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Southern Buttermilk Cornbread

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Golden Southern buttermilk cornbread baked in a cast iron skillet, sliced into wedges with a crisp crust.
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This Southern Buttermilk Cornbread is a southern classic that delivers every time-golden, crisp-edged, and tender inside. Made in a sizzling hot cast iron skillet, it's that fluffy cornbread you dream about: moist, tangy, and ready in half an hour.

If you're searching for your favorite cornbread recipe, this might just become it. The cornbread batter comes together in one bowl with simple pantry staples, and the cast iron skillet ensures that signature crispy crust. It's a southern cornbread that tastes like home and makes the perfect side for any comfort meal.

The Gist
Cook Time: 20-25 minutes | Total Time: About 30 minutes
Yield: Serves 8 hearty wedges
Skill Level: Easy
Dietary Notes: Vegetarian, Gluten-Free option available

Why You'll Love It

  • That hot cast iron skillet gives you a perfectly crisp crust every time.
  • Tender, fluffy cornbread inside with a golden brown top that's hard to resist.
  • Buttermilk adds tang and moisture to this true southern cornbread.
  • Makes the perfect side for everything from chili to fried chicken.
  • This may just be your new best cornbread recipe for family dinners and potlucks.
Classic cast iron skillet cornbread sliced into wedges with a rich golden color and soft crumb.

A Little History

This southern classic goes back generations-born from Native American cornmeal breads and perfected in farmhouse kitchens across the South. Early versions were made with nothing more than stone-ground cornmeal, water, and a pinch of salt, cooked over open fires or in hearth ovens. When buttermilk and baking powder made their way into the mix, cornbread took on that familiar tender crumb we love today.

A hot cast-iron skillet became the mark of a good cook, giving that unmistakable golden crust that defines southern cornbread. Unlike sweet cornbread, which often leans cake-like and uses flour and sugar for softness and sweetness, southern cornbread keeps things humble and hearty. It's made with pure cornmeal and buttermilk, giving it a slightly tangy, corn-forward flavor and a coarser, more rustic texture.

Across the Mason-Dixon line, this simple bread tells its story in every bite-savory and deeply corn-flavored, perfect for sopping up collard greens' pot liquor or pairing with chilis or stews. Some cooks add a touch of sugar, others swear by none, but all agree: a well-seasoned skillet and a scoop of hot batter are the beginning of something timeless. This isn't dessert-it's supper bread, baked with history and heart.

Kitchen Equipment

Gather Your Ingredients

Close-up of moist, tender buttermilk cornbread showing its light texture and crumb.

Let's Get to Cookin'

Preheat the Skillet
Set your oven to 425°F and place your cast-iron skillet inside to heat. A hot skillet is the key to that golden, crispy edge that makes this the best cornbread recipe around.

Mix the Batter
In a medium mixing bowl, whisk together the egg and mayonnaise until smooth. Stir in cornmeal and sugar (if using), then pour in the buttermilk and water. Mix gently-overmixing toughens the crumb. The cornbread batter should be thick but pourable.

Pour and Bake
Carefully remove the hot skillet, swirl in the bacon grease, and pour in the batter-it should sizzle on contact. Bake 20-25 minutes, until golden brown and a toothpick comes out clean. For a deeper color, broil 2-3 minutes at the end.

Cool and Serve
Let your southern cornbread cool for 5-10 minutes before slicing. Serve warm with butter, honey, or crumbled into a bowl of beans. It's the perfect side for chili, greens, or stew.

✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨

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Classic cast iron skillet cornbread sliced into wedges with a rich golden color and soft crumb.

Chef's Tips for Southern Buttermilk Cornbread

  • Preheat your cast iron skillet: That sizzle equals flavor and texture.
  • Keep it lumpy: Slightly uneven batter makes lighter, fluffy cornbread.
  • Use real buttermilk: Adds that signature tang every southern cornbread needs.
  • Swap in bacon grease: A smoky twist that deepens the flavor.
  • Let it rest: Cooling helps set the crumb for perfect slices.

What to Serve It With
Serve alongside Southern Style Collard Greens, Charro Beans, Classic Texas Chili Con Carne, Chicken Fried Steak, or use in my Southern Cornbread Dressing. This southern cornbread truly is the perfect side for any meal.

FAQs
What makes this the best cornbread recipe?
The combination of hot cast iron skillet, buttermilk, and simple ingredients gives unbeatable texture and taste.

Can I make this a sweet cornbread?
Yes-add a little extra sugar to the cornbread batter for a sweeter southern cornbread.

Do I have to use a cast iron skillet?
It's traditional and gives the best crust, but you can use another oven-safe pan.

Can I use this for cornbread dressing?
Absolutely-it's the perfect base for Southern Cornbread Dressing.

Leftovers & Storage
Wrap leftovers in foil or plastic wrap and store at room temperature for 2 days or in the fridge up to 5. 

Freeze for up to 3 months. 

Reheat in a cast iron skillet or oven for that just-baked flavor.

My Favorite Storage Containers

Crispy-edged Southern cornbread cooling in a black cast iron skillet on a countertop.

Stick Around for Seconds!

Love southern cornbread and old-fashioned comfort food? Subscribe to my newsletter and browse more skillet favorites and hearty dishes that bring Texas warmth straight to your kitchen.

Tried It?
If you make this favorite cornbread recipe, tag me with #jennifercooks-I'd love to see your golden skillet masterpiece!

Southern Side Dishes That'll Have You Going Back for Seconds

Think warm, comforting sides that bring the table together-rich in flavor, easy in prep, and perfect for pairing with your golden skillet cornbread. These recipes lean into that familiar soul-smoky bacon, buttery greens, crisp vegetables, and lots of good kitchen memories built in.

Southern Style Collard Greens

Southern-Style Collard Greens - Thick, hearty leaves simmered low and slow with smoky ham hocks, onions, garlic, vinegar, and a hint of hot sauce for depth and tang. 

Serving a creamy scoop of cheesy hashbrown casserole - warm, golden, and loaded with melted cheddar and tender shredded potatoes.

Potato Casserole (Funeral Potatoes) - A creamy, cheesy hash-brown bake with shredded potatoes, sharp cheddar, cream-of-chicken soup, and a golden crust-pure comfort for holiday or everyday. 

Southern Style Green Beans and New Potatoes - Fresh green beans and baby red potatoes simmered in bacon-drippings and buttery broth, absorbing every bit of smoky, savory goodness. 

Creamy Southern Cheese Grits

Southern Cheese Grits - Old styled grits cooked with heavy cream, butter, and sharp cheddar for a silky, rich bowl of comfort that pairs beautifully with almost any main. 

Easy Homemade Southern Creamed Corn on Jennifer Cooks

Southern Creamed Corn - Sweet kernels simmered in a luxe sauce of heavy cream, milk, and cream cheese until rich and decadent-summer in a bowl, or perfect for holidays. 

Southern Fried Cabbage with Bacon - Tender chopped cabbage sautéed with crispy bacon, onions, brown sugar, stone-ground mustard and red pepper flakes-a sweet-savory skillet side with Southern soul. 

*****

Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!

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Golden Southern buttermilk cornbread baked in a cast iron skillet, sliced into wedges with a crisp crust.

Southern Buttermilk Cornbread

Golden, crispy-edged, and tender inside, this Southern Buttermilk Cornbread is a cast-iron classic-easy to make, rich with old-fashioned flavor, and perfect with any Southern meal.
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Course: Breads
Cuisine: American, Southern
Keyword: Cast Iron Skillet Baking, Comfort Food Side Dish, easy homemade bread recipe, holiday comfort food, old fashioned southern cooking, Southern Holiday Recipes, Thanksgiving Side Ideas
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 203kcal
Author: Jennifer Locklin

Equipment

Ingredients

Instructions

Preheat the Skillet

  • Set the oven to 425°F and place an 8-inch cast iron skillet inside to heat.
  • Once the oven is preheated, leave the skillet in for a few more minutes so it's piping hot and ready for a good sizzle.

Mix the Batter

  • In a medium bowl, whisk together the egg and mayonnaise until smooth.
    1 large egg, 1 heaping tablespoon mayonnaise
  • Stir in the cornmeal and sugar (if using), then pour in the buttermilk and water.
    2 cups self-rising cornmeal, 1 tablespoon sugar, 1 cup buttermilk, ½ cup water
  • Mix until just combined-no need to overwork it.

Pour and Bake

  • Carefully remove the hot skillet from the oven and swirl in the bacon grease to coat the bottom and sides.
    1 tablespoon bacon grease
  • Pour the batter into the hot skillet. You should hear a good sizzle-that's your crispy crust in the making.
  • Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  • For a deeper color on top, broil for 2-3 minutes at the end, watching closely.

Cool and Serve

  • Let the cornbread cool for about 5-10 minutes.
  • Slice into wedges and serve warm, with butter, honey, or whatever your heart desires.

Notes

Substitutions & Variations:
•If you don’t have self-rising cornmeal, use regular cornmeal with 2 teaspoons baking powder and ½ teaspoon salt.
•Mayonnaise adds tenderness and richness, but you can swap in sour cream or Greek yogurt.
•Sugar is optional—leave it out for traditional savory cornbread.
Serving Suggestions:
•Perfect alongside collard greens, chili, beans, or fried chicken.
•Excellent with a bowl of soup or stew, or if you’re like my grandpa, crumbled into a glass of cold buttermilk.
•Serve with softened butter, honey, or a pat of bacon fat on top if you’re feeling old-school.
• This is the cornbread you want to use for my Southern Cornbread Dressing.
Storage & Freezing:
•Keep at room temperature for up to 2 days, wrapped in foil.
•Refrigerate leftovers for up to 5 days.
•Freeze individual wedges wrapped tightly and stored in a freezer-safe bag for up to 3 months.
•To reheat, warm in the oven at 350°F until heated through, or toast lightly in a skillet.

Nutrition

Serving: 1 wedge | Calories: 203kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 46mg | Potassium: 177mg | Fiber: 4g | Sugar: 4g | Vitamin A: 83IU | Calcium: 41mg | Iron: 1mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!

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About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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