Southern Cornbread

In our family, a pot of something Southern on the stove almost always meant a skillet of Southern cornbread recipe going into the oven right beside it. It is the side we reach for most, golden and crisp on the edges from the cast iron, tender in the middle, and just barely sweet. My mother made it this way, and it has never once lasted long on our table.

Down here, cornbread is not a dessert. Ours is lightly sweetened, just enough to round out the corn flavor without turning it into cake. It is the honest middle ground between the unsweetened cornbread of the Deep South and the sweeter Northern style, and it is exactly how we like it alongside a bowl of red beans.

Why You’ll Love This Southern Cornbread

• Crisp cast iron crust with a tender, moist crumb
• Lightly sweet, not cakey, the true Southern balance
• One bowl and about 30 minutes start to finish
• A buttermilk substitute included for when you have none on hand
• The perfect partner for red beans, gumbo, and chili

History of Cooking Cornbread in a Cast Iron Skillet

Cornbread baked in a cast iron skillet has roots deep in Southern cooking. Dating back to Native American and early American settlers, the skillet method distributes heat evenly for that signature crisp, golden crust. The tradition has been passed down through generations, and here in Louisiana, cornbread is sometimes eaten with milk poured over it, a dish known as Coush Coush.

Ingredients for Southern Cornbread

• Cornmeal. The soul of the recipe. We love Great River Organic Medium Grind Cornmeal for its texture.
• All-purpose flour. Balances the cornmeal for a tender, not crumbly, crumb.
• Sugar. Just a little. Enough to bring out the corn, not enough to make it cake.
• Buttermilk. For tang and a soft crumb. A homemade substitute is below if you are out.
• Egg, butter, baking powder, baking soda, and salt. The standard cast of a good cornbread.

How to Make Southern Cornbread

1. Preheat the oven to 400 degrees. If using cast iron, put the skillet in the oven to heat as it comes up to temperature.
2. Mix the dry ingredients in a medium bowl.
3. Beat the egg in a small bowl, then pour it and the buttermilk into the dry ingredients and mix just until combined. Do not overmix.
4. Grease your hot skillet or an 8×8 baking dish, pour in the batter, and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
5. Serve warm with butter and a drizzle of honey.

The full recipe with exact measurements is in the recipe card below.

Tips for the Best Southern Cornbread

Preheat the cast iron skillet. This is the single biggest secret to a crisp crust. Pouring the batter into a hot, greased skillet sears the edges the moment it hits the pan.

Do not overmix. Stir just until the dry ingredients disappear. Overmixing develops the flour and makes cornbread tough instead of tender.

Do not skip the buttermilk. Its acidity reacts with the baking soda for a lighter crumb and adds a subtle tang. Use the substitute below rather than plain milk if you can.

How to Make a Buttermilk Substitute

No buttermilk on hand? Make your own with either method, then let it sit 5 minutes before using:

• Milk and lemon juice: 1 cup milk plus 1 tablespoon lemon juice.
• Milk and vinegar: 1 cup milk plus 1 tablespoon distilled white vinegar.

What to Serve with Southern Cornbread

Cornbread belongs next to a bowl of something hearty. We love it with our Red Beans and Rice, Cajun Chicken and Sausage Gumbo, and New Orleans Jambalaya. It is also perfect alongside our Fire Roasted Tomatoes and Okra for a full Louisiana spread.

Storage and Reheating

Store leftover cornbread wrapped or in an airtight container at room temperature for 2 days, or in the fridge for up to 5. Reheat in a warm oven or a few seconds in the microwave, and add a pat of butter. Cornbread also freezes well for up to 3 months; wrap individual pieces and thaw at room temperature.

Frequently Asked Questions

Is Southern cornbread sweet?

It depends who you ask. Traditional Deep South cornbread is often unsweetened, while Northern-style cornbread is sweeter and more cake-like. Ours sits in the middle: lightly sweetened, just enough to bring out the corn without turning it into dessert.

Can I make cornbread without buttermilk?

Yes. Use the homemade substitute above: 1 cup milk with 1 tablespoon of lemon juice or white vinegar, rested 5 minutes. The acidity is what keeps the crumb tender, so we recommend it over plain milk.

What is New Orleans cornbread?

In Louisiana, leftover cornbread is often crumbled into a bowl with cold milk poured over it, a simple country dish called Coush Coush. It is a New Orleans way of enjoying cornbread that has been passed down for generations.

Do I have to use a cast iron skillet?

No, an 8×8 baking dish works well. But a preheated cast iron skillet gives you the crispest crust, which is the hallmark of true Southern cornbread. If you have one, use it.

Why is my cornbread dry or crumbly?

The usual causes are overmixing, overbaking, or too little fat. Mix just until combined, pull it the moment a toothpick comes out clean, and do not skip the butter and buttermilk.