Homemade Southern Cornbread

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Golden, tender, and just the right amount of crumbly — Homemade Southern Cornbread is the heart of every Southern kitchen. Whether you serve it with chili, smother it in butter, or enjoy it with a drizzle of honey, this cornbread recipe brings nostalgic comfort to your plate. It’s everything you want in a slice: a crispy edge, soft inside, and a lightly sweet, corn-rich flavor.

This easy recipe uses simple pantry staples and doesn’t require any fancy equipment. It’s baked to perfection in a hot oven to give you that irresistible golden crust while staying moist inside. Whether it’s for a weeknight meal or holiday table, Southern cornbread adds a cozy, homemade touch that guests will remember.

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What Kind of Cornmeal Should I Use?

For true Southern-style cornbread, you’ll want to use stone-ground yellow cornmeal. It gives the bread its rustic texture and signature deep corn flavor. Avoid self-rising cornmeal mixes, which often include added leaveners and salt that could throw off your final balance.

If you like a smoother texture, go for fine-grind cornmeal. For more crumb and character, a medium grind is perfect. And if you’re feeling bold, try white cornmeal — it’s milder in flavor but still Southern at heart.

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Ingredients for the Homemade Southern Cornbread

Cornmeal – The star of the show. Use high-quality yellow cornmeal for that hearty, earthy corn flavor that’s central to Southern cornbread.

All-purpose flour – Adds structure and keeps the bread from being overly crumbly.

Baking powder and baking soda – A combo that ensures your cornbread rises nicely and has a light texture.

Salt – Essential to enhance the flavor. Even sweet cornbread needs a touch of salt.

Buttermilk – Brings a slight tang and helps with the tender crumb. It reacts with baking soda for rise and moisture.

Eggs – For binding everything together and adding richness.

Butter – Melted butter adds flavor and keeps the inside moist while helping achieve those golden edges.

Optional: Sugar or Honey – While traditional Southern cornbread isn’t very sweet, a little touch of sugar or honey can round out the flavor beautifully if you prefer a slightly sweet twist.

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How To Make the Homemade Southern Cornbread

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 425°F (220°C). If you’re using a cast-iron skillet (the Southern way!), place it in the oven as it preheats. This step is key for getting that classic crispy crust.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and prevents clumping later.

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Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter. If you’re adding a bit of sugar or honey, mix it in here so it blends smoothly into the batter.

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Step 4: Bring It All Together

Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a wooden spoon or spatula just until everything is combined. Be careful not to overmix; a few lumps are totally fine.

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Step 5: Heat the Skillet and Pour the Batter

If using a hot skillet, carefully remove it from the oven and swirl in a tablespoon of butter or oil. Pour the batter in quickly — it should sizzle as it hits the pan, forming that golden crust.

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Step 6: Bake to Golden Perfection

Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let it cool for a few minutes before slicing.

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How to Serve and Store Homemade Southern Cornbread

Serve your cornbread warm, fresh out of the oven, sliced into hearty squares or wedges. It pairs beautifully with Southern staples like collard greens, black-eyed peas, BBQ ribs, and especially a steaming bowl of chili or gumbo. Want to jazz it up? Add a smear of honey butter or crumble it into a glass of cold milk — a true old-school Southern treat!

To store, let the cornbread cool completely. Wrap it tightly in foil or transfer to an airtight container. It will stay fresh at room temperature for 2 days or in the fridge for up to a week. To reheat, warm slices in a toaster oven or skillet for that fresh-from-the-oven texture. It also freezes well for up to 3 months.

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Frequently Asked Questions

How do I make my cornbread extra moist?

Adding a little extra butter or a tablespoon of sour cream to the batter can boost moisture without changing the texture too much.

Can I make cornbread without buttermilk?

Yes! You can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using.

What size pan should I use?

A 10-inch cast iron skillet is ideal, but you can also use an 8×8-inch square baking dish. Just be sure to adjust the baking time slightly if needed.

Why is my cornbread crumbly?

Cornbread is naturally a bit crumbly, but too much cornmeal or overbaking can make it fall apart. Using a mix of cornmeal and flour helps balance the texture.

Can I make this gluten-free?

Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking mix.

Should cornbread be sweet?

That’s up to you. Traditional Southern cornbread is savory, but a little sugar or honey can be added to taste if you enjoy a hint of sweetness.

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Want More Southern-Inspired Sides?

If you love this Homemade Southern Cornbread, check out a few more down-home favorites that bring comfort and bold flavor to the table:

• Cinnamon Sweet Alabama Pecanbread for a nutty, sweet twist with a tender crumb.
• Louisiana Remoulade Sauce to drizzle over your fried favorites or dip your hushpuppies.
• Old-Fashioned Egg Custard Pie if you’re in the mood for a nostalgic Southern dessert.
• Honey Butter Sweet Alabama Pecan Bread with a rich, buttery glaze.
• Easy Thai Red Curry Dumpling Soup for a spicy twist when you’re craving something cozy.

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Save This Pin + Share Your Results

📌 Save this cornbread to your Pinterest board for Southern sides so you never lose it.

And I’d love to hear how it turned out! Did you bake it in a skillet or a baking dish? Add sugar or stick to savory?

Drop your thoughts in the comments — I’m always excited to see how others make these recipes their own. And if you’re looking for even more ideas, visit my Pinterest where I post daily recipes: Life with Jam on Pinterest

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