My best and most basic recipe for Old-Fashioned Cornbread. Made with finely ground white cornmeal, buttermilk, and no sugar (!), it’s the perfect accompaniment for everything from fried chicken to chili.
There are probably as many recipes for cornbread as there are Southern cooks. Although it’s not strictly a “Southern thing,” cornbread is very widely served throughout the South. It’s so good with a plate of southern-style vegetables like field peas, fried okra, and greens.
So Many Kinds of Cornbread!
There are many different kinds of cornbread. It’s an inherent part of Southern comfort food. There’s the old fashioned buttermilk cornbread like I’m going to show you here. Then there’s corn pone, which is nothing more than plain cornmeal, water, and salt formed into “pones” like thick little pancakes and cooked in the oven. There are also hot water cornbread, corn sticks, corn pone, and corn muffins as well.
And don’t forget about hush puppies! They are essentially cornbread, too.
My favorite of all the different types is what we call lacy cornbread. It’s cooked in a skillet on the stovetop, made from a very thin, light batter that is poured into hot oil and fried quickly to a golden brown. It takes some skill and a little practice to make lacy cornbread.
I have lots of old fashioned Southern cornbread recipes, but this one is my standard and a great one to add to your recipe collection.
— This post was originally published on June 18, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 8
Primary Ingredient(s): Finely ground white cornmeal, buttermilk, eggs
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“The one must: an iron skillet. Mine belonged to my great grandmother.“
— Dixie
“No sugar! My kind of cornbread! Mom never put sugar in her cornbread and neither do I! This is West Texas style! Just give me some red beans and we have a meal with this cornbread!“
— Iris Voorhees
What You’ll Like About This Recipe
- Made from scratch cornbread is rustic, plain, and simple comfort food.
- It’s a classic Southern side dish served with many traditional Southern meals.
- When you see how easy this recipe is, you’ll never reach for a boxed mix again.
- Everything is cooked in one skillet. Less kitchen clean-up time!
Ingredient Notes
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- Finely Ground White Cornmeal — See my cornmeal commentary below.
- Canola Oil or Peanut Oil — Use an oil with a high smoke point.
- Buttermilk — Gives the cornbread a pleasantly tangy flavor with a soft texture, and helps it rise quickly.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 70-71 of my cookbook, My Southern Table! Get your signed copy today.
The Secret’s in the Cornmeal
Besides all the different types of cornbread, there is also the matter of the cornmeal itself. Grocery stores throughout the South have lots of different cornmeal products on the shelves. But the most important for making good cornbread is finely ground, white cornmeal. You simply won’t get the same result with yellow or coarsely ground cornmeal.
My favorite brand? Well, it’s Arnett’s hands down. Now, I have no association whatsoever with Arnett’s. They have absolutely no idea who I am. I just happen to like their cornmeal.
A close second to Arnett’s would be Alabama King. It’s also very good and happens to be available through Amazon.
Some other good brands are Hoover’s and Sholar’s. It’s easy to find those brands in the rural areas, but here in North Georgia near Atlanta, I can’t get them anywhere! That’s okay. I just stock up when I make a trip down to the southern part of the state.
One further note: You will notice that there is no sugar in this recipe. In my opinion, there is no place for sugar in cornbread. This is a rustic, savory bread, and sugar just doesn’t belong in there. If I wanted something sweet, I’d make a cake. Cornbread is not cake. Sorry if you’re a sugary cornbread-lovin’ kind of person.
How to Make Old-Fashioned Cornbread
- Add 3 tablespoons canola oil to a 10-inch iron skillet (or for a lighter recipe, coat generously with cooking spray). Place the skillet in the oven, set the oven to 400 degrees, and preheat both the skillet and the oven while you mix up the batter.
Pro Tip
A cast iron skillet makes the very best cornbread. If you don’t have one, I encourage you to purchase one. They’re not very expensive and will last you a lifetime.
- Combine the dry ingredients of cornmeal, flour, salt, and baking powder in a medium mixing bowl.
- Combine the wet ingredients of oil, eggs, and buttermilk.
- Pour the wet ingredients into the dry ingredients. Mix well. I use a whisk just to make sure I get all the lumps out.
Pro Tip
For a lighter recipe, use 1/2 cup eggbeaters or similar egg substitute and skim or low-fat milk in place of the buttermilk.
- Carefully remove the hot skillet and quickly pour in the batter. Immediately return the pan to the oven.
Pro Tip
Can you see in the picture (step 5) above how the batter has already started to cook around the edges just seconds after being poured into the pan? That’s exactly what you want it to do.
- Bake for approximately 25 minutes or until the top and edges are light golden brown.
- Remove the skillet from the oven and let it cool slightly before serving.
Pro Tip
If you don’t have a silicone skillet handle cover, please treat yourself to one! They make it so much easier to handle hot pans. A hot, heavy skillet is much easier to hold onto with one of these than with a pot holder.
Recipe Tips and Advice
- A well-seasoned cast iron skillet is a necessity for nailing the perfect old fashioned cornbread recipe. It makes a delicious, golden crust and a light, moist interior. If you don’t have one, you can use a different oven-safe skillet or a baking dish. Keep in mind that your results will be different.
- Be sure to preheat the cast iron skillet. That step is very important for achieving those delicious crispy edges!
- Use a toothpick to check for doneness. If a toothpick inserted in the middle comes out clean, the cornbread is done.
Storage and Freezing
- Store at room temperature for 2-3 days or a week, well wrapped, in the refrigerator. To reheat, simply put it back in the oven until it’s warmed through.
- May be frozen in an airtight container or bag for about 2 months. Thaw in the refrigerator before reheating.
Variations to Try
- Make “loaded cornbread” by adding shredded Cheddar cheese, bacon bits, and scallions to the batter.
- Give it a kick with shredded pepper jack cheese and diced jalapenos.
- If you simply insist on some sweetness, try a drizzle of honey or syrup on top.
Questions About Old Fashioned Cornbread
No! It’s a common misconception that southern cornbread is sweet. In fact, if you Google “Is southern cornbread sweet?” the first response that pops up (which is from a non-Southern blog, by the way) informs you that southern cornbread is sweeter than northern, which is a load of nonsense! I sometimes wonder if this belief comes from the pre-made store mixes. While we may occasionally add a drizzle of honey to a serving of cornbread, the recipe itself is made without any sugar. To make a long story short – don’t believe everything you read on the internet, even if it’s on the first page of Google!
Even though cornbread is best when served fresh and hot from the oven, you can make it a day in advance and reheat it before serving.
I recommend using a 10-inch cast iron skillet.
Leftover cornbread is great for making southern cornbread dressing or croutons for your salad or soup!
All My Best Cornbread Recipes
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More Southern Recipes You’ll Like
Traditional Southern Fried Chicken
Family Favorite Chili
Southern Style Green Beans
Old Fashioned Copper Pennies
- If you’re craving something tried-and-true Southern, my Real Simple Fried Chicken is the kind of no-fuss, no-frills recipe cooks have leaned on for generations.
- Need something hearty to go with that golden slice of cornbread? My Family Favorite Chili is a meaty, satisfying bowl of goodness with beans, yes, and it’s just right alongside cornbread.
- And if you have a pot of Old Fashioned Southern Green Beans simmered with bacon and onion, then you’re speaking my language. That pairing with cornbread is pure comfort on a plate.
- And for something a little sweet and tangy on the side, give my Copper Pennies a try. This vintage carrot salad is marinated in a flavorful dressing that makes it a staple at Southern gatherings.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
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Recipe
Old Fashioned Cornbread
Ingredients
- ¼ cup canola or peanut oil plus 3 tablespoons (or substitute cooking spray for the 3 additional tablespoons oil)
- 1 ½ cups finely ground white cornmeal
- ½ cup all-purpose flour
- 1 ½ teaspoons salt
- 3 teaspoons baking powder
- 2 large eggs or substitute ½ cup Eggbeaters
- 1 ½ cups buttermilk or substitute skim or lowfat milk
Instructions
- Add 3 tablespoons canola or peanut oil to a 10-inch iron skillet (or for a lighter recipe, coat generously with cooking spray). Place the skillet in the oven, set the oven to 400 degrees, and preheat both the skillet and the oven while you mix up the cornbread.3 tablespoons canola oil
- Combine the cornmeal, flour, salt, and baking powder in a medium mixing bowl.1 ½ cups finely ground white cornmeal, ½ cup all-purpose flour, 1 ½ teaspoons salt, 3 teaspoons baking powder
- Combine the remaining 1/4 cup oil, eggs, and buttermilk in a separate small bowl.1/4 cup canola or peanut oil2 large eggs, 1 ½ cups buttermilk
- Pour the wet mixture into the dry mixture and whisk to combine and remove any lumps
- Carefully remove the hot skillet and quickly pour in the batter. Immediately return the pan to the oven.
- Bake for approximately 25 minutes or until the top and edges are light golden brown.
- Remove the skillet from the oven and let it cool slightly before serving.
Notes
- A well-seasoned cast iron skillet is recommended for the best results.
- Be sure to preheat the cast iron skillet.
- Store at room temperature for 2-3 days or a week, well wrapped, in the refrigerator. To reheat, simply put it back in the oven until it’s warmed through.
- Cornbread may be frozen in an airtight container or bag for about 2 months. Thaw in the refrigerator before reheating.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Wish I could use a cast iron skillet, but they are too heavy for my 80ish arms. My grandma made cornbread every day in a CA skillet. No flour, and bacon grease in place of oil. Cooked in a cookstove, and no burned part at all. The same with cakes and pies. I write about her hardship in my memoirs for my sons.
Thanks for bringing back memories for me.
The “pones” that you allude to, my mom made but called it “Dodger bread”. Cornmeal, water and salt. Fried in a pan. Crisp on the outside and soft on the inside. Would eat with fried catfish, fried potatoes, homemade red beans with bacon and salad. Yum!
I think this is what my gma did. She was born 1908 and left us in the 80s. As a young person I just thought she would always be here. I didn’t get the recipe. I think I am going to guess quantities until I get it right. (She used bacon grease too I remember that)
Great recipe, especially with no sugar. The latest food craze seems to be “Gluten Free” and my new son-in-law is allergic to wheat, so lucky for me, growing up in central Alabama, we never used flour in our cornbread. The recipe you have so graciously provided for us will work just as well, by increasing the cornmeal by 1/2 cup and eliminating the flour. We also added 1/2 tsp of baking soda and used buttermilk. To add a bit of flavor we also substituted bacon fat for the oil.
As for the brand of cornmeal we always used Adams, which is stone ground at a mill in Dothan, Al (if they are still open). I can only find it when I get back to Montgomery. Living in Maryland the only brand they sell seems to be Indian Head.
Sorry, but I’m originally from Maryland, and my Mama would always use Martha White white cornmeal. She never put sugar, or flour in her cornbread. She was from NC. And I would say I live in the North, but raised a Southern. My Daddy was from NC, also. My Daddy used to fix tomato gravy. It was always so good, that you wanted to lick your face, and slap your kinfolk, if you couldn’t get any.
Hi Louise, your comment sure sent me on a blast from the past. My entire family is from Southern Virginia/Northern North Carolina. My mother, grandmothers and I remember 2 of my great grandmothers used bacon grease when available and shortening when it was not available. I am blessed to still have 1 of my grandmothers; I’m 52 yrs old, she still cooks, cleans etc. Getting recipes from my mom or grandma is like pulling teeth! Neither of them measure anything. They always say just add this or that until it looks right. 🙄 You also mentioned tomato gravy, I’m not sure I ever remember having that but it definitely made me think about red-eye gravy! It would also make you slap yo mamma if your mother never made it or if missed out before it was all gone. The red-eye gravy was made with coffee and bacon grease.
Thank you for the stroll down memory lane. ❤
Don’t try making this recipe with King Arthur Flour. I tried All Purpose AND Self Rising and my Husband implored me not to use that flour anymore. It came out flat in places and raw. I tried it at least 4 or 5 times with both flours. I have no idea what the difference is in the flour. I normally use White Lily or something but this stuff was new in Walmart so I thought I’d give it a try.
Ugh.
I used King Arthur all purpose flour and it was delicious. I will say the recipe here calls for a half cup but it should read one and a half cups.
No, the recipe is correct as written. It needs only 1/2 cup of flour. 1 1/2 cups flour plus the sugar you mentioned in a second comment, makes this an entirely different type of cornbread. That’s fine if you like that sweet, floury cornbread, but it is not what this recipe is intended to be.
I know this is an old post but wanted to comment on everyone saying “no sugar”. There is a real reason to use A Little Sugar. The original corn was late harvested dent corn which was sweeter than the current harvested commercial corn meal. Add a touch of sugar to get an original taste but not a bunch because nobody wants that sweetened cornbread or they would buy jiffy.
I used two tablespoons of sugar and it was perfect, not sweet.
Thank you for a recipe without sugar!!!!!
You are welcome!
Thank you SO much for NOT including sugar in your cornbread. I agree with you that sugar has no place in it. I even canceled my subscription to The Ozarks Mountaineer when they published a recipe for cornbread with half a cup of sugar. HALF A CUP! That’s not cornbread, it’s cake! My buttermilk cornbread has no sugar and really brings out the flavor of the cornmeal.
I agree! No sugar in my cornbread, please.
As to cornbread, there are a few differences in mine. I’ve never heard of any of those brands but then I never looked. Granny always used Indian Head usually yellow, always self-rising. She put the pan on top of stove and turned on low to melt a little Crisco. Her corn meal, flour ratio was more like 2 to 1. Only time I’ve ever seen her measure was making fruit cake.
Thank you for your statement regarding SUGAR in cornbread. My mother grew up along the Ohio River in the early 1900’s She learned to make cornbread from her mother. I learned to make cornbread from her. The first time I had SWEET cornbread I was shocked. That wasn’t cornbread; it was corn cake.
Lana am so delighted to find your Old Fashioned Cornbread recipe. I have lots of cookbooks, but have never been able to find a recipe that didn’t have sugar in it. I grew up on cornbread, but never ate any with sugar in it until I was grown up. It doesn’t taste right with sugar in it. Have looked many years for a recipe without and didn’t find any until today. Obviously, I don’t live in the South but on the West coast and rarely see cornbread on any menu. It was a staple in my childhood. I use lots of your recipes, but this is the first time I’ve run across the one for Old Fashioned Cornbread. Thanks so much.
You’re welcome, Rosemarie! I don’t like sweet cornbread, either. Hope you enjoy the recipe.
I am 87, and I grew up in Southeast Tennessee. When I was a kid they were many times that a slab of cornbread and a glass of buttermilk was what we had for dinner. And it was good. the depression lasted a long time in the south.
All my grandparents talked about enjoying cornbread and buttermilk. They just enjoyed eating it, not because there was nothing else but just because it was so good!
Hi Lana,
Just came across your website – and like it. I live in Chipley, FL (panhandle) and we can drive a short piece down the road and buy as much Hoovers cornmeal as one could stuff in their car. It is awesome cornmeal and they also have the best hush puppy mix as well (add some salt, a little water, and chopped onion; mix well and then spoon into hot peanut oil and fry until golden brown – crispy on outside but still moist and light on the inside). Delicious! If the ladies above are still looking for Hoovers, they could try calling the Piggly Wiggly in Chipley, FL (phone: 850-638-1751) and ask to speak with Lyle Young (owner). He sells Hoovers in his store; perhaps he could ship some to them.
Happy Thanksgiving to all and may God bless you!
You are one hundred percent right on this, Lana – No Sugar. I once read that adding sugar was the Yankee way of making cornbread. Sorry, y’all.
I don’t care for sweet cornbread, but that’s just my taste. Some people do. I say everybody should fix it whatever way they like best! I’ll be leaving the sugar out of mine :-)
When I was the young bride of a Southern boy in 1971, I attempted to make traditional ‘Southern’ dishes for my Georgia husband. I made (oven-fried) chicken that my Indiana-born mother made for us in our Delaware home. My husband disdainfully looked down at his plate and asked, “What is THIS?” I was emphatically told it was ‘NOT fried chicken’. Later, when I proudly presented him with the prettiest, sky-high, egg yolk yellow, sweet corn bread baked in my brownie pan I was quickly told that it was “NOT the kind of cornbread” his mother made. Of all people, my father-in-law, a retired GA State patrolman and gentleman farmer of Black Angus cattle in Tifton, GA showed me (with a sweet and knowing smile to me, his Yankee daughter-in-law, the ‘right way’ to make cornbread – in the iron skillet. No sugar. Maybe a little BEER (the ‘morning after’), buttermilk (add a Tbsp of lemon juice to milk to curdle it), salt, little flour, some garlic powder, a few Tbsp of bacon drippings (and sometimes with cracklin’s) and WHITE (‘nevah’) Yellow cornmeal. Nothing like it – thin, crispy, a bit tart, perfect out of the skillet. My MIL showed me how to cook proper fried chicken. Success.
I made this cornbread for the first time New Years. It was some of the best I have ever had. I used Hoovers fine white corn meal instead of the Arnett brand. I am from North west FL and it is a staple in most homes. I melted a quarter stick of butter in my cast Iron skillet and added the corn meal mix it browned beautifully and was moist and delicious. Thanks for the recipe. I just wish I could pin the recipe to my Pinterest.
I’m so glad that you liked the cornbread, Karen! Hoover’s is a great brand, isn’t it?
Anybody know where I can buy Hoover’s Corn Mill? No luck at Williams Family Farm, they post it’s no longer available through them.
My dear aunt (85 yrs old) has asked me to find some for her. It’s her favorite. Any suggestions? Thank you,
Hi Rachel, I always pick up some Hoover’s Cornmeal when I’m down home in south Georgia. It’s sold all over southwest Georgia, southeast Alabama, and northwest Florida. The only online source I know for it is West Foods in Edison, Georgia (the link is in the post up above). I would contact them by phone at the number on their web page before ordering just to make sure they still ship it.
I love recipes and enjoyed reading through yours. My Mama is gone and I miss her still everyday~it has been almost 11 years. This was her time of year. Famous for her dressing and cornbread makings, I so remember all the chopped onions, celery on the kitchen table performed by step-dad while Mama got her big black skillet together with water and she would saute the chopped veggies until soft. She did not want to bite into the dressing and crunch down on a crispy vegetable. It was always a big production because she made a lot, I can still smell the wonderful aromas in my memory. She would make cornbread earlier in her iron skillets and a long cake pan full. Mama use to always take the big turkey put it in a big pot and boil it to make her broth, then when done and cool she would tear pieces and place it on top of the dressing. Her giblet gravy was awesome and she always had lots of tasty stock to use left over in the turkey pot. Mama didn’t like baked turkey she felt it was too dry for her tastes and this is was her preferred way. Many Sundays during the year she would make chicken n dressing, the same way. Nobody could out cook Mama for turkey n dressing, chicken n dressing, or a juicy pot of red beans cooked only by adding boiled water each time needed during the cooking process with the lid a little tilted off the side of the pot. She learned to cook from her southern gentleman daddy, an east Texas farmer and loving father. Her mom died when she was nine and Papa took over the rearing of the kids and worked the fields. They grew their food and raised their hogs, so they liked lots of pork. I am glad I used to listen when she would tell me all the stories. She had a wonderfully close family, 5 girls and one younger brother, they are all gone, but they all left a wonderful legacy for all of us children, brothers, sister, cousins. Happy Holidays one and all~ From Deep in the Heart of Texas~
Beautifully written and shared. Thank you for painting such a sweet scene.