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.
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 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!
WHAT PEOPLE ARE SAYING …
“The one must: an iron skillet. Mine belonged to my great grandmother.“
— Dixie
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.
Recipe Options
- 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.
All My Best Cornbread Recipes
More Recipes You’ll Like
Real Simple Southern Fried Chicken
Family Favorite Chili
Old Fashioned 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.
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!
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.
Recipe
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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.
— This post was originally published on June 18, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I have not made this, but I will! Delighted to see a recipe using white cornmeal…Hoovers’ & etc.! You stated you are from southwest Ga.? I am anxious to know where? I am from Colquitt, Ga…..anxious to try some of your rcipes to see if they’re similar to the food I grew up with…Nadine Franklin MeadeI
Hi Nadine, I’m actually from Colquitt (Miller County) as well. Hope you enjoy the cornbread. If you want more southwest Georgia recipes, I have loads here on the blog in the section “Heritage Recipes.” I also have a 348-page print cookbook. Look for the link at the top that says “Cookbooks” to see that.
I grew up in rural Missouri and except for the use of buttermilk this is essentially the recipe I know. I have often told people that cornbread with sugar isn’t REAL cornbread. My father was born in Virginia, and my paternal grandmother made a variation of cornbread we called “sweet’n bread”. I have no idea why it is called that as it has no sugar at all in it. It is very moist like spoon bread and has almost a sour sort of taste. I have the recipe but have never been brave enough to attempt to make it. Growing up we had cornbread at least once a week often with ham and beans. My father liked sorghum molasses and butter on warm cornbread and would also crumble it in a glass of milk
Sweet’n bread sounds very familiar to me but I can’t recall why! Maybe one of my grandmothers made something like that. I would love to see your recipe.
Just like my family always made it-but we did use bacon grease instead of vegetable oil. Love all your recipes.
Even better with bacon grease, right?!
Yes! Finally a real Southern cornbread recipe like my Grandma used to make! No sugar; no jiffy mix involved.
Yes, this is real Southern cornbread. No sugar!
I’m pleased to say I made this fantastic cornbread tonight, I honestly was afraid that I wouldn’t be able to stop eating it, (and almost didn’t).
I only had a 9 and a 10 inch skillet, so I asked Lana if the 10″ would work, she promptly emailed me back (which I thought was super nice of her) and informed me the 10″ would work just fine.
I live in Tennessee and have been buying my cornmeal from Weisenberger Mill, they have been “the bakers choice” since early 1865. Owned and operated for 6 generations by the Weisenberger family, the mill is nestled on banks of the South Elkhorn Creek, near Midway, in the heart of central Kentucky.
For those that are interested, you will find them and all their goodies at https://www.weisenberger.com/.
I don’t know them personally, but I can testify to the quality and baking of their cornmeal which has no GMO ingredients and is grown locally.
I thank you Lana for this wonderful recipe and the quick help that you gave me when I needed it most!
“If you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.” [Romans 10:9]
Hi Michael! I’m so glad you made the cornbread recipe and enjoyed it!
Have been trying to replicate my mom’s cornbread and this IS THE ONE! So good. I just used my Revereware pan and used milk instead of buttermilk and vegetable oil. I was in heaven, just like mom’s. Thank you so much for the recipe!
Glad you found the recipe, Gloria!
Have been trying to replicate my mom’s cornbread and this IS THE ONE! So good. I just used my Revereware pan and used milk instead of buttermilk and vegetable oil. I was in heaven, just like mom’s. Thank you so much for the recipe!
My pleasure, Gloria. I’m glad you found a recipe like your mom’s!
It’s better without sugar! Add honey after cook!
This is the best cornbread recipe! I’ve been making cornbread for years in pans, because my cast iron skillets were either too big or too small. But I decided to splurge and buy a middle sized one, just for cornbread. And let me tell you, while I make good cornbread in a pan, an investment in the right sized cast iron skillet makes a world of difference!! My family asked what I did differently; said it was the best cornbread they ever had!! So if you don’t have the right sized skillet, order one….,it makes so much difference!! More authentic southern cornbread like Mamaw used to make!! Thank you Lana!! I am so glad to have found your blog. So many of your recipes take me back in time to the old days of Mamaw’s cooking!!
I’m so glad you like the recipe! And, yes, a cast iron skillet makes a huge difference with cornbread.
FINALLY! A real, true, Southern cornbread! Sugar should NEVER be added for true cornbread. Thank you.
I know some people like a little sugar in the cornbread, but that’s not for me. I never even knew people made cornbread with sugar in it until I was grown and out on my own.
Wonderful, tasty, simple recipe. Exactly what I’ve been scouring the Internet for. Reminds me of my mom’s cornbread. She was a native Georgian too!
So glad you like the recipe, Paul. I’ve made this cornbread recipe for as long as I can remember. It’s definitely a favorite!
This is the first time I have ever come across the same recipe for cornbread that my family has used for many years. My grandmother was from North Carolina and we still use that same recipe. The only difference is I put an egg in mine and use bacon grease or lard in my pan…cast iron of course. My pan is seasoned for only cornbread and Lord help the poor soul caught using it for anything else! I’m 62 now and my sons all love cornbread so I gave them all the recipe so they could carry on cooking cornbread the right way, because everyone knows you don’t put sugar in cornbread because that makes it cake. Thank you
Thanks for your comment, Toni. We enjoy lots of different forms of cornbread, but this one is my most often used recipe. And I do agree about the sugar!
I have never made good cornbread from scratch and I have tried many recipes and tips. I followed this recipe and the instructions to the letter. It was absolutely delicious, so crunchy and moist, just perfect! Thanks so much!!
That makes me so happy to hear, Cheryl! Glad I could help.
Thank you for the recipe 💕 getting ready to make my dressing for Thanksgiving. I like plain cornbread dressing.
Hope your dressing turns out great!
Hey!
Essentially a good recipe but I don’t use oil. I used melted butter along with eggs and buttermilk. I have a Lodge skillet that I bake the cornbread in. One other thing… this is my little quirk… I use half white corn meal and half yellow …. no sugar either. Have a happy day!
love corn bread and chili! And I love to break up corn bread in a bowl and pour milk on it for lunch! I’m really southern! My mom always made it for us! Now I need to .make. own , Thanks for the recipe! I can’t wait!
My pleasure! Hope you enjoy it. I have quite a few different cornbread recipes on the blog that you might also enjoy. Also lots of cornbread recipes in my cookbook.