Nothing beats a slice of hot Southern Cast Iron Cornbread fresh from the oven with a pat of melting butter. Crispy and golden around the edges with a tender, buttery center, this old-fashioned buttermilk cornbread belongs on every Southern supper table.
Growing up in Mississippi, cornbread wasn't reserved for holidays or special occasions; it was simply part of everyday life. A skillet of cornbread often sat in the middle of the table alongside a pot of beans, greens, fried catfish, or a hearty bowl of chili.
This recipe is the one I come back to time and time again. The combination of buttermilk, plenty of butter, and a hot cast-iron skillet creates the perfect balance of crispy edges and soft, moist cornbread inside. For more Southern side dishes, try our Southern candied yams and Southern baked mac and cheese recipes next!
Table of Contents
Why You'll Love This Recipe
- Crispy, golden crust thanks to a hot cast-iron skillet.
- Tender, buttery interior that stays moist.
- Made with simple pantry ingredients.
- An authentic Southern recipe that's easy enough for beginners.
Ingredients You Need To Make This Recipe
- Unsalted butter. Butter adds incredible flavor while helping create those irresistible crispy edges. If using salted butter, reduce the added salt slightly.
- Yellow cornmeal. Traditional, southern cornbread uses yellow (or white) cornmeal for its classic flavor and texture. Stone-ground cornmeal also works beautifully. Try our southern spoon bread next for a soft, scoopable take on cornbread.
- All-purpose flour. Softens the texture while keeping it sturdy enough to slice.
- Baking powder and baking soda. Work together to give the cornbread a perfect rise.
- Salt. Balances and enhances every flavor.
- Buttermilk. Gives the cornbread richness, moisture, and a slight tang that perfectly complements the cornmeal.
- Large eggs. Helps bind everything together and create a tender crumb.
How To Make Southern Cast Iron Cornbread
Step 1. Preheat your oven to 400°F. Place 2 tablespoons of butter in a 10-inch cast-iron skillet and place it in the oven while it preheats so the butter melts and the skillet gets nice and hot.
Step 2. Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using) in a medium mixing bowl.
Step 3. In a separate bowl, whisk together the buttermilk and eggs until smooth. Melt the remaining butter in the microwave. Stir in the buttermilk mixture until just combined, then stir in the melted butter. Be careful not to overmix.
Step 4. Carefully remove the hot skillet from the oven and pour in the batter. Spread the batter out evenly. Bake for 20 to 25 minutes or until the top is beautifully golden and a toothpick inserted into the center comes out clean. Allow the cornbread to go for about 10 minutes before slicing and serving.
Ashley's Tips for Success
- Always preheat your skillet for the crispiest crust.
- Do not overmix the batter, or the cornbread can become dense.
- Let the cornbread rest for several minutes before slicing.
- Serve warm with butter, honey, and a sprinkle of flaky sea salt.
Variations
- Jalapeno Cheddar Cornbread. Fold in 1 cup shredded sharp cheddar and one diced jalapeño.
- Honey Butter Cornbread. Fresh warm cornbread with melted butter mixed with honey.
- Bacon Cornbread. Add cooked crumbled bacon to the batter for smoky flavor.
- Skillet Cornbread with Corn. Stir in one cup of drained whole kernel corn.
Make Ahead and Storage
- Store leftover cornbread tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze slices individually for up to three months. Thaw overnight in the refrigerator and warm in the oven or microwave before serving.
Frequently Asked Questions
A hot skillet creates the signature crispy, golden crust they make southern cornbread so special.
Yes. And an 8-inch square baking dish works well, although you won't get quite the same crispy edges.
That's a long running southern debate! Traditional southern cornbread usually contains little or no sugar. This recipe includes just a small optional amount if you enjoy a hint of sweetness.
Overbaking and overmixing are the most common causes. Be sure to remove it from the oven as soon as a toothpick comes out clean.
Perfect Pairings
Serve this southern cornbread alongside:
- Southern fried cabbage
- Slow cooker pinto beans
- Southern baked beans
- New Orleans BBQ shrimp
- Beef stew
- Chicken and dumplings
Table Talk
Simple recipes like the Southern cast-iron cornbread remind me of the importance of remaining humble and teachable. Just as a handful of simple pantry ingredients can come together to create such a beloved Southern classic, God can take what we humbly surrender to him and do far more than we could ever imagine.
Throughout Scripture, we are warned about the dangers of pride because pride has a way of making us forget where we've come from and who has faithfully brought us this far. When we lose sight of our dependence on God, we can miss the new places He's calling us to and the work He desires to do in our lives.
I think there is something beautiful about the humble recipes passed down from generation to generation. They remind us of our roots and connect us to the people who came before us. In the same way, may we never be ashamed of our humble beginnings or the stories God has written through our lives. Instead, may we faithfully share our testimonies with our children, our grandchildren, and everyone God places in our paths, trusting that He could use our stories to encourage others and bring glory to His name.
Humble yourselves before the Lord, and he will lift you up.
James 4:10
More Southern Recipes You Will Love!
If you tried this Southern Cast Iron Cornbread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Southern Cast Iron Cornbread
Ingredients
- 10 tablespoons unsalted butter - divided
- 1 ¼ cups yellow cornmeal - or white
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar - optional
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- 1 ½ cups buttermilk - whole or lowfat
- 2 large eggs
Instructions
- Preheat your oven to 400°F. Place two tablespoons of butter in a cast-iron skillet and melt in the oven as it preheats.
- Add the cornmeal, flour, baking powder, sugar (if using), baking soda, and salt to a medium mixing bowl and whisk until combined.
- Add the buttermilk and eggs to a separate small mixing bowl and whisk until combined.
- Place the remaining 8 tablespoons of butter in a glass bowl and melt it in the microwave.
- Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix the batter until just combined. Stir in the melted butter.
- Remove the skillet from the oven and carefully pour the batter into the hot skillet. You will hear it sizzle, and the edges will puff up immediately. Smooth the batter out into an even layer and bake it in the preheated oven for 20 to 25 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for 10 minutes, slice, and enjoy!
Notes
- Store leftover cornbread, tightly wrapped, at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze slices individually for up to 3 months. Thaw overnight in the refrigerator and warm in the oven or microwave before serving.
- Always preheat your skillet for the crispiest crust.
- Don't overmix the batter, or the cornbread can become dense.
- Serve warm with butter, honey, and a sprinkle of flaky salt.
Julisa
is anyone still out there? are the flour and cornmeal measurements backwards? please help
Ashley Boyd
Hi! The measurements are not backwards.
DuchessofNYC
My first time making homemade cornbread and this was really good! The recipe calls for 2 tablespoons butter + 4 tablespoons melted butter unsalted. You tell us to melt the 2 tbs butter in the skillet, and then you pour the batter into the pan on top of the melted butter. But you never tell us to add the 4 tbs in the batter itself! I was gonna leave that out, but then I saw the batter was so thick and dry so I stirred it in. If you could clarify that, the recipe would be superb. I may add a bit more moisture of some sort next time, but will definitely be making this again! Thank you.
Ashley Boyd
Thank you for trying the cornbread recipe. I am so happy you enjoyed it! The melted butter is added to the batter just before it is poured into the skillet. Try adding two more tablespoons of melted butter for even more moisture. Happy cooking!
Marlon Boyd
Can’t wait to use This receipt this holiday season! Thank you!
Ashley Boyd
I hope you love it!
terreia richards
This recipe reminds me of my mother/grandmother's cornbread recipe that I now use for my family.
Ashley Boyd
What a huge compliment! Thank you for checking out the recipe Terreia!