This Recipe

You’ll love this southern cornbread recipe because it’s quick to make, easy to clean up, and incredibly versatile! With just a few basic ingredients, you can have a warm, golden cake of cornbread on the table in no time. Plus, this recipe allows for endless customization—add in your favorite extras like cheddar, jalapeños, or even bacon. Whether you’re serving it with chili, pinto beans, or just a drizzle of honey butter, this cornbread is the perfect side to any meal, making it a go-to recipe for busy nights!

What Makes Southern Cornbread Southern?

If you grew up in the South you already know and understand that authentic Southern style cornbread isn’t sweet! Zero sugar is involved. Homemade southern-style cornbread is savory, a little bit crumbly, and almost always made in a cast iron skillet! Here’s what sets it apart:

• Made primarily with cornmeal. There’s little to no flour involved. 
• No sugar.
• It’s baked in a cast iron skillet that’s been preheated with a dollop of fat like bacon grease or lard. 

The Secret to Perfect Southern Cornbread: A Cast Iron Skillet

A cast iron skillet isn’t just a cooking tool; it’s the key to achieving the crispy crust that true Southern cornbread is known for. Here’s why you’ll want to use one and how to use it effectively:

• Retains and distributes heat evenly, ensuring you get perfectly cooked cornbread.
• It creates a sizzling hot surface for the batter to get that crispy golden crust. 
• When seasoned properly, a cast iron skillet adds a little bit of flavor. 

To use it effectively:

• Preheat it as you preheat your oven before adding the cornbread batter. Honestly, you should preheat your cast iron skillet any time you use it. 
• Add a tablespoon of bacon grease to your hot skillet and let it sizzle before pouring in your batter.
• When you hear that sizzle, you’ll know you’re about to have cornbread with a perfectly crispy crust.

Key Ingredients

Cormeal: The star of the show! Choose a good quality cornmeal, stone ground for the best texture and flavor. If you have a grain mill you can actually grind popcorn kernals and make your own cornmeal. I prefer yellow cornmeal over white cornmeal due to the stronger corn flavor. 

Fat: Butter or bacon drippings are essential for this recipe. This helps not only with flavor but it keeps the cornbread from sticking to the pan or skillet. It also add to the crispness of the outside that true southern cornbread is known for. I keep a small glass jar of leftover bacon drippings in my refrigerator for this exact purpose. 

Buttermilk: Using buttermilk adds moisture and a little extra flavor. If you don’t have buttermilk on hand, you can add a little lemon juice or white venigar to regular milk. (About 1 tablespoon per cup.)

You can find the full list of ingredients in the recipe card below.

How to Make Southern-Style Homemade Cornbread

Preheat 

1. For extra crispy edges, you’ll want to preheat your cast-iron skillet in the oven before adding the batter. Preheat the oven to 425°F place your skillet inside the oven while it’s preheating.

Mix the Batter

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. 
2. In another bowl, mix together eggs, buttermilk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and fold them together until there are no dry clumps. The batter will still be lumpy so be careful not to overmix! 

Fill the Skillet & Bake

1. Carefully remove the HOT skillet from the oven and add a dollop of bacon grease to the pan. You should hear a sizzle sound. Gently roll the pan moving the grease all around the bottom. Then pour the cornbread batter into the prepared pan. Use a spatula to smooth the top. 
2. Bake for 20 to 25 minutes until the top is golden brown and a toothpick comes out clean. 
3. Remove the cornbread from the oven and let it cool for about 10 minutes before serving. 

Getting the Right Batter Consistency

The key to perfect Southern cornbread lies in the batter consistency. Here’s how to nail it:

• Aim for a consistency thicker than pancake batter but still pourable
• The batter should spread slowly when poured into the hot skillet
• If too thick, add buttermilk a tablespoon at a time
• If too thin, sprinkle in additional cornmeal mix

Pro Tip: Let the batter rest for 5 minutes before pouring into the skillet. This allows the cornmeal to absorb the liquid, resulting in a more tender cornbread.

How to Serve Homemade Cornbread

• Honey Butter Topping: Mix 1/4 cup softened butter with 2 tablespoons honey and spread on warm cornbread.
• Cornbread & Milk: Add a cold slice of cornbread to a bowl and fill it with milk. My favorite way to enjoy it! 
• Classic Southern Pairings: Serve this as the perfect side dish to a bowl of chili, pinto beans, fried chicken, or collard greens of course.

Storing Homemade Cornbread

Homemade cornbread is best served fresh, but you can store it and reheat the leftovers for later.

Storage:

Store leftover cornbread at room temperature in an airtight container for up to 2 days.

For longer storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil. Cornbread should freeze well for up to 3 months.

Reheating:

• Oven Method: Wrap in foil and heat at 350°F for 10-15 minutes.
• Skillet: For a crispy texture, reheat slices in a buttered skillet over medium heat.
• Microwave: Heat individual pieces for 20-30 seconds on medium power. This is my least favorite method because it’s easy to overheat and become tough.

Variations & Add-Ins

• Cheddar and Jalapeños: Add shredded cheddar and chopped jalapeños for a spicy, cheesy twist.
• Cheddar and Broccoli: This version is absolutely delish with soups! Add shredded cheddar and chopped broccoli as you’re mixing together your batter. 
• Mexican Style: Add corn kernels, diced jalapeños, cheddar cheese, and a little sour cream for a fun Mexican stylecornbread.
• Sweet Cornbread: If you prefer a sweeter bread, try adding a bit of sugar or honey.

FAQ’s

More “Southern” Recipes You May Love

• Skillet Fried Chicken Legs
• Strawberry Shortcakes made with sourdough discard
• Sourdough Chicken and Dumplings

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking! 

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