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5 from 1 vote

Southern Style Cornbread Recipe

This slightly crumbly, not-too-sweet cornbread recipe is perfect topped with a pat of butter.
Prep Time10 mins
Cook Time30 mins
Course: bread, Side Dish
Cuisine: American
Keyword: how to make bread
Servings: 8
Calories: 360kcal



  • ¼ to ½ cup oil for pan
  • 1 cup self-rising corn meal
  • 1 cup flour
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • 1 ¼ cup buttermilk
  • ½ cup butter (1 stick) melted
  • 2 eggs


  • Preheat oven to 400 degrees. Pour oil in cast iron skillet and place in oven to heat.
  • In a large bowl, whisk together corn meal, flour, sugar, and baking soda.
  • In a large measuring cup or medium bowl, whisk together buttermilk, melted butter, and eggs until well blended.
    batter in a measuring cup
  • Stir together wet ingredients with dry ingredients. The cornbread batter will be somewhat thick.
    southern cornbread batter
  • Carefully remove skillet from oven and add batter to skillet.
  • Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
  • Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges and serve warm.


This recipe uses an 8-inch cast iron skillet. If you don't have a cast iron pan, use a metal cake pan. You can also use a casserole dish, but DO NOT preheat it and pour the batter in. This could cause a glass or ceramic dish to crack, or worse, explode.
To make your own self-rising cornbread, combine one cup of cornmeal with a tablespoon of baking powder and a half teaspoon of salt.


Calories: 360kcal | Carbohydrates: 35g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 226mg | Potassium: 147mg | Fiber: 2g | Sugar: 8g | Vitamin A: 476IU | Calcium: 55mg | Iron: 2mg