Fluffy Southern Cornbread Recipe — Buttery, Moist & Made in a Cast Iron

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8 slices

My grandmother made cornbread every single Sunday without fail. She never used a recipe card, never measured anything twice, and somehow produced the most perfect golden skillet cornbread every single time. Crispy dark bottom, fluffy moist center, and so much butter that it glistened under the kitchen light. I spent years trying to recreate that exact cornbread and this recipe is finally it.

What makes this cornbread recipe different from everything else out there is the cast iron skillet method. You heat the skillet with butter until it is screaming hot before the batter ever touches it and that single technique gives you a crackling dark golden crust on the bottom that you simply cannot get any other way. The inside stays incredibly moist and fluffy with a slightly sweet buttery flavor that makes it almost impossible to eat just one slice.

Whether you are serving it alongside a bowl of chili on a cold night, putting it on the Thanksgiving table, or just eating a warm slice with extra butter because you deserve it this cornbread recipe will become one of the most requested things you make. Let me show you exactly how my grandmother would have made it. Table of Contents

INGREDIENTS FOR CORNBREAD RECIPE

I always use a combination of fine yellow cornmeal and all-purpose flour in this cornbread recipe pure cornmeal alone makes the bread too dense and crumbly while the flour adds structure and gives it that fluffy tender crumb that holds together beautifully when you slice it. The combination is everything.

For the cornbread:

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp fine salt
• 3 tbsp granulated sugar (adjust to taste some Southerners use none!)
• 2 large eggs, room temperature
• 1 cup full-fat buttermilk, room temperature
• ¼ cup whole milk
• ⅓ cup unsalted butter, melted and slightly cooled
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter for the skillet (this is the secret)

Optional add-ins:

• 1 cup fresh or frozen sweet corn kernels
• 1 cup shredded sharp cheddar cheese
• 2 fresh jalapeños, finely diced
• 2 tbsp fresh chives, chopped

STEP-BY-STEP INSTRUCTIONS

The most important thing in this entire cornbread recipe is the hot buttered skillet — do not skip this step and do not rush it. That sizzle when the batter hits the hot butter is the sound of a perfect crust forming. If there is no sizzle your skillet was not hot enough and you will not get that signature Southern crackling bottom.

Step 1 — Place your 10 or 12 inch cast iron skillet in the oven and preheat everything together to 425°F (220°C). You want that skillet ripping hot before anything else happens. This is the foundation of a great cornbread recipe — a cold skillet gives you a pale soggy bottom and nobody wants that.

Step 2 — While the oven and skillet heat up make the batter. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined. Make a well in the center and set aside.

Step 3 — In a separate bowl whisk the eggs, buttermilk, whole milk, and melted butter together until smooth and well combined. Pour the wet mixture into the well of the dry ingredients and fold together gently with a spatula until just combined. A few lumps in the batter are completely fine do not overmix or you will develop gluten and end up with tough dense cornbread instead of fluffy tender crumb.

Step 4 — Carefully remove the screaming hot cast iron skillet from the oven using thick oven mitts it is extremely hot so be careful. Add the 3 tablespoons of butter directly into the hot skillet and swirl it around quickly so it coats the entire bottom and comes up the sides. It will sizzle and foam dramatically this is exactly what you want.

Step 5 — Immediately pour the batter into the hot buttered skillet before the butter has a chance to cool down. You should hear a loud satisfying sizzle the moment the batter hits the pan that sound means your crust is already forming. Quickly smooth the top of the batter with a spatula.

Step 6 — Return the skillet to the oven immediately and bake at 425°F for 18–22 minutes until the top is deeply golden brown and a toothpick inserted in the very center comes out completely clean with no wet batter clinging to it. The edges should be pulling away slightly from the sides of the skillet and the top should be beautifully domed and golden.

Step 7 — Remove from the oven and let the cornbread rest in the skillet for 5 minutes this resting time allows the crumb to set properly so it slices cleanly. Run a thin knife around the edges and flip the cornbread out onto a wooden board or wire rack. That crackling golden dark bottom crust will be facing up and it is absolutely beautiful. Slice into wedges and serve warm with extra butter.

WHAT TO SERVE WITH

Classic Southern Chili A bowl of slow-cooked beef and bean chili alongside this cornbread recipe is one of the greatest cold weather comfort food combinations in existence. Tear off a chunk of warm buttery cornbread and use it to scoop up the thick smoky chili absolutely perfect and deeply satisfying every single time.

Slow Cooked Pulled Pork Serve warm slices of this cornbread recipe alongside slow-cooked pulled pork with smoky BBQ sauce. The sweet buttery cornbread soaks up all that incredible BBQ sauce and makes every single bite of pulled pork taste even better than it already does.

Butter and Honey Sometimes the simplest serving is the absolute best one. A warm slice of this cornbread recipe with a generous smear of salted butter and a drizzle of good local honey is a combination so good it can genuinely make you close your eyes. Do not underestimate this pairing.

Southern Fried Chicken Crispy golden fried chicken and a thick wedge of this buttery cornbread recipe is a proper Southern plate that feels like a celebration every single time you make it. Add some coleslaw on the side and you have one of the most satisfying complete meals imaginable.

Black Eyed Peas or Pinto Beans A bowl of slow simmered pinto beans or black eyed peas with smoked ham alongside this cornbread recipe is pure Southern soul food at its most honest and delicious. Crumble a piece of cornbread directly into the beans this is how it is meant to be eaten.

STORAGE & SERVING TIPS

Room Temperature: This cornbread recipe stays fresh and moist at room temperature for up to 2 days stored in an airtight container or wrapped tightly in foil. Keep it at room temperature rather than the fridge refrigerating cornbread dries it out quickly and ruins that beautiful moist crumb texture.

Fridge: If you need to keep it longer than 2 days wrap each slice individually in plastic wrap then place in an airtight container and refrigerate for up to 5 days. Warm individual slices in the microwave for 20–25 seconds with a small damp paper towel placed on top to add moisture back in.

Freezer: This cornbread recipe freezes beautifully for up to 3 months. Let it cool completely, wrap each wedge or slice tightly in plastic wrap, place in a freezer bag and freeze. Thaw at room temperature for 1 hour or overnight in the fridge and reheat in a 350°F oven for 8–10 minutes until warmed through and the edges crisp back up.

Best Way to Reheat: The absolute best way to reheat leftover cornbread and bring back that crackling crust is in a dry cast iron skillet over medium low heat for 2–3 minutes per side. It gets crispy on the outside and warm and fluffy on the inside almost as good as fresh from the oven.

COMMON MISTAKES

1. Not heating the skillet properly before adding batter A cold or barely warm cast iron skillet is the biggest mistake you can make with this cornbread recipe. The whole point of the cast iron method is that scorching hot butter hitting cold batter creates an instant crackling crust. If your skillet is not properly preheated for at least 15 minutes at 425°F you will get a pale soft bottom with no character at all.

2. Overmixing the batter Cornbread batter should be mixed as little as possible fold until you just cannot see dry flour anymore and then stop completely. Overmixing develops gluten in the flour which makes cornbread tough, dense, and chewy instead of the tender fluffy crumb this cornbread recipe is known for. Lumpy batter is perfect batter.

3. Using cold buttermilk and eggs straight from the fridge Cold dairy added to melted butter causes the butter to solidify into small lumps in the batter this creates uneven pockets in the finished cornbread. Always let your buttermilk, milk, and eggs come to room temperature for at least 30 minutes before starting this cornbread recipe.

4. Opening the oven door during baking Cornbread rises quickly in the first 10 minutes of baking and opening the oven door during this time causes a sudden temperature drop that makes the center collapse and sink. Keep the oven closed for the first 15 minutes minimum and only check after that point.

5. Cutting into it immediately after baking Slicing cornbread straight from the oven causes the crumb to tear and fall apart because it has not had time to set. The 5 minute resting time in the skillet is non-negotiable it takes patience but gives you clean beautiful wedges that hold together perfectly when served.

VARIATIONS

Jalapeño Cheddar Cornbread Fold 1 cup of shredded sharp cheddar cheese and 2 finely diced fresh jalapeños into the finished batter just before pouring it into the hot skillet. The cheese melts throughout and creates pockets of gooey richness while the jalapeño adds a gentle heat that makes this cornbread recipe absolutely irresistible alongside chili or pulled pork.

Sweet Honey Cornbread Increase the sugar to ¼ cup and add 3 tablespoons of good quality honey directly into the wet ingredients. This sweeter version of the cornbread recipe has a gorgeous golden color and a subtle floral sweetness that makes it perfect for serving with butter and extra honey as a standalone snack or light dessert.

Bacon and Scallion Cornbread Fold 6 strips of crispy crumbled bacon and 3 tablespoons of thinly sliced fresh scallions into the batter before baking. The smoky salty bacon and fresh green scallions add incredible savory depth and make this cornbread recipe the most popular thing on any BBQ table without question.

Blueberry Cornbread Fold 1 cup of fresh blueberries gently into the batter just before baking. The blueberries burst during baking creating little pockets of sweet jammy fruit throughout the fluffy cornbread. Drizzle warm slices with honey butter for a beautiful slightly sweet version that works perfectly as a brunch item.

CONCLUSION

If you make this cornbread recipe please leave a comment below and tell me what you served it with I genuinely want to know! And if this recipe brought a little Southern warmth to your kitchen today please save it to your Pinterest boards so you always have it ready when the cast iron comes out. My grandmother would be so happy knowing her cornbread is still being made and loved. Happy baking! 🌽

RECIPE CARD

Fluffy Southern Cornbread Recipe Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8 slices

Ingredients:

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp fine salt
• 3 tbsp granulated sugar
• 2 large eggs, room temperature
• 1 cup full-fat buttermilk, room temperature
• ¼ cup whole milk
• ⅓ cup unsalted butter, melted
• 2 tbsp vegetable oil
• 3 tbsp unsalted butter for hot skillet

Equipment:

• 10 or 12 inch cast iron skillet
• Large mixing bowl
• Medium bowl for wet ingredients
• Whisk and spatula
• Thick oven mitts
• Toothpick for testing

Instructions:

1. Place cast iron skillet in oven. Preheat both to 425°F for 15 mins.
2. Whisk all dry ingredients together in large bowl. Make well in center.
3. Whisk eggs, buttermilk, milk, and melted butter in separate bowl.
4. Pour wet into dry. Fold gently until just combined lumps are fine.
5. Remove screaming hot skillet from oven carefully.
6. Add 3 tbsp butter to hot skillet. Swirl to coat bottom and sides.
7. Immediately pour batter in. Listen for the sizzle that is the crust.
8. Bake 18–22 mins until golden on top and toothpick comes out clean.
9. Rest 5 mins in skillet. Run knife around edges. Flip onto board.
10. Slice into wedges. Serve warm with extra butter immediately.

Notes:

• Hot skillet is the most important step never skip this
• Lumpy batter is correct never overmix cornbread
• Room temperature dairy is essential for even batter
• Cornmeal and flour combination gives best fluffy texture
• Reheat in dry cast iron skillet for best crackling crust results
• Freezes perfectly up to 3 months wrapped individually