Southern Cornbread


Anytime you put the words “Southern” in front of a dish, it’s likely to stir up controversy, and cornbread is no exception. It seems like every person I’ve ever known from the South has their favorite way of making it, and every way is different.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili.

With this recipe we experimented with all cornmeal or just three quarters cornmeal and one quarter flour. We also experimented with including or leaving out an egg. Either way works, though the version with some of the cornmeal swapped out with flour, and including an egg, holds together better and is a little more tender.

Southern Cornbread

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We’ve included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn’t make the cornbread sweet. The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)

You’ll notice there are bacon drippings and butter in this recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet, and add a lovely bacon flavor to the bread.

Finally, the method that works best with using a cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.

To my fine readers from our Southern states, how do you like your cornbread? Please let us know in the comments.

Southern Cornbread Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 8 servings

White cornmeal is used in most Southern cornbreads, but we could not find any here in California, so we used yellow cornmeal. If you can find white cornmeal, by all means use it.


  • 1 Tbsp bacon drippings
  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 Tbsp sugar (optional)
  • 1 egg (optional)
  • 1 1/4 cups buttermilk
  • 6 Tbsp unsalted butter, melted


1 Put the bacon drippings in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 400° with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)


2 Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

3 When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

southern-cornbread-method-2 southern-cornbread-method-3

Bake for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

4 Let the bread rest for 10-30 minutes in the skillet before cutting it into wedges and serving.

To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

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Texas Cornbread - from Homesick Texan

Cornbread and Beans - from The Pioneer Woman

Yeast-Risen Cornbread - from 101 Cookbooks

The Real Reason Sugar Has No Place in Cornbread from Serious Eats

Southern Cornbread

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Showing 4 of 210 Comments

  • Shane

    Hi Elise. Shane from Australia here. Made your cornbread for the first time and it was fantastic! Thank you. For some reason I have recently become obsessed with food from the south of America. I have made Red Eye Gravy and Grits recently…….. ok simple I guess but hey you’ve gotta start somewhere. Next Brunswick Stew when I have the leftover meats required. Any other classic recipes from the South would be greatly appreciated. Thank’s again.

  • Betty Mckee

    I made it without bacon grease used canola oil, used egg and buttermilk. Make your own buttermilk 1 cup milk 1 T. Vinegar and let sit for 5 minutes. It was really good my new recipe. Of course cast iron skillet

  • Michelle @ Taste As You Go

    Just popping in to let you know I’ve included this recipe in my mini round-up of cornbread recipes on Taste As You Go! xo

  • Miss Holly

    My husband from East Tennessee won’t eat any cornbread other than this – from his mother & back for generations. I pass the test with flying colors!
    In a 9″ iron skillet, cook 7-8pieces of the fattiest salt pork you can find, until all the fat is rendered. Save the pieces for dog & husband. Do not discard any fat. The more the better.
    Meanwhile, combine 1 cup self-rising cornmeal & 1 T. Flour. Add 1 cup of buttermilk. Stir to mix well. Let sit while finishing the salt pork.
    Mix 1T. of the rendered fat into cornmeal mixture, & carefully pour into skillet. Best scenario is when the fat actually surges over the top of the cornmeal (but don’t worry if it doesn’t.)
    Put skillet into preheated 450 degree oven & check after 20 minutes. If it is light brown & crispy on top , it’s done. CAREFULLY remove from oven (that sucker is HOT!) Let sit for a couple of minutes, run a knife around the edge to loosen (although with all that fat it doesn’t usually stick) and invert onto a waiting plate.
    Have butter handy. Step aside so you won’t be trampled. With luck you’ll get a piece.

  • Rhea Lawson

    Being from South Carolina,born in the 50’s, We do NOT use sugar in our cornbread. Sometimes is was a meal with pinto beans cooked with a ham hock. I still remember the smell of that glorious bread baking…..I try to find stone ground white corn meal for my bread. The cast iron pan? I have several. One is over 80 years old. I treasure it and cook in it almost every day. I will be making some tonight with some brunswick stew. Oh my, dinner is going to be so very good!.. Thanks for the recipe and the info! Sometimes we need to be reminded of our southern heritage and why things were done the way they were.

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