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.

No ratings yet

Print Pin

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

Cook Time: 25

Total Time: 30

Servings:

Calories: 203kcal

Author: Jennifer Locklin

Equipment

Shop the exact tools and ingredients I use for this recipe

View My Amazon Kitchen

Ingredients

1 tablespoon bacon grease
1 large egg
1 heaping tablespoon mayonnaise
2 cups self-rising cornmeal
1 tablespoon sugar optional, for browning and a hint of sweetness
1 cup buttermilk
½ cup water

Get Recipe 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

*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.