This southern style cornbread is one of the best side dishes you can serve at at any meal. It goes with family style casseroles, comforting bowls of soup, or traditional meat-and-vegetable dinners. I make this cornbread in a cast iron skillet, but you can use whatever type of pan you have.
Homemade Cornbread for Any Meal
I love slices of cornbread with any type of meal. It’s especially good with beans, soups, and stews.
Sometimes I add butter, but not always. It all depends on whether or not I’ll have gravy on my plate.
Cornbread is perfect for almost any meal. And then later, crumble a leftover slice of cornbread in a glass of buttermilk or whatever kind of milk you drink. That’s a delicious snack I enjoyed in the afternoon or before bedtime.
Southern Style Cornbread Ingredients
You need both dry and wet ingredients to make this delicious cornbread. I also used a 10 inch cast iron skillet like I was taught to do.
If you have a seasoned skillet that’s been passed down through a generation or two, that’s the best one to use. However, you can purchase an iron skillet and season it yourself.
The dry ingredients are yellow cornmeal, all-purpose flour, baking powder, and baking soda. You can add sugar if you like your cornbread sweet, but I’m making it the traditional way.
I used a gluten free flour, but regular all-purpose flour is the standard. If you use one that’s gluten-free, check to see if it has xanthan gum in it. If not, add a couple of teaspoons to make up for the lack of gluten.
You also need wet ingredients, including buttermilk, eggs, cooking oil, and butter.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Variations of Easy Cornbread Recipe
Some folks are adamantly against sweet cornbread. However, I feel that food should taste good to the person eating it.
So if you like sweet cornbread, add sugar. If you’re like me and prefer the traditional southern cornbread, leave it out.
You can also use whole wheat flour in place of the all purpose flour. Before I went gluten-free, I tried whole wheat flour, and it was good.
Or you can follow this Jiffy cornbread recipe from the Back to My Southern Roots blog. A lot of people enjoy this sweet version.
I enjoy the traditional “dry” cornbread. But if you want to make it moist, add more oil or a small can of creamed corn to the batter.
Another thing I like to do is add a little “kick” to my cornbread. That’s why I make these delicious jalapeno corn muffins.
How to Make Southern Style Cornbread
First, preheat your oven. It needs to be a hot 400 degrees F to get the right texture.
If you’re using a cast iron skillet, put some butter in the center and stick it in the oven. After it melts, make sure the entire bottom of the pan is covered with the melted butter.
You can use vegetable oil instead of butter, but I think the butter adds more flavor.
As I mentioned, I use a 10″ cast iron skillet to make this cornbread. However, you can use a smaller skillet if you want your cornbread thicker.
I prefer the thickness of the one I made for this recipe, as well as having a 10 inch round cake.
I’ve also used a rectangular or square baking dish when I didn’t have access to my pans. It still comes out delicious!
Next, mix all of the dry ingredients in a large bowl. Make sure you blend them thoroughly.
Then, mix all of the wet ingredients in a medium-size bowl.
The egg, milk, and oil need to be well blended to have consistency throughout the cornbread.
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is blended.
Your batter will be very thick, which is what you want. Pull the skillet out of the oven and pour the batter into it, leveling it as you go.
If you use a smaller skillet or pan, make sure that you don’t fill the skillet beyond 2/3 full. Otherwise, you might have to spend some time cleaning the bottom of the oven.
Return the skillet to the oven and cook for about 18 minutes, or until the top turns a light golden brown.
Remove your cornbread from the oven and place the skillet on something that can handle the intense heat. I use either a silicone trivet or extra potholder, depending on what’s close at hand.
After 5 minutes, slice the cornbread. Serve it with butter and enjoy!
If you have about 15 minutes and some heavy cream, try this super easy and delicious homemade butter. I love making my own butter because I can add as much salt as I want. It’s also a fun experience to enjoy with the kids or grandkids.
How Long Does Cornbread Last?
If you don’t eat all of it at one meal, the best way to store leftover cornbread is in an airtight container in the refrigerator. It should last up to a week.
You can also store leftover cornbread on the kitchen counter for a day or two. Make sure you wrap it tightly in plastic wrap or aluminum foil.
Store cornbread in the freezer if you can’t eat all of it within a week. It should be good for up to 6 months in the freezer.
Traditional Southern Iron Skillet Cornbread
This easy cornbread recipe takes me back to my childhood where four generations got together to cook. Mid-morning, my great-grandmother, grandmother, mom, and I headed to the kitchen to make the daily feast.
One of the things I could always count on was having some sort of bread at every meal. Sometimes it was biscuits, but it was often this delicious southern style cornbread.
Since my maternal grandparents lived on a farm, the biggest meal of the day was at noon. In fact, they called that meal dinner, while the evening meal was supper.
Sometimes we had traditional southern-style cornbread that crumbles fairly easily, while other times we had this super moist fine-ground cornmeal cornbread that holds together. Both are delicious.
My grandfather used to break up a piece of cornbread and drop it into a glass of buttermilk. Then, he’d eat it with a spoon.
Now I enjoy doing the same thing. But if I don’t have buttermilk, I’ll use whatever milk I have on hand.
Although there are many versions of cornbread in the South, my family made it this way. Most of the recipes I’ve seen are very similar with slight differences in the amount of each ingredient.
This cornbread is delicious with almost any meal. I like it with these oven-fried chicken strips.
It’s also good with this chili con carne. It balances the spice in the chili and adds quite a bit of texture to the meal.
Another dish that’s good with this cornbread is homemade lentil soup. You don’t need anything else to make this a complete meal.
- 2 cups self-rising yellow cornmeal (medium or course-ground)
- 1/4 cup all-purpose flour
- 1-1/2 teaspoon baking powder (or 2 teaspoons if you want it extra fluffy)
- 1/2 teaspoon baking soda
- 1-1/4 cups buttermilk
- 1 large egg
- 3 tablespoons cooking oil
- 1 tablespoon butter (for the skillet)
- Preheat your oven to 400 degrees F. Put the butter in the center of a 10” cast iron skillet and place it in the oven so it can get sizzling hot.
- Mix all of the dry ingredients in a large bowl.
- Mix the wet ingredients in a medium bowl.
- Combine the wet and dry ingredients. The batter will be very thick.
- Take the skillet out of the oven and pour batter into the hot skillet.
- Return the skillet to the oven and bake the cornbread for 18 minutes.
- Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad.
- Allow the cornbread to cool for 5 minutes before cutting and serving.
- You may use a baking pan instead of an iron skillet. If you do this, you don’t need to heat the pan before filling with batter.
- If you like sweet cornbread, add 1/2 cup of sugar to the batter.
- For a moist cornbread, add a small can of creamed corn to the batter.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 242Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 32mgSodium 464mgCarbohydrates 33gFiber 2gSugar 6gProtein 8g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.