Fresh from the Kitchen: Recipes & Food Inspiration
- Use white cornmeal for a milder, buttery flavor that lets the buttermilk and butter shine.
- No sugar is traditional; unsweetened cornbread stays versatile and pairs well with savory dishes.
- Plenty of buttermilk and eggs create a rich, moist crumb, beat eggs uniform and use at room temperature.
- Heat a hot cast-iron skillet with melted shortening, pour batter into center, then bake and quick broil for golden top.
- Do not overmix, batter should be slightly lumpy; cool briefly, then wrap tightly to store or freeze for longer keeping.
A true Southern cornbread made the old-fashioned way: in a cast-iron skillet and without sugar. This buttermilk cornbread bakes up rich and moist with that iconic buttery, golden, crunchy crust every time.
Here’s how to make this buttery, golden Southern Cornbread from start to finish!
(I forgot to add my clip of me adding the baking powder in the video, but I can assure you it’s in there!)
This cornbread recipe is similar to how my grandma Barb made it every Wednesday to eat in a bowl of milk and every Sunday for after-church dinner.
If you grew up on unsweetened cornbread, this tried-and-true, passed-down recipe will feel like home. And if you’re new to it, this is a great place to start.
Below I’ll show you exactly how to make it, plus tips for getting that perfect golden crust every time.
What Makes This Southern Cornbread Recipe The Best I’ve Ever Had
- White cornmeal– White Cornmeal is milder in flavor and texture. It lets the flavor of the buttermilk and butter really shine.
- No sugar- Authentic southern cornbread is made without sugar, making it super versatile.
- Buttermilk & Eggs- This recipe goes heavy on the buttermilk and eggs to create a rich and moist cornbread.
- Oil & Butter Combo- The butter provides amazing flavor, and the oil gives the cornbread moisture.
- Cast-Iron Skillet- Baking in a cast-iron skillet with melted shortening creates that iconic, crunchy, buttery golden crust that southern cornbread is loved for.
Ingredients
- Shortening- For greasing the skillet. I use butter-flavored shortening
- All-purpose flour
- White cornmeal
- Baking powder
- Salt
- Eggs
- Buttermilk
- Butter
- Canola oil
How To Make Southern Cornbread (Easy Steps)
Be sure to check out my test kitchen notes after the recipe card below to avoid a few common mistakes.
Get the Recipe:
Southern Cornbread Recipe (No Sugar)
- 1 cup all-purpose flour
- 1 cup white cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 large eggs room temperature
- 1½ cups buttermilk room temperature
- 8 tablespoons salted butter melted (divided)
- 3 tablespoons canola oil
- 2 tablespoons butter-flavored shortening (see note)
Prepare the Batter
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In a large bowl, add the dry ingredients and whisk well to make sure all ingredients are combined. Set aside.
1 cup all-purpose flour, 1 cup white cornmeal, 1 tablespoon baking powder, 1 teaspoon salt
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In a separate large bowl, add eggs and beat until uniform in color.
3 large eggs
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Whisk in the buttermilk, melted ¼ cup salted butter, and canola oil until all ingredients are well combined.
1½ cups buttermilk, 8 tablespoons salted butter, 3 tablespoons canola oil
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Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
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Gently stir the dry ingredients with the wet ingredients just until combined. The batter should be a bit lumpy. Do not over stir. Set aside.
Prepare The Pan
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Add shortening to a 9-inch cast-iron skillet or dark baking pan and place the skillet into the oven.
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When pan is hot and shortening has melted, remove from the oven. (Pan should be hot and glistening, but not smoking. Let the pan cool a bit if it’s smoking.)
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Swirl the pan so that the shortening evenly coats the surface and then slowly pour the batter into the center of the hot pan.
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Bake on the upper rack for 15-18 minutes.
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Remove from the oven and brush the surface evenly with 2 tablespoons of melted salted butter.
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Switch the oven to low broil and broil until the top is golden (do not take your eyes off the oven, since broiling happens quickly once it starts)
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Remove cornbread from the oven and brush with the remaining 2 tablespoons of melted butter.
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Allow cornbread to cool for a few minutes and then serve warm or at room temperature.
Make sure all ingredients are at room temperature.
There is a little learning curve when baking in a cast iron-skillet. Cast-iron continues cooking even when it’s removed from the oven. This is why I undercook my cornbread slightly when using cast iron.
This cornbread does not have any sugar or honey, therefore it does not get very golden without the quick broil at the end.
Calories: 290kcal, Carbohydrates: 24g, Protein: 6g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 450mg, Potassium: 148mg, Fiber: 2g, Sugar: 2g, Vitamin A: 410IU, Calcium: 120mg, Iron: 2mg
Mo’s Test Kitchen Notes
- I’ve made this southern cornbread recipe with both yellow cornmeal, white cornmeal, and a mixture of both. I prefer it with white cornmeal. Yellow cornmeal will have a more rustic, gritty texture and a deeper corn flavor instead of a buttery flavor. They are both delicious, though.
- Be sure that your eggs and buttermilk are room temperature.
- If you must have sugar in your cornbread, up to 1/4 cup is plenty to add sweetness without throwing off the dry-wet ingredient ratio.
- A dark cake pan creates a very tender and moist cornbread (my kids favorite). The cast-iron creates a crunchier, grittier texture.
- Don’t accidentally use cornmeal mix. You want just plain cornmeal with no added ingredients.
Common Questions
- Do I have to use a cast-iron skillet? If you want the crunchy crust that a true Southern cornbread recipe is known for, then yes. However, you can achieve a nice crust using a heavy-bottom pan or dark cake pan as well.
- Can I use yellow cornmeal instead of white? Yes, you can. Yellow cornmeal will give a more rustic texture and stronger corn flavor.
- Why does my cornbread taste bland? Unsweetened cornbread is mild and tastes primarily of butter and buttermilk. If you want to add another level of flavor, you can use a bit of sugar or bacon grease to coat the pan.
- Can I substitute the buttermilk? Yes, you can use whole milk, although you may not need to use as much.
What to Serve With Cornbread
This Southern cornbread recipe can be eaten as a meal in a bowl of milk or served as a side dish paired with:
Got day-old/leftover cornbread? Make this Soulful Southern Cornbread Dressing!
How to Store Cornbread
To store cornbread, after it has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Next, place it in an airtight container or food storage bag to prevent it from drying out.
Store it at room temperature for up to 3 days or in the fridge for up to a week. Cornbread also freezes well for up to 3 months.
Change it up!
Cornbread is one of those magical dishes that is so easy to change up! Here are a few variations to try with this Southern cornbread recipe!
- Bacon Cheddar Cornbread- Add in 1 cup of finely shredded cheddar cheese and 1 cup of chopped cooked bacon.
- Honey Jalapeno Cornbread- Add in 1/3 cup finely diced jalapenos and 1/4 cup of honey.
- Creamed Corn Cornbread- Add in 1/2 cup of creamed corn and 1/4 cup of sour cream. (Reduce the buttermilk by 1/4 cup)
Southern cornbread is truly one of those easy, nostalgic recipes to make every week. If you give this recipe a try, leave a comment and let me know how you liked it and what you served it with.
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