Really Good Southern Cornbread

Yellow Buttermilk Cornbread

I often get carried away with seeking out new recipes and completely forget about sharing the tried-and-true staples that I make on a regular basis. Maybe it’s because they don’t seem exciting enough. Maybe it’s because recipes like southern cornbread are so familiar to me that I assume everyone else has a recipe and also makes it on a regular basis.

This cornbread isn’t the least bit sweet which is a departure for this blog, but it is one of my favorite baked goods so that’s why I’m sharing it here. Just like my grandmother’s buttermilk biscuits, the recipe is simple and made with very few ingredients.

Yellow Buttermilk Cornbread

You’ll need some good all-purpose yellow stone-ground cornmeal, buttermilk, eggs, butter, salt and baking leavens. You can make this bread in a 10-inch cake tin with deep sides (like a spring-form pan), but a 10-inch cast-iron skillet is going to yield the best, crispiest cornbread crust. I suggest you use one if at all possible.  I like to have the oven pre-heated and all of the ingredients measured and ready to hand before I stir the batter together. First thing, put the skillet in the oven while you prepare the batter.   

Yellow Buttermilk Cornbread

After the butter is melted, reserve one tablespoon for greasing the skillet.  Sometimes I use a tablespoon of bacon fat, so you can omit this step if you happen to have that on hand. 

Yellow Buttermilk Cornbread

Mix the dry ingredients together.

Yellow Buttermilk Cornbread

Add the wet ingredients to the dry.

Yellow Buttermilk Cornbread

Stir together with a wooden spoon.

Yellow Buttermilk Cornbread

Remember that reserved tablespoon of butter?  Pour it into the hot skillet and brush it around so that the entire interior of the skillet is coated with butter. (Same technique applies if you’re using bacon fat.)

Yellow Buttermilk Cornbread

Pour the batter into the pan.  It will almost completely fill a 10-inch cast-iron skillet to the top, which may make you nervous about the batter overflowing while baking, but it won’t –I promise! My cornbread usually takes about 25 to 30 minutes to cook through at 375°F.

Yellow Buttermilk Cornbread

Just look! This recipe makes the tallest, fluffiest cornbread with the perfect crumble. 

Yellow Buttermilk Cornbread

Sometimes I’ll eat a warm slice stuffed with salted butter for dinner and nothing else!  Although we like it with a bowl of chili, I also like the southern tradition of crumbling it into a tall glass of milk and eating it like cereal (I know, so weird!).

This type of unsweet cornbread should always be enjoyed warm (unless you’re trying my cornbread-in-milk treat). Slices re-heat well in the microwave at 20-30 seconds cook time, or you can stuff slices with butter and wrap them in foil before re-heating  them in the oven for about 10 minutes at 350°F.

If you don’t have a cast iron skillet, I use and recommend this one for this recipe.

Yellow Buttermilk Cornbread (Southern-style, unsweet.)

Heather Baird
If you’re a sweet cornbread fan, then 3 tablespoons to 1/4 cup granulated sugar can be added to the dry ingredients.
4.75 from 8 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread
Cuisine American, Southern United States
Servings 10

Equipment

  • 10 inch cast iron skillet

Ingredients
 
 

  • 12 tablespoons unsalted butter
  • 3 eggs
  • 2 1/2 cups buttermilk
  • 3 cups 525g all-purpose stone ground yellow corn meal (I like Hodgson Mill)
  • 2 tablespoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons salt I like fine grain sea salt

Instructions
 

  • Preheat the oven to 375°F. When the oven is preheated, place a 10-inch cast-iron skillet in the oven while you prepare the batter.
  • Melt the unsalted butter in a small saucepan or in the microwave at 30 second intervals. Set aside one tablespoon of the melted butter.
  • Whisk the eggs together well in a medium bowl and pour in the buttermilk; stir until well mixed.
  • In a separate large bowl, whisk together the corn meal, baking powder, soda and salt. Add the buttermilk mixture and melted butter; stir together with a wooden spoon.
  • Open the oven door and pull out the oven rack with the cast-iron pan on it. Carefully pour in the 1 tablespoon reserved butter and brush the pan until the interior is completely covered. (Please pay attention that your forearms do not touch the oven rack to avoid burns – been there too many times!) Pour the batter into the pan; the batter will sizzle. It’s okay if the batter looks a little ragged on top. Just smooth it evenly the best that you can with the wooden spoon.
  • Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
  • Serve slices warm with salted butter.
  • Slices re-heat well in the microwave at 20-30 seconds cook time, or you can stuff slices with butter and wrap them in foil before re-heating them in the oven for about 10 minutes at 350°F.
Keyword butter, buttermilk, yellow stone ground corn meal
Tried this recipe?Let us know how it was!
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Mellybrown
Mellybrown
7 years ago

My grandma married a true southern boy from VanBuren, Missouri and she likes to tell of her experience of eating cornbread at their table for the first time … blech! No sugar! It's definitely a shock if it's not what you're used to 🙂 Your cornbread is so tall and beautiful!

Heather Baird
Heather Baird
7 years ago
Reply to  Mellybrown

How funny! Yes, it's definitely a regional thing. I can appreciate sweet cornbread on occasion – as long as it's not as sweet as yellow cake, which I recently experienced!

La Table De Nana
La Table De Nana
7 years ago

It looks fantastic!
I have bought very good mixes and I am not a mix person..but never had a great recipe..I bet I do now.Thanks!

Rosa
Rosa
7 years ago

It looks heavenly and perfect! Cornbreads are so scrumptious.

Cheers,

Rosa

Heather
Heather
7 years ago

I can't believe we have never preheated the skillet first. #cornbreadfail. Thank you for sharpening my northern skillz!!!!! 🙂

Helena Oops
Helena Oops
7 years ago

Thi cornbread looks so delicious!
Must try it!
wish you a fab weekend!
http://helenamybeauty.over-blog.com/2016/04/allons-a-bali-let-s-go-to-bali.html

Anonymous
Anonymous
7 years ago

My Kentucky born relatives would be proud of you, especially as you thought to include bacon grease as an option rather than butter. Perfect with a big bowl of pinto beans that were slowly simmered with ham hocks. Then dessert — THE ONLY way cornbread should be sweet — split & slather a slice with butter then add a big drizzle of sorghum molasses. Sigh….

Anonymous
Anonymous
7 years ago

Ah — forgot to call-out & give you your gold star for the absence of flour as well with my earlier compliment on behalf of my Kentucky relatives. So rare to find published recipes for proper cornbread. Most "cornbread" recipes read like cake with cornmeal to me.

Heather Baird
Heather Baird
7 years ago
Reply to  Anonymous

Thank you for the kind words (and gold star!) – I agree. So many cornbread recipes call for flour which ruins the crumbly texture.

Kathy A
Kathy A
7 years ago

I made this tonight. It was beautiful and I was so excited to eat it….but, while I didn't *think* I liked sweet cornbread, the lack of sweetness really was a shock and I think it was too non-sweet for me (if that makes sense). Would this work if I were to add some sweetness?

Heather Baird
Heather Baird
7 years ago
Reply to  Kathy A

Hi Kathy!
Thank you so much for trying the recipe! You can certainly sweeten it up with a little granulated sugar. You'll need to add at least 3 tablespoons to taste any sweetness at all. I'd recommend 1/4 cup of sugar – that will give it more obvious sweetness but it will still taste mostly savory. Mix the sugar in with the dry ingredients and proceed as directed.

Thanks for your question! I'll add this information to the recipe.

Holly
Holly
7 years ago

I need to try this! I love cornbread and I'm always looking for a good recipe!

Anonymous
Anonymous
7 years ago

Hi fantastic recipe. Made it yesterday (1/2 the recipe) and it was delicious!!! I think I used too much butter but I could not work out how many grams for 12 tbsp butter. It was buttery and crisp on the edges – did not need anything else with it except a nice bowl of slow cooked red beans with smoked bacon bits!!!!!

Unknown
Unknown
6 years ago

So my husband is from Louisiana and his dad was the only one who made cornbread the way he likes it, until I tried this recipe, in his words " spot on". So in my words this recipe is a major hit….

Unknown
Unknown
6 years ago

My husband is from Louisiana and his dad was the only one who made cornbread the way he likes it, until I tried this recipe and in his words " spot on " and in my words this recipe is a major hit.

Unknown
Unknown
5 years ago

I have been looking for an unsweetened cornbread recipe, thank you for sharing this recipe. I love it with okie beans!

Steve B
Steve B
5 years ago

I have been trying different receipts for cast iron skillet corn bread this is the best by far, like grandma used to make. Grandpa ate his in a glass of milk also. Thanks for sharing.

Anonymous
Anonymous
4 years ago

No sugar, correct. Eating cornbread with honey and butter is the way to go.thankyou for the no flour. 99 percent of recipes call for flour and it makes the cornbread crumble.the cast iron is a must if you want a good crust on the bottom.thanks again.

JJ
JJ
4 years ago

The recipe I've been looking for, no flour or sugar! But my cast iron skillet is just shy of 12" – will this still work if I reduce the cooking time a bit? I know it won't be as tall but I'm ok with that…

Pamie Forte
Pamie Forte
3 months ago

This recipe is spot-on and can make a ‘already good’ dish – superb! Sliced in half and pouring your favorite Sausage Gravy or shredded Chicken or Beef gravy over it is beyond words – deliciousness! Any Bean Soup poured over the warm Cornbread and topping it with slices of grilled Ham, fresh diced Onions, Salsa, Sour Cream and a touch of Hot Sauce will have you beyond words! Can even add a bit of Cheddar Cheese to make a amazing yet beautiful dish. You’re right about using it in your favorite Corn Bread Stuffing! It can be chilled, cubed and… Read more »

Last edited 3 months ago by Pamie Forte
Toni Mardell Shearer
Toni Mardell Shearer
1 month ago

5 stars
I’m a cornbread fanatic…must try this recipe to broaden my cornbread resume…lol! I’ve always used the recipe on the Albers cornmeal box, absolutely love it…but I do change it up. Favorite variation is dropping big, fat blue berries into the batter…and I’ve been know to add cinnamon as well…delicious with butter & honey. I think I’ll try some jam baked in as well…hmmm🤔
Anyhow…Will definitely try your recipe, maybe a variation with hatch chilies and cheese…yum! 😁