True Southern cornbread strikes the perfect balance: a crisp, buttery crust giving way to a moist, tender, and lightly sweet interior. This recipe delivers just that, achieving its iconic texture by baking in a preheated cast iron skillet, which creates a golden, crispy bottom and edges.
With the tang of buttermilk and the subtle sweetness of corn, it’s the versatile side dish that belongs on your table year-round, from summer barbecues to holiday feasts. Simple, reliable, and deeply satisfying, this is the cornbread that turns a meal into a celebration.
The Science of the Crispy Skillet Crust & Tender Crumb
The magic of this cornbread lies in the interplay of heat, fat, and acid. Preheating the cast iron skillet with oil or bacon drippings is non-negotiable. When the batter hits the sizzling-hot fat, it immediately begins to fry and set, creating that signature crisp, almost fried crust.
The combination of cornmeal and flour provides structure and texture; cornmeal for gritty, authentic heartiness, and flour for a tender, cake-like lift. The buttermilk serves a dual purpose: its acidity tenderizes the gluten, ensuring a soft crumb, and it reacts with the baking soda to produce carbon dioxide for a light, airy texture.
The moderate amount of sugar enhances browning via caramelization and balances the cornmeal’s earthiness, while the eggs and oil provide richness and moisture that keep the bread from being dry or crumbly.
Ingredients
For One 10-inch Skillet:
- 1 ½ cups (210g) fine or medium-ground yellow cornmeal
- 1 cup (125g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups (300ml) buttermilk, shaken
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil or melted butter, plus 2 tablespoons for the skillet
Instructions
1. Preheat Skillet & Oven: Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C).
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and ½ cup of oil (or melted butter) until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined—a few small lumps are okay. Do not overmix.
5. Bake: Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of oil to the skillet and swirl to coat the bottom and sides. Immediately pour the batter into the hot skillet—it should sizzle. Smooth the top.
6. Bake: Bake for 20-25 minutes, until the top is golden brown, the edges are crispy and pulling away from the pan, and a toothpick inserted in the center comes out clean.
7. Cool & Serve: Let the cornbread cool in the skillet for 10-15 minutes before slicing. Serve warm with butter and honey.
8. Storage: Store leftovers wrapped in foil at room temperature for up to 2 days. Reheat in the oven or toaster oven to restore crispness.
Pro-Tips for Cornbread Perfection
- The Hot Skillet is Key: This creates the iconic crispy crust. Don’t skip preheating it with the oven.
- Buttermilk Temperature: Use cold buttermilk straight from the fridge. The temperature shock when it hits the hot skillet helps with the rise and texture.
- Avoid Overmixing: Stir the batter just until the wet and dry ingredients are combined. Overmixing leads to a tough, dense cornbread.
- Choose Your Cornmeal: Fine-ground yields a more cake-like, tender texture; medium-ground provides more traditional grit and texture.
- The Sugar Debate: This recipe is lightly sweet. For a savory, traditional Southern style, reduce sugar to 1-2 tablespoons.
- Test for Doneness: The toothpick test is reliable, but the visual cues—golden top and pulling away from the edges—are just as important.
- Add-Ins: For a hearty twist, fold in 1 cup of shredded cheddar cheese, 1 cup of corn kernels (fresh, frozen, or canned-drained), or 4 slices of cooked, crumbled bacon into the batter before pouring.
- No Cast Iron? Use a 9-inch square baking pan. Preheat the pan with the oil for 5 minutes in the oven before adding the batter.
This Southern Buttermilk Cornbread is a timeless recipe that turns simple ingredients into something truly special.