Southern Cornbread Recipe – From The Reigning Queen of Soul Food Cooking
Last Updated on February 11, 2026 by Barbara
Nothing tastes better than hot cornbread fresh out of the oven. I’m not taking about the kind that comes from a box. I’m talking about the kind made from scratch. My favorite is my Southern cornbread recipe made in a skillet. I preheat a cast iron skillet, add butter followed by the batter. I know you are going to love it. This is also the recipe I use to make my famous cornbread dressing! This cornbread pairs well with many dishes including, collard greens, smothered turkey wings and my slow cooker beans.
How to Make Southern Cornbread
Watch my Video Tutorial: How to make Southern Cornbread
1. Ingredients
Cornmeal, all-purpose flour, sugar, butter, baking soda, baking powder, eggs, buttermilk, milk and salt.
2. Preheat the Skillet
Preheating the skillet helps the cornbread to cook at a more even temperature.
Place a 10-inch cast iron skillet in the oven to preheat.
3. Combine Dry Ingredients
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
4. Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, milk, and eggs.
5. Combine All Ingredients for the Southern Cornbread Recipe
Add the wet ingredients to the dry ingredients and mix until just combined making sure not to overmix. Melt 6 tablespoons of the butter in the microwave or in a small saucepan over low heat then add it to the batter and mix well.
6. Prepare to Bake the Cornbread
Reduce the oven temperature to 375 degrees F (190 degrees C).
Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the bottom of the skillet. Pour the batter into the skillet and spread evenly.
7. Bake the Cornbread
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the skillet for a few minutes before slicing and serving.
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Ingredients
- 1 1/4 cups cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 8 tablespoons butter, softened
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1 cup buttermilk
- 1/4 cup milk
- 2 teaspoons salt
Method
- Preheat oven to 425 degrees F (220 degrees C).
- Place a 10-inch cast iron skillet in the oven to preheat.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- In a separate bowl, whisk together the buttermilk, milk, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Melt 6 tablespoons of the butter in the microwave or in a small saucepan over low heat. Add to the batter and mix well.
- Reduce the oven temperature to 375 degrees F (190 degrees C).
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the bottom of the skillet.
- Pour the batter into the skillet and spread evenly.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for a few minutes before slicing and serving.
Can I exchange honey in place of the sugar?