Classic Southern Cornbread Recipe

My classic Southern cornbread is crispy on the outside and dense in the center, made with white cornmeal, bacon fat, and buttermilk in a cast iron skillet in under 20 minutes. I serve this next to everything from chili to barbecue all year long.

I am just going to say it: I do not put sugar in my cornbread. I know that starts arguments at dinner tables across the country, and I am fine with that. Ha! The way I see it, cornbread was never meant to be sweet. It was meant to be savory, a little gritty, and baked in a ripping hot cast iron skillet with bacon fat until the bottom turns into a crust you can’t stop eating. That is the version I grew up on and it is the version I am sharing today. Now if you are on the other side of the debate and you like yours sweeter and cakier, I have my easy homemade cornbread for that.

Southern Cornbread

Cornbread has roots that go back centuries in North America. Native Americans were grinding corn into meal and baking it long before European settlers arrived, and when those settlers adopted the technique, cornbread became a staple across the South because corn grew easily and wheat flour was expensive and hard to come by.

The earliest Southern cornbread recipes were just cornmeal, water, and salt, cooked over an open fire. Buttermilk and leavening came later, and bacon fat replaced lard in many kitchens as it became more available. The cast iron skillet became the standard because it conducts heat so well and creates that signature crusty bottom.

I make this Southern cornbread all the time at home, and the method is about as simple as it gets. I preheat a cast iron skillet in the oven with bacon fat so it is screaming hot, mix a quick batter with white cornmeal, buttermilk, and a little baking powder, pour it into that hot skillet, and bake until it is golden and firm. The sizzle when the batter meets the hot fat is what creates that crusty bottom everybody fights over.

No eggs in this recipe, which is the traditional way, and the result is a denser and heartier cornbread that holds up when you crumble it into a bowl of soup or soak up the juices from a plate of barbecue. My daughter likes hers warm with a smear of butter, and honestly that is pretty hard to argue with. I highly recommend adding this bread to your table on next family gathering.

Ingredients and Substitutions

Traditional Southern cornbread is built on a short list of pantry staples, and here is the full ingredients I use to make it:

White Cornmeal – I use white cornmeal because that is what is classically used in Southern cornbread. It produces a slightly milder, more savory flavor than yellow cornmeal. Yellow works just fine if that is what you have, it will taste a little sweeter and have a deeper color. I look for a medium grind for the best texture.

Bacon Fat – This is what makes it Southern. Rendered bacon fat goes into the cast iron skillet before it preheats in the oven, and it is responsible for that crispy, golden crust. If you do not have bacon fat on hand, butter will work, but you lose that smoky savory depth.

Full Fat Buttermilk – I use full fat cultured buttermilk because it brings tang, moisture, and tenderness to the batter. Do not substitute regular milk here. The acidity in buttermilk reacts with the baking powder and gives the cornbread its rise. You can make a substitute by adding a tablespoon of white vinegar to a cup of whole milk and letting it sit for 5 minutes.

Vegetable Oil – I add vegetable oil to the batter for fat and moisture. It keeps the cornbread from drying out without competing with the flavor of the bacon fat and buttermilk.

All-Purpose Flour (optional) – I add a small amount of flour to lighten the texture. This is completely optional.

Baking Powder and Salt – Baking powder gives the cornbread its lift. Salt balances the whole thing.

How to Make Southern Cornbread from Scratch

Preheat the skillet: I add bacon fat to a 10″ cast iron skillet and place it in the oven, then set the oven to 425°F. The skillet and the fat need to be screaming hot before the batter goes in.

Mix the dry ingredients: While the skillet preheats, I whisk together the cornmeal, baking powder, salt, and flour (if using) in a large bowl until everything is combined.

Add the wet ingredients: I pour in the vegetable oil and buttermilk and whisk or fold until the batter comes together. It should look like a thicker homemade pancake batter. I do not overmix. A few lumps are fine.

Pour into the hot skillet: I pull the skillet out of the oven carefully (it is extremely hot) and pour the batter right in. It should sizzle immediately when it makes contact with the hot bacon fat. That sizzle is exactly what I want. I smooth out the top with a spatula.

Bake: I slide it back into the oven at 425°F and bake for 15 to 18 minutes. I am looking for a lightly browned top and a firm center.

Flip and serve: I let it cool for a couple of minutes, then I flip the cornbread out of the skillet onto a plate or cutting board. I always check the bottom for that nice, crusty brown crust. I serve it warm with butter, molasses, or just as it is.

Serving Suggestions

Cornbread is one of my all time favorite side dishes because it goes with everything. When I make my ham and bean soup, this cornbread is non-negotiable. I cut a thick wedge, break it open, drop a pat of butter inside, and let it melt while I spoon soup over the top. My daughter likes hers crumbled right into the bowl, which is the right instinct if you ask me.

I also serve this alongside my pot roast where it soaks up all those rich pan juices, or next to a plate of smoked pulled pork and baked beans for a full barbecue spread. For a Southern meal, I put out cornbread with fried chicken and red beans and rice, and it ties the whole table together. And do not forget, leftover cornbread is the start of a great cornbread dressing for the holidays.

Make-Ahead and Storage

Make-Ahead: I can make this cornbread up to a day ahead. It holds well at room temperature covered with a towel or foil.

How to Store: I cover cornbread and keep it at room temperature for up to 4 days, or in the refrigerator for up to 7 days. It freezes well wrapped tightly in foil for up to 3 months.

How to Reheat: I wrap individual pieces in foil and warm them in a 325°F oven for 5 to 8 minutes. The microwave works in a pinch, but the oven brings back some of that crust. For the best reheated cornbread, I slice it, butter both sides, and toast it in a hot cast iron skillet for a minute or two per side until it is crispy again.

More Bread Recipes

• Naan Bread
• Dinner Rolls
• Brioche
• Sourdough
• Banana Bread