Crispy-edged, golden cornbread baked in a cast-iron skillet — the quintessential Southern American side.
Southern cornbread is fundamentally different from its sweeter Northern counterpart — it uses less sugar (or none at all), more buttermilk and often bacon dripping in the pan, producing a crispy, deeply savoury cornbread with crackling edges and a tender, moist interior. Baked in a preheated cast-iron skillet, it's one of the most honest, satisfying breads in American cooking.
Serves 8
Preheat oven to 220°C (425°F). Place a 25cm cast-iron skillet in the oven to heat for 10 minutes — this is what creates the crispy base.
A screaming hot skillet is the secret to the shatteringly crispy bottom that defines Southern cornbread.
Whisk together cornmeal, flour, baking powder, baking soda, salt and sugar (if using). In a separate bowl, whisk the eggs, buttermilk and 3 tablespoons of fat. Pour the wet into the dry and stir until just combined.
Carefully remove the hot skillet from the oven and add the remaining tablespoon of fat, swirling to coat. Pour in the batter — it will sizzle dramatically. Bake for 20–25 minutes until golden brown and a skewer inserted in the centre comes out clean.
Let cool for 5 minutes, then cut into wedges and serve warm from the skillet with extra butter. Essential alongside chilli, fried chicken, BBQ or beans.
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Buttermilk is non-negotiable — it reacts with the baking soda to create the light crumb. No buttermilk? Add 1 tbsp vinegar to 300ml regular milk and leave for 5 minutes.
Don't overmix the batter — a few lumps are fine and produce a more tender crumb.
Jalapeño Cheddar Cornbread: fold 100g grated cheddar and 2 sliced jalapeños into the batter.
Bacon Cornbread: fold 100g crumbled crispy bacon into the batter before baking.
Store wrapped at room temperature for 2 days. Reheat in a 180°C oven for 8 minutes or in a dry pan. Freezes well for up to 2 months.
Cornbread has been central to Southern American food culture since the 17th century, when corn was the principal grain of Indigenous Americans and later of enslaved Africans and white settlers. The cast-iron skillet method is the oldest and most traditional preparation.
Yes, but you'll lose the crispy base. Use a greased 23cm round cake tin preheated in the oven for 5 minutes to partially replicate the effect.
Traditionally no — authentic Southern cornbread is savoury or only very lightly sweetened. Sweet cornbread is a Northern tradition.
Swap the plain flour for a 1:1 gluten-free blend — the small amount of flour is mostly for structure, so the swap works well without changing the texture much.
Usually overbaking or too little fat. Pull it as soon as a skewer comes out clean, and don't skimp on the buttermilk or bacon dripping.
Per serving (150g / 5.3 oz) · 8 servings total
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