Southern Cornbread Recipe [Video]

Catalina Castravet
By Catalina Castravet
5 from 5 reviews

Breads and Muffins Recipes Side Dishes Vegetarian

Cook time Cook time: 35 minutes

Southern Cornbread is crumbly and buttery! Done in less than an hour, this recipe gives you a quick side dish that goes well with almost anything! Watch the short video below and see how easy this recipe is!

It perfectly complements flavorful main dishes like the Wendy’s Chili, Beef Stew, or Ham and Bean Soup! If you master this, then, you are unlocking an easy recipe for all your needs for side dishes!

Easy Cornbread Recipe

Southern Cornbread has long been eaten as a staple in the United States. The Native Americans cultivated maize even before the Europeans arrived. When they did, they incorporated the use of cornmeal into their recipes that originally used wheat.

Today, it is a common bread not just in the south but also in the whole country. But there are subtle regional differences in how this side dish is cooked.

I figured that there is no single exact recipe for this. Each family may have their unique version. With or without egg, with or without sugar, with or without flour, it depends on how you want your cornbread to be.

And all of these versions are great! So, I am sharing with you my version for this versatile bread and I hope you like it!

Is Southern Cornbread sweet?

In the north, their version is somewhat cake-like as it is more on the sweet side. On the other hand, southerners like theirs savory without a hint of sweetness.

In some recipes, instead of regular oil, bacon drippings are used. But if a recipe has some sweeteners in it, they are just there to enhance the corn flavor or the flavor of the bacon drippings.

But I like mine a little sweeter, so, I add sugar and honey for a richer flavor.

How to make Southern Cornbread:

  • Prepare for baking: Preheat the oven to 400 degrees Fahrenheit and grease the baking pan. If you are using a glass dish, lower the oven temperature by 25 degrees.
  • Make the cornmeal mixture: Add the milk and buttermilk to the cornmeal and set aside for 10 minutes.
  • Prepare the dry ingredients: In a bowl, mix the flour with the rest of the dry ingredients.
  • Mix: Stir in the cornmeal mixture and the rest of the wet ingredients.
  • Bake: Pour the resulting mixture in the pan then, bake. Check for doneness by inserting a toothpick at the center. It is done when it comes out clean.

What to serve with Southern Cornbread

I can devour this with butter and honey on top, or, this alone with milk! It is a hearty bread and I love the crumbly texture.

A delicious, popular side dish for barbecue dishes, chili, jalapenos, and beans. It also pairs well with soups. Here are some recipes that you can try:

How to Store:

  • At room temperature: You can simply store this in the pantry for up to a couple of days, wrapped in plastic or aluminum foil. This way, it will not dry out.
  • In the fridge: Allow it to cool completely then, wrap it in plastic. Refrigerate for up to one week and reheat in the oven for about 10 minutes at 350 degrees Fahrenheit. Or, you can also eat it cold.
  • In the freezer: To freeze, put them in the freezer bag and into a sturdy container so they will not be crushed. To reheat, thaw it overnight in the fridge first or for a few hours at room temperature.

Recipe Tips:

  • You may use self-rising cornmeal for this and not use the leavening agents, baking powder and baking soda.
  • To have a slightly browned bottom, use a cast-iron skillet that has been heated on the stove as the baking dish and greased with bacon drippings or lard. Also, it cooks much faster.
  • To turn into muffins, simply bake in a muffin pan with cupcake liners.

Southern Cornbread is crumbly and buttery! Done in less than an hour, this recipe gives you a quick side dish that goes well with almost anything! #cornbread #southerncornbread #southernrecipe #sidedish #sweetandsavorymeals

Southern Cornbread

Southern Cornbread is crumbly and buttery! Done in less than an hour, this recipe gives you a quick side dish that goes well with almost anything!
5 from 5 votes
Save Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 329kcal
Author: Catalina Castravet


  • 1 1/2 cups cornmeal
  • 1 1/2 cups milk
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil


  • Preheat oven to 400 degrees F, for a glass baking pan, preheat oven to 375 degrees F.
  • Grease a 9x13 baking pan with butter or baking spray and set aside.
  • Combine cornmeal, milk, and buttermilk in a small bowl and allow to rest 10 minutes.
  • In a large bowl, combine flour, baking powder, baking soda, salt, and sugar, whisk to combine.
  • Mix in the cornmeal mixture, eggs, honey, and oil until smooth. Combine with the flour mixture. Pour mixture into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.



Calories: 329kcal | Carbohydrates: 48g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 335mg | Potassium: 242mg | Fiber: 3g | Sugar: 19g | Vitamin A: 163IU | Calcium: 111mg | Iron: 2mg
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This looks scrumptious! I love a good cornbread. It goes with just about anything!



My youngest daughter loves cornbread so much. I've been wanting to make it from scratch. I'm so glad to see this recipe. I can't wait to make it for her now.


Monica Simpson

I should make this tonight with our bbq chicken. I love cornbread and bbq.


Sarah Bailey

Oh now this sounds like such an interesting recipe, I can't think that I've ever had cornbread I should really make some to find out.


farrah less

Corn bread reminds me of living in the South. I dont thing i always have enough everytime i eat it.


Kristine Nicole Alessandra

Oh my. I haven't had cornbread in over a year. My mom used to make a really good one when she was still with us. I will try your recipe. Maybe this is similar to my mom's recipe!



I didn't realize there were regional differences in cornbread. All I knew is that sometimes it tasted sweeter than other times. The recipe looks quite tasty.


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