Southern Cornbread

Cornbread is a southern staple. Authentic southern cornbread Is Not Sweet! This is a savory bread.

Read on for how to make “plain” cornbread as well as “more savory” cornbread. Also, check out my gluten-free cornbread.

Southern Cornbread
Prep time
Cook time
Total time
Authentic southern cornbread! Not Sweet!
Recipe type: Sides
Cuisine: Southern
Serves: 6-8
  • 1½ c cornmeal
  • 1 c buttermilk
  • 1 c all-purpose flour
  • 1 T baking powder
  • 1½ t salt (Kosher salt is too large to sift)
  • ½ t baking soda
  • 2 eggs
  • ½ c vegetable oil
  • Butter and oil (for greasing the cast iron frying pan)
  1. First, preheat oven to 350 degrees. Put your cast iron frying pan in the oven to warm.
  2. In a medium-sized bowl, pour the buttermilk over the cornbread and soak for 15 minutes.
  3. Mix (I sift them) the dry ingredients (flour, baking powder, salt, baking soda) into a large bowl.
  4. In a small bowl, add the vegetable oil and eggs; lightly beat the eggs.
  5. Remove the cast iron frying pan from the oven.
  6. Pour the cornmeal mixture over the flour mixture. Combine, being careful not to over stir.
  7. Butter the (large) cast iron frying pan (make sure you coat the sides) and add about a T of oil to the bottom of the pan; pour in the mixture.
  8. Bake 25-30 minutes or until golden brown.
Savory Variation: add a 1 cup of whole corn (drained), 1 cup shredded sharp cheddar and ½ cup crumbled bacon before you pour the cornbread mixture into the flour.


Recipe is a variation on Alton Brown’s recipe in I’m Just Here for More Food. Also, see SpoonForkBacon for savory butters.

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