Cornbread is the soul of Southern cooking—golden, buttery, and impossibly comforting. The perfect cornbread has a crisp, crusty exterior from a hot cast iron skillet and a tender, slightly crumbly interior that’s just sweet enough to complement its savory corn flavor. It’s the essential companion to chili, barbecue, collard greens, or simply slathered with butter and honey.
This recipe delivers authentic Southern cornbread: not too sweet, not too cakey, with that perfect texture that’s been gracing tables for generations. Made in a preheated cast iron skillet for that signature crispy crust, it’s cornbread at its finest.
Instructions
Prep and Preheat
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Preheating the skillet is essential for that crispy crust.
Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Combine Wet Ingredients
In a separate bowl or measuring cup, whisk together the buttermilk, eggs, melted butter, and honey (if using) until well combined.
Mix Batter
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix—a few lumps are okay. The batter will be thick and slightly lumpy.
Prepare the Skillet
Carefully remove the hot skillet from the oven. Add a generous pat of butter (about 1 tablespoon) and swirl to melt and coat the bottom and sides.
Add Batter
Pour the batter into the hot skillet and spread evenly. It should sizzle as it hits the hot pan.
Bake
Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be crispy and pulling away from the sides slightly.
Cool Slightly
Let the cornbread cool in the skillet for 5-10 minutes before serving.
Serve
Slice into wedges directly in the skillet or turn out onto a plate. Serve warm with butter and honey.
Pro-Tips for Cornbread Perfection
- Preheat the Skillet: This is non-negotiable for that signature crispy crust. A hot skillet makes all the difference.
- Use Stone-Ground Cornmeal: It has more texture and corn flavor than finely ground.
- Don’t Overmix: Overmixing develops gluten and can make cornbread tough. Mix just until combined.
- Room Temperature Ingredients: Cold buttermilk and eggs can seize the melted butter. Let them warm up first.
- Cast Iron Is Best: A cast iron skillet gives the best crust and even baking.
- Serve Warm: Cornbread is at its absolute best fresh from the oven.
- Add-Ins: Try adding fresh corn kernels, jalapeños, shredded cheddar, or crispy bacon bits.
- Leftovers: Leftover cornbread makes amazing cornbread dressing or croutons.
This Perfect Southern Cornbread is golden, buttery, and absolutely rustic.
