Golden on the outside, tender on the inside, and rich with buttery flavor, this Southern-style cornbread is a timeless favorite. Baked in a hot cast-iron skillet, it develops a perfectly crisp crust while staying soft and moist inside. Serve it warm with butter, honey, chili, soups, or barbecue for the ultimate comfort food.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar (optional)
- 2 large eggs
- 1¼ cups buttermilk
- ⅓ cup unsalted butter, melted
- 2 tablespoons vegetable oil (for the skillet)
Instructions
- Preheat the oven to 425°F (220°C).
- Place a 10-inch cast-iron skillet in the oven with the vegetable oil while it preheats.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Carefully remove the hot skillet from the oven. Swirl the oil around to coat the bottom and sides.
- Pour the batter into the hot skillet. It should sizzle immediately.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for about 5 minutes.
- Brush the top with a little melted butter before serving for extra flavor.
Optional Add-Ins
- 1 cup shredded sharp cheddar cheese
- 1 cup sweet corn kernels
- 2 diced jalapeños
- 2 tablespoons chopped green onions
- 4 slices cooked beef bacon, crumbled (optional)
Tips
- Buttermilk gives the cornbread a moist texture and classic tangy flavor.
- A hot cast-iron skillet creates the signature crispy crust.
- Don’t overmix the batter, or the cornbread may become dense.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Serving Suggestions
Serve warm with butter and honey, alongside chili, beef stew, barbecue, fried chicken, collard greens, or a hearty bowl of soup. It’s also delicious toasted the next day with a little butter and your favorite jam.