My grandmother’s cast iron skillet was practically a family member in our home. Nothing came from it more frequently than her golden best Southern cornbread recipe, its perfect crust making that distinctive sizzling sound as she poured the batter into hot fat. “The secret,” she’d say with a wink, “is getting that skillet hot enough to hear the batter sing when it hits the pan.”
Standing beside her in that tiny Kentucky kitchen, I learned that best Southern cornbread recipe wasn’t just food—it was heritage, connection, and love made edible. Now, as I make this same recipe with my children, that familiar sizzle takes me back to my grandmother’s kitchen, creating a thread of tradition that spans generations.
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Why You’ll Love This Southern Cornbread Recipe
This best Southern cornbread recipe has become one of our favorite quick bread recipes for effortless family meals. Here’s why you’ll love it:
- Authentically Southern: No sugar and minimal flour for true traditional flavor.
- Perfect texture: Crispy edges with a tender, non-crumbly interior.
- One-skillet wonder: From stovetop to oven in the same pan for easy cleanup.
- Ready in 25 minutes: Quick enough for busy weeknight dinners.
- Healthy option: Lower in calories than sweet cornbread varieties.
While some cozy breakfast recipes feature sweet breads, this savory cornbread brings wonderful balance to your morning meal options. The food processor can quickly pulse your cornmeal to a finer texture if you prefer a less rustic result.
Simple Ingredients for Perfect best Southern cornbread recipe
For this best Southern cornbread recipe, you’ll need:
- 2 tablespoons bacon fat, lard, or vegetable oil
- 2 cups stone-ground cornmeal (white or yellow)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
The cornerstone of authentic best Southern cornbread recipe is using the right cornmeal. Look for stone-ground varieties, which contain some of the hull and germ for better texture and flavor. If you’re wondering about adding extra eggs to cornbread, it can create a richer texture, but this traditional recipe keeps it simple.
Don’t worry if you’re out of buttermilk! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. For a healthy breakfast option, serve this cornbread with eggs and fresh fruit for a balanced meal that saves time on busy mornings.
Easy Step-by-Step Preparation best Southern cornbread recipe
- Preheat your oven and skillet together. Place your 10-inch cast iron skillet in the oven and heat to 450°F. This preheating step is absolutely essential for that signature crust!
- Mix your dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined. A food processor can be used for a finer texture, saving you time and effort.
- Combine wet ingredients separately. In a medium bowl, beat the eggs lightly, then add the buttermilk and melted butter. My daughter Lily loves this job, saying the yellowish mixture looks like “liquid sunshine.”
- Create a well and mix gently. Make a well in the center of your dry ingredients and pour in the wet mixture. Stir just until combined – overmixing will make your cornbread tough. The batter should be thick but pourable.
- Prepare the hot skillet. CAREFULLY remove the hot skillet from the oven (use a thick oven mitt!). Add the bacon fat, lard, or oil to the skillet and swirl to coat the bottom and sides. It should sizzle and shimmer.
- Pour and listen for the sizzle. Pour your batter into the hot skillet – you should hear that satisfying sizzle as the batter hits the hot fat. This quick, easy step ensures the perfect crust.
- Bake until golden. Return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool briefly before serving. Allow the cornbread to cool in the skillet for 5 minutes before cutting. This resting period lets the structure set.
The entire process takes just 10 minutes of hands-on time, making this best Southern cornbread recipe perfect for busy families looking for healthy breakfast options or quick dinner sides.
My Best Tips for best Southern cornbread recipe Success
After years of making this recipe (and learning from occasional mistakes!), I’ve gathered some helpful wisdom:
For the crispiest crust: Never skip preheating your skillet! This step creates that distinctive crispy edge that defines great Southern cornbread. If you’re wondering why Southerners don’t put sugar in cornbread, it’s because the natural flavors shine without it.
For perfect texture: Don’t substitute regular milk for buttermilk unless you absolutely must. Buttermilk’s acidity creates a tender crumb and reacts with the baking soda for proper rise.
For busy mornings: Mix the dry ingredients the night before to save time. This healthy breakfast option comes together in minutes when the prep work is divided.
For leftovers: Unlike many baked goods, Southern cornbread isn’t meant to stay soft for days. For a quick, easy breakfast, crumble leftover cornbread into a bowl, cover with buttermilk, and enjoy the traditional Southern treat my grandfather loved.
Answers to Your best Southern cornbread recipe Questions
Q: Can I make Southern cornbread without a cast iron skillet?
While cast iron is traditional and gives the best crust, you can use an oven-safe 9-inch round cake pan or even a square baking dish. Preheat whatever pan you’re using for the closest result. Food processor-ground cornmeal can help achieve a finer texture if using alternative pans.
Q: Why does my cornbread always turn out dry?
Dry cornbread usually comes from overbaking or too much cornmeal relative to wet ingredients. Make sure to measure carefully and check for doneness on the early side of the baking range. This easy recipe is designed to produce moist results every time.
Q: How do I store leftover cornbread?
Store cornbread at room temperature, covered with a clean kitchen towel, for up to 2 days. For a quick, healthy breakfast option the next morning, warm slices in a toaster oven and serve with eggs.
Creating Traditions Around Southern Cornbread
There’s something deeply comforting about cutting into a wedge of cornbread still warm from the oven. In our home, this recipe often accompanies Sunday dinner, creating a weekly tradition that my children now expect and cherish.
My son once asked why we always make cornbread in “that heavy black pan” instead of a regular baking dish. This simple question opened a wonderful conversation about heritage, about how recipes and cooking methods carry our history forward. Now he proudly tells friends that our cornbread isn’t just a recipe—it’s a piece of family history.
I hope this best Southern cornbread recipe becomes part of your family’s story too. When you make it, you’re not just preparing a quick, easy side dish—you’re participating in a tradition that spans generations of Southern cooks who found ways to transform simple ingredients into something truly special.
Would you share how this recipe fits into your family meals? I’d love to hear your cornbread traditions!
With warmth, Sophia
The Best Southern Cornbread Recipe Ever—So Easy
Ingredients
- 2 tablespoons bacon fat, lard, or vegetable oil
- 2 cups stone-ground cornmeal (white or yellow)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 450°F.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until well combined. A food processor can be used for finer texture.
- In a separate bowl, beat the eggs lightly, then add the buttermilk and melted butter. Mix well.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined – do not overmix.
- CAREFULLY remove the hot skillet from the oven using a thick oven mitt. Add the bacon fat, lard, or oil to the skillet and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet – it should sizzle as it hits the hot fat.
- Return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool in the skillet for 5 minutes before cutting into wedges and serving.