Southern Buttermilk Cornbread Recipe (Grandma’s Buttermilk Cornbread)
Southern Buttermilk Cornbread recipe: this homemade cornbread recipe is simple, reliable, and delicious. This is not a sweet, cake-like version. Instead, this is classic, savory cornbread with a tender crumb, just the right texture, and a flavor that pairs perfectly with everything from chili to fried chicken. Serve it warm with plenty of butter and you cannot go wrong. And the best part? It uses just a handful of ingredients you probably already have in your kitchen.
Originally published November 2015, updated May 2026
Buttermilk Cornbread
When I was growing up, we’d go eat lunch at my Mawmaw’s house every weekend. And looking back, I’m amazed at the meals she’d prepare. At the time, I didn’t think much of it – that’s just how it was at her house. But now – I can’t imagine how she did it all.
There were always 8-10 dishes of food… several vegetables, macaroni & cheese, biscuits and cornbread (not exactly this Southern Buttermilk Cornbread… hers was better – but this is close), fried chicken or a big ham, homemade French fries, rice and gravy… gosh, it was so much.
Then again, she did have six kids, and they’d all be there with their families on the weekends, eating. Add the cousins who lived a few hundred feet down the hill, and I imagine it was probably 20-30 people at any given time.
Southern Buttermilk Cornbread Recipe
When Mawmaw cooked those gigantic, delicious meals, she never used a recipe. Like, ever. She could make the very best biscuits in the whole world from scratch and from memory. Her fried chicken was better than any I’ve ever had before or since then. Her fries… amazing.
When she passed away a few years ago, one of my biggest regrets was that I didn’t spend enough time with her, and I didn’t learn more from her. I wish I had asked a million questions and just sat and listened.
I can’t get those years back, and I’ll never be the cook that she was, but I can honor her by sharing her story – and telling you about her – and how much I love her and miss her.
I thought about all of this as I was making cornbread a few nights ago.
9×13 Cornbread Recipe
Funny thing was… what made me remember was that I was not doing it the way she would’ve. I used measuring cups and a pretty rectangular baking dish. She might have balked at a 9×13 cornbread recipe.
And she wouldn’t have measured anything. She’d have heated a cast-iron skillet on the stove top with some shortening in it, poured her batter into it, and made it sizzle like crazy (also forming a crunchy brown crust), then baked her cornbread in that same skillet.
It would’ve been cut into wedges, not squares… and it would’ve likely been flipped out of the skillet onto a plate, split in half all the way across, and slathered with butter.
Maybe one day I’ll attempt to recreate Grandma’s Buttermilk cornbread, but for now, I’m going to share the recipe I use. Because I’m not her – not by a long shot.
Why You’ll Love This Recipe
- Crisp edges with a soft, moist cornbread center
- Uses simple pantry staples from your grocery store shelves
- Ready in under 30 minutes (hello, easy weeknight side dish)
- A favorite cornbread recipe that never fails
Tools Needed
- 9×13 baking dish
- Oven mitts
- Medium mixing bowl
- Whisk (or fork for beating the egg)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Cooling rack (optional, but helpful)
Ingredients
These are all staple ingredients in most Southern homes and easily found in most any grocery store if you’re missing something.
- Oil or Shortening
- Self-Rising Cornmeal – I’ve linked to the variety I prefer but you can use white cornmeal or yellow cornmeal and it doesn’t have to be “buttermilk” cornmeal – it just needs to be self-rising for sure!)
- Eggs (at room temperature), whisked up
- Buttermilk (or a buttermilk substitute)
- Melted butter (optional)
Substitutes
- Buttermilk Substitute (If Needed) – If you don’t have buttermilk, don’t worry – you can still use buttermilk-style flavor with this simple swap.
- Vegetable Oil – shortening can be used instead of vegetable oil.
How to Make Southern Cornbread
- Preheat your oven to 450°F.
- Add the shortening to a 9×13-inch baking dish. Place the dish in the oven while it preheats so the oil or shortening can heat up (melt).
- In a medium bowl, add all other ingredients. Then pour in the melted shortening from the skillet .
- Stir everything together until the batter is smooth and fully combined. Don’t overmix – just stir until you don’t see dry spots.
- Pour the cornbread batter immediately into the hot prepared pan. You should hear a slight sizzle – that’s what you want.
- Place the pan back in the oven and bake for 20–25 minutes, or until there’s a golden brown crust and the center is set.
- Let the cornbread cool for 5-10 minutes before slicing and serving.
Pro Tips for Perfect Cornbread
- Always start with a hot dish skillet for that signature crispy edge on your corn bread
- Use room temperature ingredients for a smoother batter
- Don’t overmix – this helps avoid dry cornbread
Sweet vs. Savory Cornbread
This recipe leans toward savory cornbread, which is traditional in the South.
But if you prefer something closer to northern cornbread, you can use this Honey Cornbread recipe for a sweet cornbread recipe OR you can serve this easy cornbread recipe with a drizzle of honey or maple syrup. Of course you could also just use Jiffy Cornbread mix – another favorite in my house.
Cast Iron Cornbread (Half Recipe)
If you’d like to make this cornbread in a cast iron skillet (instead of a baking pan), the way my Mawmaw did, you certainly can! First, cut the recipe in half and grab an 8-inch cast-iron skillet. Then follow the instructions below!
Ingredients
- 1/4 cup + 1/2 tablespoon oil or shortening
- 1 egg, beaten
- 1 1/3 cup of buttermilk (or whole milk)
- 2 cups self-rising cornmeal mix
How to Make Cast Iron Skillet Cornbread
- Preheat your oven to 450°F. Place an 8-inch cast iron skillet in the oven to heat.
- Add 1/2 tablespoon oil or shortening to the skillet so it gets hot while the oven preheats.
- In a medium mixing bowl, whisk the egg.
- Add the buttermilk and oil, then stir to combine.
- Add the cornmeal mix and stir just until everything is combined. Don’t overmix—stop when you don’t see dry spots.
- Carefully remove the hot skillet from the oven (use oven mitts—it will be very hot!). Swirl the oil around to coat the bottom.
- Pour the batter into the hot skillet. It should sizzle slightly when it hits the pan.
- Bake for 15–20 minutes, or until the top is golden brown and the center is set.
- Let cool for a few minutes, then slice and serve.
Serving Suggestions
This buttermilk cornbread recipe is the perfect side dish so many meals,
- Taco Soup
- Chili
- Butter Beans (or Marry Me Butter Beans)
- 15 Bean Soup
- Black Eyed Peas
- Red Beans & Rice
- Hoppin’ John
- Instant Pot Black Bean Soup
- And so much more! This is also the best cornbread recipe for a New Year’s Day meal. Unless you’re craving sweet cornbread.
Storage Tips
- Store leftover cornbread in an airtight container at room temperature for up to 2 days
- Wrap tightly in plastic wrap for freshness
- For longer storage, place slices in a freezer bag or freezer-safe container and freeze
Ways to Use Leftover Cornbread
Don’t let it go to waste! Use leftover cornbread for:
- Cornbread dressing
- Cornbread croutons
- Crumbled into soups or chili recipes
- Or like my parents and grandparents used to do… crumble it into a glass and pour ice-cold milk over it, then eat it like cereal… ish.
FAQ
If you have crumbly cornbread, it could be too much cornmeal or overbaking. You want a moist crumb with a tender crumb, not dry and crumbly.
This recipe is already a double batch from the original recipe because I have such a large family. But you can certainly cut it in half for an 8×8 baking dish or an 8-inch or 9-inch cast iron skillet.
This really is one of the best cornbread recipes and a true comfort food classic. Whether it’s your first time making it or it becomes your go-to favorite recipe, it’s simple, dependable, and absolutely delicious.
Serve it warm with plenty of butter, alongside your favorite meals, and you’ll see why this is such a good cornbread
Anyway… besides the cornbread, learn a lesson from me. If you have grandparents who are still alive – spend time with them. Sit and listen to their stories and soak it all up. And if your grandma makes cornbread from scratch… take notes 😉
More Bread Recipes
Southern Buttermilk Cornbread Recipe
Description
Traditional, southern buttermilk cornbread. Perfect to go along with soups, stews, chili, or pretty much any other meal.
Ingredients
- 2 eggs, beaten
- 2 2/3 cups buttermilk (or whole milk)
- 1/2 cup oil or melted shortening, plus 1 Tbsp. for the pan
- 4 cups self-rising corn meal mix
Instructions
- Preheat your oven to 450°F.
- Add 1 tablespoon of oil or shortening to a 9×13-inch baking dish. Place the dish in the oven while it preheats so the oil gets hot.
- In a large mixing bowl, combine all of the ingredients and stir until well mixed.
- Carefully remove the hot baking dish from the oven. Tilt the pan so the hot oil coats the bottom evenly.
- Pour the batter into the hot pan.
- Bake for 20–25 minutes, or until the cornbread is golden brown and cooked through.
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 2.7 g
- Sodium: 689.4 mg
- Fat: 11.9 g
- Carbohydrates: 37.1 g
- Fiber: 3.3 g
- Protein: 6.7 g
- Cholesterol: 37 mg
Sweet post Rose. Reminds me of my grandmothers. Amazing how much they could cook at one time and never a recipe in sight. Best cornbread, biscuits, and fried chicken I have ever eaten was sitting at my grandmother’s table. Thanks for the reminder of those precious memories today.
🙂 Thanks Angela! xx
Well said Rose! My grandmother too never used measurements either and her food was so good! How I would love the chance to spend a day with her in the kitchen now! Your recipe sounds delish!
Thank you Raquel… if we could all just get some days back, huh!? xx
I bet anytime someone arrived at your maw maw’s house the first thing she did was offer them something to eat. I had a great aunt like this. It’s how many ladies of this generation showed hospitality and for their families, their love. This generation wasn’t like people today who have to say “I love you” 25+ times a day as if they don’t it may go away. I grew up in a family that rarely says I love you to each other. We show love by what we do every day and by being there when you need them. We still don’t mention love every time we speak to each other or leave one’s house or talk on the phone. I think when its said constantly it loses something, it becomes mechanical, not true emotion. To say it to a spouse as they leave for work each day is fine, but every time you speak on the phone or every text? It’s as if people have to keep reminding themselves its true or if they don’t that love will disappear. I think there was a phase about 10 or 15 years ago when this was an issue someone started and if it wasn’t said people were almost shamed or bullied into feeling they have to say it constantly or if they didn’t they were bad parents or bad spouses. Now, its something people feel they have to do and if they don’t something is wrong with them. Kids know love by actions, not words.
Preparing those meals was the way your grandmother showed her love to your family. It took a lot more effort to prepare such a feast every week than just calling up on the phone and just saying it. To me that shows far more love than three words. You have wonderful memories and traditions to share with your family. I won’t be surprised when all your children are grown with lives and families of their own it will be how you keep your family close, with frequent family meals.
Every comment deserves 5 stars even if I don’t agree
My grandmother was exactly like the ones described. However she did tell me and my cousin how much she loved us as well as hugs and kisses until we were sopping wet. Now she did not express her feelings to her children. And they do not express their love for their children. My mother does not hug me or kiss me or my children and sharing recipes is more of a bother than a joy. My daughter asked my mother to teach her some recipes. Instead of having her over to do just that my mother bought her a cookbook. When I asked her why she replied that she didn’t want to make a mess in her kitchen and she would write down the recipes instead. I was fortunate to have a loving, caring grandma but you can always ask an aunt or cousin to teach you the old recipes for everything. Including love!
This reminds me of my great grandmother Mama Dean! She had 7 children, all of their grandchildren and even more great grandchildren. She amazed me how she managed to feed all of us on Sundays and holidays! She never measured anything unless we asked for a recipe. Luckily, many family members asked so we’re able to use them today. I inherited my Grandma’s cornbread cast iron skillet and make it exactly like she did. I know it’s a big no no in the south to put sugar in your cornbread. Cornbread is not supposed to be sweet! But Mama Dean said to always put a teaspoon in to help it brown on top. I don’t know if this is true but I’m not messing with perfection!
Awww, I love this!!
Absolutely! I use 2 tablespoons. Still, my cornbread is NOT sweet, but browns well on top. My late husband disliked sweet cornbread (the Jiffy kind) but loved mine..
This post made me cry. I lost my Gram in 1997 and she cooked the same way your Mawmaw did, no measuring cups, no recipes. I remember (and have kept) her green ceramic bowl (with lots of chips missing on the sides) and how she measured with the palm of her hand. She made the BEST donuts and biscuits from scratch with lard. No one, not even her own daughters could replicate those recipes. When I was little she would take a homemade donut, slice it in half, toast it on her wood cook stove and put peanut butter on it and sandwich it for a snack for me. Your story brought back so many great memories of my Gram, and a twinge of regret that I too did not spend enough time listening and soaking in stories and recipes. Thanks for all you do, and for how much you have taught me!