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But I am obsessed with this Southern cornbread. I love the way the corn flavor sings and those edges turn impossibly crisp while the center stays tender.

Every time I pull a skillet from the oven I feel a little triumphant. The tang of buttermilk cuts through the richness and the browned unsalted butter note makes each bite addictive.

It’s simple, honest, and so satisfying alongside whatever I’m serving. Crumbly, golden, slightly salty.

I want it for breakfast, lunch, dinner, and midnight snacks. I judge other cornbreads harshly.

No apologies. Seriously, I won’t go back to boxed mixes ever.

Honestly.

Ingredients

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Basically gives the gritty, crunchy corn texture you expect in cornbread.
Adds soft crumb and structure so it’s not just gritty corn.
Pushes the batter up light and fluffy, no dense bricks.
Simple seasoning that makes the sweetness pop and balances tastes.
Basically brings tang and moisture, keeping it tender and slightly tangy.
They add protein, bind everything together and give a little lift.
Richer flavor and soft crumb, plus a golden-brown crust.
Plus you’ll get that crisp, buttery edge everyone fights over.

Ingredient Quantities

1 cup yellow cornmeal (medium grind)

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, cold

2 large eggs, beaten

1/4 cup unsalted butter, melted, plus extra for the skillet

How to Make this

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1. Preheat oven to 425°F and place a 9 or 10 inch cast iron skillet or ovenproof skillet in the oven to heat while you mix the batter.

2. In a large bowl combine 1 cup yellow cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt; whisk to blend evenly.

3. In a separate bowl whisk together 1 cup cold buttermilk and 2 large beaten eggs until smooth.

4. Stir 1/4 cup melted unsalted butter into the buttermilk and egg mixture.

5. Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix.

6. Remove the hot skillet from the oven and add a little additional butter to coat the bottom and sides, tilting to melt and cover the pan.

7. Immediately pour the batter into the hot buttered skillet and smooth the top.

8. Bake in the preheated oven 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

9. Let the cornbread cool in the skillet 5 minutes, then slice and serve warm.

Equipment Needed

1. 9 or 10 inch cast iron skillet or ovenproof skillet
2. Oven (for preheating to 425°F)
3. Two mixing bowls (one large for dry, one medium for wet)
4. Whisk (for dry ingredients and for buttermilk and eggs)
5. Measuring cups and measuring spoons
6. Small liquid measuring cup or glass for buttermilk and melted butter
7. Rubber spatula or wooden spoon (to fold batter)
8. Oven mitts and a heatproof trivet or cooling rack
9. Toothpick or cake tester (to check doneness)

FAQ

Q: Can I use regular milk instead of buttermilk? A: Yes, if you do not have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk, stir, and let sit 5 minutes.

Q: Can I bake this in a different pan? A: Yes, you can use an 8 or 9 inch square baking dish or a muffin tin. Baking time will vary 15 to 25 minutes for a dish and 12 to 15 minutes for muffins.

Q: How do I store leftovers? A: Cool completely, wrap tightly, and keep at room temperature up to 2 days or in the refrigerator up to 5 days. Reheat in a toaster oven or oven to refresh the crust.

Q: Can I make this gluten free? A: Replace the all purpose flour with a 1 to 1 gluten free baking flour blend that contains xanthan gum. Texture will be slightly different.

Q: Why is my cornbread crumbly? A: Overbaking, too much cornmeal, or not enough fat can cause crumbliness. Check your measurements, do not overmix, and avoid baking longer than needed.

Traditional Southern Style Cornbread Recipe Substitutions and Variations

Cornmeal: use stone-ground or fine-ground yellow cornmeal for different texture, or substitute 1:1 with masa harina for a slightly nutty, tortilla-like flavor.
All purpose flour: swap for equal parts whole wheat pastry flour for a nuttier, slightly denser crumb, or use a 1-to-1 gluten-free flour blend if gluten-free is needed.
Buttermilk: replace with 1 cup milk plus 1 tablespoon lemon juice or white vinegar, or use plain yogurt thinned with a little milk to reach buttermilk consistency.
Unsalted butter: use melted bacon fat for savory depth, or a neutral oil like vegetable or canola oil in equal amount for a dairy-free option.

Pro Tips

1. Heat the skillet well and get plenty of butter in the pan so the cornbread lifts easily and the edges crisp up; pouring batter into a screaming hot skillet gives that golden, slightly lacy edge everyone loves.
2. Mix until just combined. A few small streaks of flour are fine; overmixing makes the crumb tough instead of tender.
3. If you want extra flavor or a moister crumb, fold in 1/2 cup of corn kernels, chopped jalapeno, or a tablespoon of honey right before you pour the batter. Don’t add too much extra liquid.
4. Let the cornbread rest in the skillet for 5 minutes, then cut and serve warm. If you’re not serving right away, reheat individual slices in a hot skillet or under a broiler for a minute to refresh the crust.

Traditional Southern Style Cornbread Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

202

kcal

Equipment: 1. 9 or 10 inch cast iron skillet or ovenproof skillet
2. Oven (for preheating to 425°F)
3. Two mixing bowls (one large for dry, one medium for wet)
4. Whisk (for dry ingredients and for buttermilk and eggs)
5. Measuring cups and measuring spoons
6. Small liquid measuring cup or glass for buttermilk and melted butter
7. Rubber spatula or wooden spoon (to fold batter)
8. Oven mitts and a heatproof trivet or cooling rack
9. Toothpick or cake tester (to check doneness)

Ingredients

1 cup yellow cornmeal (medium grind)
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, cold
2 large eggs, beaten
1/4 cup unsalted butter, melted, plus extra for the skillet

Directions

Preheat oven to 425°F and place a 9 or 10 inch cast iron skillet or ovenproof skillet in the oven to heat while you mix the batter.
In a large bowl combine 1 cup yellow cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt; whisk to blend evenly.
In a separate bowl whisk together 1 cup cold buttermilk and 2 large beaten eggs until smooth.
Stir 1/4 cup melted unsalted butter into the buttermilk and egg mixture.
Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix.
Remove the hot skillet from the oven and add a little additional butter to coat the bottom and sides, tilting to melt and cover the pan.
Immediately pour the batter into the hot buttered skillet and smooth the top.
Bake in the preheated oven 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool in the skillet 5 minutes, then slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.