Southern Cornbread Recipe

When it comes to classic Southern comfort food, nothing rivals homemade cornbread. This traditional Southern-style cornbread is crispy on the outside, soft and fluffy on the inside, and full of deep, buttery flavor. Unlike sweet Northern cornbread, this savory, golden-hued treat is all about cornmeal flavor, buttermilk tang, and the perfect crumbly-but-moist texture.

What sets this cornbread apart? It’s baked in a sizzling cast-iron skillet, which creates a beautifully crispy crust that holds up to butter, honey, or even a drizzle of hot sauce. Whether you’re serving it with chili, barbecue, or collard greens, or just enjoying a slice straight from the skillet, this cornbread is a must-have at any Southern table.

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Essential Ingredients for the Best Southern Cornbread Recipe

Each ingredient in this recipe plays a key role in delivering the perfect texture and taste. If you need alternatives, here are some great options!

Cornmeal – The Star of the Show

• Use stone-ground cornmeal for an authentic Southern flavor.
• Yellow cornmeal is the classic choice, but white cornmeal works just as well.
• Prefer a bit more texture? Use coarse-ground cornmeal for added crunch.

Flour – The Binder

• While plain cornmeal cornbread exists, a small amount of all-purpose flour improves texture.
• For gluten-free cornbread, substitute fine-ground corn flour or a gluten-free flour blend.

Buttermilk – The Secret Ingredient

• Buttermilk provides a touch of tang and rich moisture, making the cornbread even more tender.
• No buttermilk? Make your own by combining 1 tablespoon of lemon juice or vinegar with a cup of milk and letting it sit for 5 minutes.

Eggs – The Binder

• Eggs add a light, airy texture and prevent the cornbread from becoming too dry.
• No eggs? Substitute 2 tablespoons of unsweetened applesauce per egg.

Fat – The Flavor Enhancer

• Bacon grease is the Southern classic—it adds a smoky, savory depth.
• Melted butter gives a rich, buttery taste.
• Vegetable oil can also be used, but butter or bacon grease provide more flavor.

Baking Powder & Baking Soda – The Lifters

• These help the cornbread rise and get fluffy.
• If using self-rising cornmeal, reduce the baking powder.

Salt – The Flavor Booster

• A small pinch enhances the overall taste.
• If using salted butter, slightly reduce the added salt.

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How to Make Southern Cornbread

 Preheat the Skillet – The Secret to a Crispy Crust

• Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (218°C).
• Let it heat for at least 10 minutes—this step is essential for achieving a perfect crispy crust.

 Mix the Dry Ingredients

1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

 Combine the Wet Ingredients

In a separate bowl, whisk together:
1 cup buttermilk
1 large egg
4 tablespoons melted butter or bacon grease

 Heat the Fat for Extra Flavor

• Remove the hot skillet from the oven.
• Add 2 tablespoons of bacon grease or butter and swirl to coat the bottom.
• This step creates the best crust!

 Mix & Pour the Batter

• Gradually add the wet ingredients to the dry ingredients and stir until just combined.
• Do not overmix—the cornbread will be nice and tender. A few lumps are fine!
• Pour the batter into the hot skillet, letting it sizzle on contact.

 Bake to Perfection

• Bake at 425°F for 20-25 minutes, or until:
   The top is golden brown.
   A toothpick inserted in the center comes out clean.
   The edges pull slightly away from the pan.

 Let It Cool & Serve

• Let the cornbread rest for 5 minutes before slicing.
• Serve warm with butter, honey, or a drizzle of hot sauce.

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Toppings & Variations

Spicy Jalapeño Cornbread

• Stir in ½ cup diced jalapeños for extra heat.
• Sprinkle shredded cheddar cheese on top before baking.

Cheesy Cornbread

• Fold in ½ cup shredded cheddar, Monterey Jack, or pepper jack cheese.

Bacon & Cheddar Cornbread

• Mix in ½ cup crumbled bacon and cheese for a smoky, cheesy version.

Whole-Kernel Cornbread

• Add ½ cup of frozen, fresh, or canned corn kernels for added texture.

Sweet Southern Cornbread (If You Must! )

• Traditional Southern cornbread is not sweet, but if you like it, add 1-2 tablespoons of honey or sugar.

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How to Store and Reheat Southern Cornbread Recipe

Room Temperature:

• Wrap leftover cornbread in foil or plastic wrap and store at room temperature for up to 2 days.

Refrigerate:

• Store in an airtight container in the refrigerator for up to 5 days.

Reheat:

• Warm in a skillet over low heat or in the oven at 350°F for 5-10 minutes.

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Can You Freeze Southern Cornbread?

Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
To reheat, thaw at room temperature and warm in the oven at 350°F for 10-15 minutes.

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Serving Ideas & Pairings

This classic cornbread pairs beautifully with:
Chili – A warm, cozy bowl of chili + cornbread = comfort food heaven!
BBQ Ribs & Pulled Pork – The smoky flavor pairs beautifully with cornbread.
Collard Greens – A must-have Southern side dish.
Breakfast – Serve with eggs, butter, and honey for a morning treat.

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There you have it—The Best Southern Cornbread Recipe that’s golden, crispy, and full of rich, buttery goodness! Serve it on the side with your favorite comfort foods or enjoy it on its own, and this recipe will bring a taste of the South right to your table. Enjoy!

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