There’s almost nothing more delicious or classic than Southern Buttermilk Cornbread in Cast Iron. What sets this cornbread recipe apart is a combination of stone-ground cornmeal and buttermilk. It’s moist and buttery with a crispy golden edge, perfect for serving with fried chicken, chili, or a big bowl of soup.
If you love cornbread, try my Sausage Cheese Cornbread Quiche, Creamed Corn Cornbread Muffins, and Sour Cream Cornbread.
In This Post
The Southern Cornbread I Grew Up On
As a Southern cook, I’ve been making cornbread for years, and there’s nothing quite like baking it in a well-seasoned cast iron skillet. This recipe stays true to its roots, using stone-ground cornmeal and buttermilk, just like my Grandmother and Mother did before me. These simple ingredients are staples in my kitchen and create a rich, flavorful cornbread steeped in tradition that I’m always proud to serve. Y’all, it’s simply delicious.
Why This Cornbread Deserves a Spot at Your Table
Quick and Easy for Busy Days – With just 10 minutes of prep, you’ll have cornbread baking in the oven.
Not Too Sweet—Just the Way I Like It – Over the years, I’ve learned that not all cornbread is created equal. This recipe has no added sweetness, making it the perfect base for a drizzle of honey or a generous pat of butter.
Classic Southern Cornbread Ingredients
- Stone-ground yellow cornmeal works best for this recipe! It’s coarser and results in a better-baked texture.
- For the basics, you’ll use all-purpose flour, baking powder, baking soda, and salt.
- To combine the batter, buttermilk, an egg, vegetable oil (or corn oil), and unsalted butter are used.
Recipe Variations And Additions
- Add Jalapenos: For a kick, add diced and deseeded jalapenos. You can make green chili and cheddar cornbread for a mild, spicy flavor.
- Skillet Swap: If you don’t have a cast iron, use a ceramic square or round baking dish. The key is to use a heavy bottom dish to distribute heat evenly when baked.
- Add Sweetness: For a hint of sweetness, add up to 2 tablespoons of honey, sugar, or maple syrup to the batter.
How To Make Southern Cornbread From Scratch
- Combine the dry ingredients in a medium-sized bowl. In a separate bowl, mix together baking soda and buttermilk.
- Add butter and one teaspoon of oil to a 10-inch cast iron skillet. Bake for 5 to 7 minutes at 375 degrees.
- Beat the egg and oil together. Pour the mixture into the cornmeal mixture. Add the buttermilk mixture and blend until the batter comes together. Don’t overmix.
- Remove the skillet from the oven and swirl the butter to cover the pan. Pour the batter into the skillet and bake in the oven for 25 minutes or until golden brown. Slice into wedges and serve.
Donya’s Tips For Making Old Fashioned Cornbread
- Use Stone-Ground Cornmeal: It gives cornbread a rich, authentic texture and deep flavor.
- Preheat the Cast Iron Skillet: Heating the skillet first is what makes a golden, crispy crust.
- Don’t Overmix the Batter: Gently fold the ingredients until they come together to keep the texture light.
- Add Buttermilk: Buttermilk makes the cornbread tender and moist.
- Let It Rest Before Serving: Allow the cornbread to cool slightly to let the flavors settle.
Can I Make This Cornbread Recipe Gluten-Free?
You sure can! Swap regular flour with a gluten-free all-purpose flour blend, and you’re ready.
Frequently Asked Questions
Cornbread will last up to 5 days in the fridge. Once it is completely cooled, I like to wrap it in plastic wrap. Otherwise, you can remove it from the cast iron and store it in an airtight container. It can be stored at room temperature for up to 2 days.
Oh yes! Once cooled, remove the cornbread from the cast iron and transfer it to a plastic bag or freezer-safe container. It will last for up to 3 months in the freezer. I like to wrap individual slices in plastic wrap and then store them so I can reheat one slice at a time.
To heat it back up, place your leftovers in an oven preheated to 350°F for 10-15 minutes or until warmed. You can also pop this Southern cornbread recipe with buttermilk in the microwave wrapped on a damp paper towel. Heat for about 15-20 seconds and check until just warm.
Self-rising cornmeal has these mixed in, so it can be swapped for regular cornmeal, but you’ll need to leave out the baking soda and baking powder.
What To Serve With Southern Cornbread
My quick answer is “just about everything,” but I do have some favorites:
- Soups and Stews: a big slice of buttered cornbread is a must with Crock Pot Ham and White Bean Soup, my Southern Soul Chili or Chicken Stew.
- Bowl of Beans: For a classic Southern combination, a big bowl of Pinto Beans or Black-Eyed Peas with hot cornbread is downright heavenly. Oh, and don’t forget the hot sauce!
- Traditional Sunday Supper: there’s nothing like a beautiful Brown Sugar Pork Roast, or pulled pork with Collard Greens and Mom’s Potato Salad for supper.
More Classic Recipes You’ll Love
If you tried this Southern Cast Iron Cornbread Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 cup yellow cornmeal (fresh, and preferably stone-ground)
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups buttermilk
- 1 large egg
- ⅓ cup corn oil or vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375 degrees.
- In a bowl, blend together cornmeal, flour, baking powder, and salt. In a separate bowl, mix together baking soda and buttermilk.
- Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes.
- Beat egg and oil together. Pour into cornmeal mixture. Add buttermilk mixture and blend until batter comes together. Don't over mix.
- Remove the skillet from the oven and swirl butter to make sure it covers the pan. Pour batter into skillet and bake in oven for 25 minutes or until golden brown on top.
Notes
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- Add Jalapenos: For a kick, add diced and deseeded jalapenos. You can make green chili and cheddar cornbread for a mild, spicy flavor.
-
- If you don’t have a cast iron, use a ceramic square or round baking dish. The key is to use a heavy bottom dish to distribute heat evenly when baked.
-
- Add Sweetness: For a hint of sweetness, add up to 2 tablespoons of honey, sugar, or maple syrup to the batter.
Nutrition
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Truly enjoyed this with a bowl of Hoppin John (no rice please). Nice to see a recipe for corn bread without sugar. And, yes, cast iron is the only way to make this. Thank you.
I’m glad to hear you enjoyed it! ~Donya
This recipe does not mention the size skillet called for. I have a well seasoned 11-12” skillet that I’d love to make cornbread in. Wondering if I should basically double the ingredients?
Hey Lynn,
Thanks for reaching out! The 11-12 inch one should work great, that’s the size I’ve got at home! Hope you like the recipe, it’s a favorite!
~Donya
Outstanding recipe! I’m new to baking cornbread and had excellent results. I swirled bacon drippings in the preheated cast iron and got a perfect crust. Wonderful texture and crumb.
Thanks, Amanda!
I’m thrilled you liked the recipe. I hope you had a wonderful Thanksgiving.
Enjoy your day,
~Donya
Hi, Donya! I’m Donya as well! I ran across your site when one of my FB friends reposted this recipe, and I just had to tell you that your name is awesome! LOL! I’m just learning to cook at the age of 48, and this definitely looks like something I could do! Thank you!
Made and loved this corn bread to night. I make corn bread often and I think this one is amongst the best. Like the sugar tweek ! Be well, Joel in Santa Barbara
Thanks so much for sharing Joel! Keep me posted if you make more of my recipes. I love hearing from the Southern Soul “family.”
Have a great day!
~Donya
Just made this. It’s in the oven now! just saw a comment about some kind of sugar tweak for the recipe but I can’t seem to find how much sugar? Sugar doesn’t show in the ingredients!
Of course cornbread just oozes through our veins – we're Southern! Although in my heritage, we never sweetened the mix, I usually like mine as savory as possible.I was lucky the other week while visiting a cottage Berkshire Pork supplier here in the mountains and scored some slammin' fresh cracklins… you know it's going in a pan of cornbread.
Oh my gosh Toby – crackling! Bring it on. Takes me back to when I was little and got to eat REAL cornbread. The only reason I add a little sugar is because of Mr. A Southern Soul, he's from Indiana so I tweaked it just a little. Enjoy!
Thia was AWESOME. So easy and delicious, no sugar needed. Thank you!
Have you ever tried putting shredded zucchini in the cornbread? It's great! And a great way to increase fiber and get rid of zucchini! Of course, here in New Mexico (yes we consider ourselves "Southern" we put diced green chile in everything. And as long as we're at it, I add a tiny bit of sauteed onion, a little corn, and of course some cheddar cheese. We love this. Call it New Mexico Cornbread.
Happy New Year, Sharon! Thanks for your comment. I have never done zucchini but have done corn and chilies. Love your idea of the onion and cheese too. I'll make a special version per your recommendation!