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–+ servings
cornbread in cast iron pan
Victor Eskew

Southern Cornbread

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Classic Southern-style cornbread baked in a cast iron skillet for a golden, crispy crust and tender, slightly crumbly interior. This straightforward recipe uses buttermilk for tang and butter for richness, delivering authentic cornbread in under an hour. Perfect as a side dish or foundation for cornbread-based recipes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast, dinner, Side Dish, Snack
Cuisine: American
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Ingredients Equipment Method Notes

Ingredients
  

Cornbread Batter
  • 1 cup Cornmeal yellow or white
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • 1 cup Buttermilk
  • ¼ cup Whole Milk
  • 1 whole Egg large
  • ¼ cup grass-fed butter grass-fed, salted, melted for the batter
  • 1 tablespoon grass-fed butter for greasing the hot skillet
For Serving
  • 4 oz grass-fed butter grass-fed, salted, for spreading

Equipment

Method
 

Prep
  1. Preheat oven to 425°F.
  2. Place a cast iron skillet in the oven as it heats.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter until smooth.
  5. Pour the wet ingredients into the dry ingredients.
  6. Mix just until combined.
Cook
  1. Carefully remove the hot skillet from the oven.
  2. Add 1 tablespoon butter to the skillet and swirl to coat.
  3. Pour the batter into the hot skillet and spread evenly.
  4. Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
Rest and Serve
  1. Let rest for 5 minutes before slicing.
  2. Serve with butter for spreading.

Notes

The key to proper cornbread texture is preheating the cast iron skillet—this creates the signature crispy bottom crust that sets Southern cornbread apart. Don't overmix the batter; lumps are fine and result in a more tender crumb. Store leftovers wrapped in foil at room temperature for up to 2 days, or freeze individual slices wrapped tightly for up to 3 months. Reheat in a 350°F oven for 10 minutes to restore the crust. For a sweeter Northern-style cornbread, add 2-3 tablespoons of sugar to the dry ingredients. This cornbread pairs well with chili, barbecue, or can be crumbled for dressing and stuffing applications.

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