Southern Cornbread

southern cornbreadCornbread is a staple on the Southern dining room table. It goes well with fresh vegetables, chili, fried catfish, rice and beans, collard greens…well, just about everything. Southern cornbread does not have sugar in it; but it does have flour, so it is not gluten-free. Rarely, is one batch enough…you’ll want to double the recipe for sure!

southern cornbread

Just like anything else, there are some things on a Southern dinner table that are expected, cornbread being one of these things. Light and somewhat fluffy (not too fluffy–that’s cake) with no sugar…(if it has sugar, it’s cake), with a hint of salt, it’s the perfect accompaniment to soups, stews, chili, gumbo and veggies. My Grandmother used to eat it as a late night snack dunked in a glass of milk!

There are variations of cornbread that people like, too! Hush puppies, corn sticks, corn meal mush, or even scalded cornbread (that’s cornbread cooked in hot water). I prefer this method of preparing it…I know what to expect every time. It’s foolproof. Timeless. And Delicious!

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Southern cornbread is definitely a year-round item found on many a dining room table. I don't think anyone can really lay claim to a cornbread recipe, but this is the one I was taught by my Mother and Grandmother.

Course: Side Dish, Snack
Cuisine: Southern
Keyword: Cornbread, Southern Cornbread
Servings: 8 slices
: 100 kcal
Author: SmartyPantsKitchen
  • 1 cup cornmeal yellow
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg whole
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1/2 teaspoon baking soda
  • 1/4 cup oil (vegetable)
  1. Preheat oven to 375º - 400º F

In a cast iron skillet, on medium heat, add two tablespoons of oil
  1. Meanwhile, combine all dry ingredients into one big bowl EXCEPT the Baking Soda

  2. In a smaller bowl, combine all the wet ingredients AND THE BAKING SODA

  3. Combine well and pour wet ingredients into the big bowl of dry ingredients

  4. Combine well, eliminating any lumps; let it sit for about 5 minutes

  5. Cast-iron skillet with oil should be hot by now. Pour batter into the skillet and shake it to even out the batter. This step ensures a crusty bottom.

  6. Cook on the stove top for one minute; then transfer to hot oven; bake for about 45 minutes, until top is golden brown

  7. Remove from oven; slice into quarters; melt butter on top and serve!

Recipe Notes
  • I always double this recipe; one batch is enough, but not enough for leftovers
  • Make sure your baking soda is fresh; when you add it to the milk and egg mixture, it should fizz a little
  • Some folks like to add stuff to their cornbread like corn or jalapenos, or even cheese.
    • If you add ingredients (and for God's sake No Sugar), just add it to the final batter. (This is the batter with both dry and wet ingredients). 
    • If you add canned corn or jarred jalapenos, be sure to drain them first
    • Might wanna dice those jalapenos up into smaller pieces
  • One final note: true Southern cornbread does NOT have sugar in it. I don't care if it is on the recipe of Aunt Jemima's Corn Meal package. Aunt Jemima's is out of Illinois; consider the source.