Fluffy Southern Cornbread Recipe
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There’s something about Cornbread that feels like a warm hug on a plate. It’s simple, satisfying, and brings a touch of comfort to any meal. Whether you’re serving it up alongside a bowl of chili or piling it high with butter and honey, cornbread is one of those classic recipes that everyone loves.
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Cornbread is one of those simple recipes that looks like you’ve made an effort. With only 10 minutes of prep and 25 bake time, it comes together so easily. You can make it ahead, freeze it, or just eat the whole batch straight away! Perfect for the holidays and those cozy days in.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cornbread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Cornbread is straightforward to make; I’ve put the process in easy-to-follow instructions for you to perfect it each time.
Preheat Your Oven
Set your oven to 390°F (200°C). You want it nice and hot when you’re ready to bake, so the cornbread cooks evenly with that perfect golden top.
Grease Your Pan
Use butter to grease a 9-inch baking dish or a cast-iron skillet. This step helps prevent the cornbread from sticking and adds extra flavor.
Mix the Dry Ingredients
In a large bowl, whisk together your flour, cornmeal, sugar, baking powder, baking soda, and salt.
This forms the foundation for your cornbread, giving it structure while letting the cornmeal’s texture and flavor shine through.
Add the Wet Ingredients
Now, make a little well in the center of your dry ingredients and pour in the buttermilk, eggs, and melted butter.
Stir it all together until just combined. Don’t overmix—keeping it slightly lumpy ensures a light, tender crumb once baked.
Pour and Spread the Batter
Pour the batter into your greased pan or skillet and spread it evenly. This helps your cornbread bake uniformly, giving you that fluffy interior and crispy crust we all love.
Bake and Cool
Pop it in the oven for 22-25 minutes. You’ll know it’s ready when the top turns a beautiful golden brown, and a toothpick inserted in the center comes out clean.
Once it’s done, let it cool for about 10 minutes. This helps the cornbread firm up, so it’s easier to slice and serve. Enjoy!
Ingredients
- ¾ cup unsalted butter melted
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 ½ tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup buttermilk
- 2 large eggs
Instructions
- Preheat your oven to 390°F (200ºC).
- Grease a 9-inch baking dish or cast iron pan with butter.¾ cup unsalted butter
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Once the dry ingredients are well combined, create a well in the center of the mixture. Pour the buttermilk, eggs, and melted butter into the well. Stir everything together until just combined. Be careful not to overmix, as this can make the cornbread tough.1 cup all purpose flour, 1 cup yellow cornmeal, 1 ½ tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 large eggs, 1 ½ cup buttermilk
- Pour the batter into your greased dish, spreading it evenly to ensure an even bake. Place the dish in the preheated oven and bake for 22-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 10 minutes before slicing and serving. This resting time will help the cornbread hold its shape when cut.
Notes
- Cornmeal Choice Matters: Stick with yellow cornmeal for the perfect balance of sweetness and texture. Medium-grind cornmeal is great if you like a bit of crunch.
- No Buttermilk? No Problem: If you don’t have buttermilk, mix 1 ½ cups of regular milk with a tablespoon of lemon juice or vinegar to make a quick substitute.
- Avoid Overmixing: Just stir until the wet and dry ingredients are combined. Overmixing can make your cornbread dense instead of soft and fluffy.
- The Magic of Cast Iron: If you have a cast-iron skillet, use it! It creates a beautifully crisp edge that’s hard to beat.
- Add Some Extras: Want to get fancy? Stir in some corn kernels, jalapeños, or shredded cheese for a tasty twist.
Nutrition
Recipe Notes and Expert Tips
Here are some of my top tips to ensure your homemade cornbread turns out perfect every time.
- Cornmeal Choice Matters: Stick with yellow cornmeal for the perfect balance of sweetness and texture. Medium-grind cornmeal is great if you like a bit of crunch.
- No Buttermilk? No Problem: If you don’t have buttermilk, mix 1 ½ cups of regular milk with a tablespoon of lemon juice or vinegar to make a quick substitute.
- Avoid Overmixing: Just stir until the wet and dry ingredients are combined. Overmixing can make your cornbread dense instead of soft and fluffy.
- The Magic of Cast Iron: If you have a cast-iron skillet, use it! It creates a beautifully crisp edge that’s hard to beat.
- Add Some Extras: Want to get fancy? Stir in some corn kernels, jalapeños, or shredded cheese for a tasty twist.
How to Store Leftover Cornbread
If you’re lucky enough to have leftovers, keep them fresh by storing them in an airtight container at room temperature for up to two days. For longer storage, pop it in the fridge for up to a week.
Cornbread freezes well, too—just wrap it in plastic and store it in a freezer-safe bag or container. When you’re ready to enjoy it again, warm it up in the oven, and it’ll be as good as new.
What to Serve With Cornbread
Cornbread is a versatile side that works with almost anything. It’s the perfect partner for chili, soups, and stews, or serve it alongside your favorite BBQ dishes.
Want something lighter? Pair it with a crisp salad or some roasted veggies. And don’t forget the butter and honey for slathering on top—because that’s just non-negotiable.
More Easy Southern Recipes for You to Try at Home
Here are some of my favorite recipes for you to try.
