Cornbread in skillet with knife
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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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish, Snack
Cuisine: Southern
Keyword: Cornbread, Southern Cornbread
Servings: 8 slices
Calories: 100kcal
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)


  • Preheat oven to 375º - 400º F

In a cast iron skillet, on medium heat, add two tablespoons of oil

  • Meanwhile, combine all dry ingredients into one big bowl EXCEPT the Baking Soda
  • In a smaller bowl, combine all the wet ingredients AND THE BAKING SODA
  • Combine well and pour wet ingredients into the big bowl of dry ingredients
  • Combine well, eliminating any lumps; let it sit for about 5 minutes
  • 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.
  • Cook on the stove top for one minute; then transfer to hot oven; bake for about 45 minutes, until top is golden brown
  • Remove from oven; slice into quarters; melt butter on top and serve!


  • 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.