The Best Southern Cornbread Recipe you’ll ever taste, this cornbread comes together with just a handful of ingredients and simple steps. Slightly sweetened, tangy, and perfectly crumbly, it’s far better than any boxed variety and pairs well with all your favorite recipes. Crisp on the outside with a moist center, this southern style cornbread is guaranteed to become a staple at your dinner table!
The Origins of Southern Cornbread
Southern cornbread recipes are the result of several iterations of cornbread, fusing Native American, European, and enslaved African influences into a single recipe. Native Americans were the first to make cornbread, combining cornmeal, water, and salt over 7,000 years ago.
Then, European settlers relied on cornbread after struggling to grow wheat in America, and the dish became an integral food source for enslaved peoples in the United States. They were noted to be the first to incorporate bacon drippings to enhance the flavor. Later down the line in the 19th century, buttermilk and baking soda were added to give cornbread a nice rise, resulting in southern-style recipes we know and love today.
This homemade southern cornbread recipe is a classic. Made with cornmeal, sugar, and bacon fat, this recipe is sweet, savory, and simply the best you’ll ever taste. Pair it with Southern black eyed peas or red beans and rice, and you’ve got the perfect comfort food meal.
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Recipe Ingredients
Flour: We are using all-purpose flour for the base of the batter.
Cornmeal: A must in any cornbread recipe! This creates a beautiful yellow color and gives this old fashioned southern cornbread recipe its sweet taste and crumbly consistency.
Baking Powder: Use aluminum-free baking powder. Baking powder acts as a leavening agent to help the cornbread rise and become light and fluffy.
Salt: Enhances the flavor of the cornbread.
Buttermilk: Adds moisture, tenderness, and a slightly tangy flavor to the batter, contributing to its overall richness and texture.
Eggs: We’re using two large eggs to give the cornbread structure.
Vegetable Oil and Butter: Create a rich flavor and keep the cornbread soft and moist.
Sugar: This is optional, but I love to include it to enhance the sweetness of the cornmeal for a well-rounded flavor.
Bacon Fat or Lard: To grease the pan, adding rich flavor and creating a crisp, golden exterior. You can also use butter, but the cornbread won’t have that smokey flavor.
How to Make the Best Southern Cornbread Recipe
Step 1. Whisk the dry ingredients in a large bowl. Then, create a well by pushing the cornmeal mixture to the sides of the bowl.
Step 2. In a separate medium bowl, add the buttermilk, eggs, vegetable oil, and melted butter, and mix well to combine.
Step 3. Next, pour the wet ingredients into the well you made, and gently fold until everything is well combined. Be careful not to overmix! It’s okay if there are a few small lumps. Let the batter rest for about 10 minutes.
Step 4. While the batter is resting, add the bacon grease to the cast iron skillet, and place it in the preheated oven for 3-5 minutes. Remove the skillet right before you are ready to put the batter in the skillet. This will begin to fry your cornbread a bit before you bake it in the oven, which adds to the texture.
Step 5. Once your skillet is hot and the bacon grease is melted, pour the batter into a cast iron skillet, and bake the cornbread at 400 degrees for around 18-24 minutes. The center should be puffed, and the edges will be golden brown when done. A toothpick inserted into the center should also come out clean!
Step 5. Brush the top of the cornbread with melted butter, and set it aside to cool.
Step 6. Slice, serve, and enjoy!
Frequently Asked Questions
What is the difference between southern cornbread and regular cornbread?
Southern cornbread is more savory than other versions, which tend to have a much sweeter taste. In addition, Northern cornbread recipes are typically made with more flour than cornmeal, which causes them to be more cake-like in texture compared to the crumbly consistency of Southern cornbread recipes.
How should I serve southern style cornbread?
There’s nothing wrong with enjoying a slice of this old fashioned southern cornbread on its own topped with a healthy smear of butter. However, I love to pair it with soups, chilis, stews, and other comfort foods to help scoop up every last bite. Some of my favorite pairing options include southern black eyed peas, gumbo with chicken and sausage, dirty rice, red beans and rice, and easy hamburger soup.
How long does this old fashioned southern cornbread recipe last?
On the off chance you have leftovers, you can transfer them to an airtight container, and store them at room temperature for 1-3 days or in the fridge for up to 1 week. Or, make a double batch, and freeze extras for 2-3 months! Thaw in the fridge overnight, and reheat in the microwave when you’re ready to serve.
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I hope you love this Old Fashioned Southern Cornbread Recipe! It’s sweet, savory, tangy, and perfectly crumbly. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Best Southern Cornbread Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1 1/4 cup finely ground corn meal
- 1 tablespoon baking powder non-aluminum
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 eggs room temperature
- 1/4 cup of vegetable oil
- 2 tbsp butter melted
- 1/3 cup granulated sugar optional
- 1 tbsp bacon fat or lard or butter, to grease pan
- melted butter for serving
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl whisk together the corn meal, flour, sugar, baking powder, and salt. Then, create a well by pushing the cornmeal mixture to the sides of the bowl.
- In a separate medium bowl, add the buttermilk, eggs, vegetable oil, and melted butter and mix well.
- Then, pour the wet mixture into the well you made and gently fold until everything is well combined. Be sure to not over mix. Let the cornbread batter rest for about 10 minutes.
- While the cornbread batter is resting, add the bacon grease to the cast iron skillet and place it in the preheated oven for 3-5 minutes. Remove the skillet right before you are ready to put the batter in the skillet. This will begin to fry your cornbread a bit before you bake it in the oven, which adds to the texture.
- Pour the batter in the cast iron skillet and bake the cornbread for around 18-24 minutes or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.
- Next, brush the top of the cornbread with the melted butter.
- Once the cornbread is done, allow it to cool before slicing and serving.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
This recipe came out really good and moist! I added just a touch more of sugar for our preference. Will definitely make again!
Hi! What size skillet are you using? Can we use something besides cast iron? Thanks!
Hey! I think it’s a 9-inch skillet. You can also use a 9×9 pan if you like. You’ll just need to adjust the cooking time.