Southern Cornbread
This authentic Southern cornbread is savory, golden, and perfectly moist in the center with an irresistibly crispy crust on the bottom and edges, all thanks to a preheated cast iron skillet. Made with stone-ground cornmeal and tangy buttermilk, this no-sugar recipe delivers the real deal in about 35 minutes.
Equipment
- 10-inch cast iron skillet - (9-inch also works) - non-negotiable for crispy crust
- Oven mitts - Heat-resistant with non-slip grip
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Wire cooling rack
- Measuring cups and spoons
- Enameled Cast Iron Baking Dish - (optional) - will produce slightly less dramatic crust
Ingredients
- 2 cups yellow stone-ground cornmeal - 240g
- 1/2 cup all-purpose flour - 60g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 large eggs - lightly beaten
- 1 1/2 cups full-fat buttermilk - 355ml
- 3 tablespoons unsalted butter - for the skillet (plus 1 tablespoon extra for brushing)
- 1 tablespoon neutral oil - such as vegetable or canola oil, optional for extra moisture
Instructions
- Preheat oven to 425°F (220°C) with rack in middle position. Place 10-inch cast iron skillet inside oven with 3 tablespoons butter already in it to heat for at least 10 minutes.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
- In a medium bowl, lightly beat eggs then whisk in buttermilk and optional neutral oil until smooth.
- Pour wet ingredients into dry and fold with a spatula just until no dry pockets remain. Batter should be slightly lumpy. Let rest 5 minutes.
- Carefully remove hot skillet from oven using mitts. Swirl melted butter to coat bottom and 1 inch up sides. Pour batter directly into skillet and return to oven immediately.
- Bake at 425°F (220°C) for 18-22 minutes until top is golden, edges pull away, and toothpick comes out clean.
- Remove from oven, brush top with 1 tablespoon melted butter, and let rest in skillet 5-10 minutes before slicing and serving warm.
Notes
- Cornmeal matters: Use stone-ground yellow cornmeal for authentic texture and flavor. Finely ground cornmeal will produce a cake-like texture that's not Southern-style.
- Don't skip preheating the skillet: The hot pan is the most important step for creating that signature crackling crust.
- Buttermilk substitute: No buttermilk? Add 1 tablespoon white vinegar to 1½ cups whole milk and let sit 5 minutes before using.
- Don't overmix: Stir just until combined. Lumpy batter is normal and keeps the cornbread tender instead of tough.
- Let the batter rest: The 5-minute rest allows the cornmeal to absorb the buttermilk, resulting in a more tender crumb.
- Check early for doneness: Start testing at 18 minutes to avoid overbaking, which dries out the cornbread.
- Storage: Keeps at room temperature for up to 2 days, refrigerated for 5 days, or frozen for 3 months.
- Reheat for best results: Warm wedges in a 350°F oven for 8-10 minutes or in a dry cast iron skillet over medium-low heat for 2-3 minutes per side.
- Mix-in variations: Fold in ¾ cup shredded cheddar and diced jalapeños, crumbled bacon, or fresh herbs like chives and thyme for easy customization.
- Serve with: Honey butter, chili, collard greens, red beans and rice, or pulled pork for a classic Southern meal.