Real Southern cornbread isn’t sweet. It’s golden, crisp around the edges, tender in the middle, and baked in a screaming-hot cast iron skillet so it sizzles the second the batter hits the pan.
This buttermilk cornbread is the kind your grandmother made — simple ingredients, no sugar, and that unmistakable crunchy crust you only get from cast iron. It’s perfect with beans, greens, chili, or just a slab of butter melting into a hot wedge.
Southern Buttermilk Cornbread (Cast Iron)
Ingredients
1 cup yellow cornmeal (stone-ground preferred)
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 large egg
1¼ cups buttermilk
¼ cup bacon grease (traditional) or vegetable oil
1 tbsp butter (for the skillet)
Instructions
1) Preheat Skillet
Place a 10-inch cast iron skillet in the oven.
Preheat oven to 425°F (220°C).
2) Mix Dry Ingredients
In a bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
3) Add Wet Ingredients
Whisk egg and buttermilk together.
Stir into dry ingredients until just combined.
4) Heat the Fat
Carefully remove hot skillet.
Add bacon grease and butter, swirling to coat the pan.
You should hear a sizzle — that’s the crust forming.
5) Bake
Pour batter into the hot skillet immediately.
Bake 18–22 minutes, until golden brown and edges pull away.
6) Serve
Let rest 5 minutes, then slice and serve warm.
Why Cast Iron Makes All the Difference
Hot skillet = crispy crust
Even heat distribution
Rustic golden edges
Tender interior without drying
This is cornbread that doesn’t need sugar.
Tips for Perfect Southern Cornbread
Use stone-ground cornmeal for best texture
Don’t overmix — lumps are fine
Batter should be pourable, not thick
Serve immediately for max crispness
Save bacon grease just for cornbread
Southern Variations
With cracklins: add fried pork bits
Skillet onions: sauté onions in grease before batter
Jalapeño: add sliced jalapeños
Cheese: stir in sharp cheddar (not traditional, but loved)
Milk swap: use whole milk + splash of vinegar if no buttermilk
Serving Ideas
Pinto beans or black-eyed peas
Collard or turnip greens
Chili or stew
Fried chicken
Crumbled into buttermilk
FAQ – Southern Buttermilk Cornbread
Why no sugar?
Traditional Southern cornbread is savory, not sweet.
Why bacon grease?
Flavor + crisp crust. It’s classic Southern technique.
Can I use a different pan?
Yes, but cast iron gives the best crust.
How long does it last?
Best fresh, but keeps 2 days wrapped at room temp.