Cornbread is one of those things that always gets me into trouble. You think you’re just grabbing a little square—next thing you know, half the pan’s missing. Ever happened to you? Anyway, if you’ve been hunting for a southern cornbread recipe that’s easy to follow, insanely tasty, and works for almost any meal, you’ve landed in the right spot. I just had to share my own Southern Cornbread Delight with all the little tricks I’ve learned (stolen from my granny, mostly). If you want more southern comfort ideas, check out my fried chicken recipe too. 
Why You’ll Love This Cornbread
Alright, let me level with you: this cornbread is the kind that disappears at potlucks. Folks hover. It’s crispy at the edges, soft in the middle, and not too sweet. To be honest, I don’t really get those dessert-like cornbreads—this one’s got flavor and satisfaction but still lets the rest of your meal be the star.
I love how quick this recipe is, with simple tweaks if you want to jazz things up or keep it classic. Use a hot skillet (oh please do, it changes everything), and you’ll get those golden “crusty” bits everyone secretly wants most. Plus you can serve it warm right out of the oven or even eat leftovers cold the next morning with butter. Trust me, it’s the breakfast of champions.
What really seals the deal for me? Zero weird ingredients. You probably have most everything at home. Seriously, the hardest part is waiting for it to cool just enough so you don’t burn your mouth (although, who waits?). I could rave all day, but you should really just try it.
“I’ve never made better cornbread in my life! My kids ate almost all of it before the BBQ even started.” — Jamie from Georgia
What Is Cornmeal?
If you’ve been wondering what that bag of grainy yellow stuff actually is, here goes: cornmeal is just dried corn—ground up. That’s it. Fine, medium, or coarse grind (I like medium, for reference), and you can get it white or yellow. The color depends on what corn they used, but yellow is traditional for southern cornbread.
You’ll see cornmeal in everything from tortillas to muffins, but here, it’s about big, rustic flavor and a little crunch. If you’ve only tried boxed mixes before, real-deal cornmeal makes a solid difference. Buy it fresh if you can and keep it sealed up (it goes weirdly stale, especially in summer humidity). Sometimes I use a combo of cornmeal and a little bit of flour. The flour softens things up so it’s not crumbly everywhere. Only thing I’d warn you: don’t mix up cornmeal with cornstarch or corn flour (both are totally different and will ruin your day).
What to Serve With Cornbread
Here’s the thing. Cornbread belongs with comfort food, but it also slides into other meals with surprising ease. If you’re feeling classic, make a pot of chili. If you’re hosting, use it for these:
- Soul-warming chili or thick beef stew—best dunker ever
- Pulled pork sandwiches (use slices for a sandwich base)
- Alongside collard greens and black-eyed peas for true southern vibes
- Crumbled up on top of salads, just for something crunchy
And OK, yes, nobody will complain if you just eat a warm wedge with honey and butter. That honestly slaps every time.
How to Store Cornbread
I figured this out the hard way (dry cornbread is a crime). Store your leftover cornbread at room temp for a day or two, wrapped tightly in some foil, plastic wrap, or just under a bowl if you’re living dangerously. If you need it to last longer (like if you made a double batch, showoff), put it in a sealed container in the fridge—it’ll last up to four or five days.
It does get firmer after a night in the fridge, but you can bring it back to life with a few seconds in the microwave, or even better, heat in a skillet with a little butter. Don’t let it dry out. Humidity’s your friend here. I mean, who wants to chip a tooth?
Can You Freeze Cornbread
Here’s some good news—cornbread freezes way better than most people think. I’ve done it a bunch when I got carried away baking up a storm. Let it cool completely, then wrap slices (or the whole slab, why not?) good and tight in plastic or foil.
Stick those bundles in a zip-top bag or a freezer container, and they’ll be fine for a couple of months. When you’re ready, just thaw at room temp for a bit and warm up in the oven, toaster, or even your air fryer. It’s honestly just as good as fresh if you do it right. I’ve even eaten it cold and it’s still excellent, so don’t overthink it.
Common Questions
Q: Can I make Southern Cornbread Delight without a cast iron skillet?
A: You bet. A baking pan works, or even a muffin tin for individual ones. You do miss some of the crispy edge magic though.
Q: Should I use buttermilk or regular milk?
A: Buttermilk’s the gold standard here. It gives tang and makes the crumb tender. In a pinch, regular milk plus a squeeze of lemon is fine.
Q: Is it supposed to be sweet?
A: If you ask a southerner—absolutely not. Me? I put in a tiny bit, mostly because the kids like it.
Q: Can I add cheese or jalapenos?
A: Heck yes! Grated cheddar and some jalapeno slices on top are my favorite twist for BBQ night.
Q: It came out dry, what happened?
A: Too much cornmeal or overbaking does that. Try a little more fat (butter/oil) or bake a few minutes less next time.
Ready for Real Deal Cornbread?
Alright, there you have it—my playbook for Southern Cornbread Delight, straight from my (sometimes messy) kitchen. Remember: use fresh cornmeal, don’t skimp on the hot skillet, and feel free to experiment. Go ahead—surprise your family. If you want to get more tips or try another style, you might like My Favorite Cornbread Recipe – Sally’s Baking Addiction for extra ideas. Southern cornbread isn’t fancy or fussy, but dang, it’s satisfying when you do it right. Let me know if you try it out. I promise it’s the kind of thing you’ll end up making for years. 
Southern Cornbread Delight
A delicious Southern cornbread that is crispy at the edges and soft in the middle, perfect for any meal.
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- Vegetable oil (for the skillet)
Instructions
- Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat up.
- In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully remove the hot skillet from the oven and add a little vegetable oil to coat the bottom.
- Pour the cornbread batter into the skillet and spread it evenly.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let it cool for a few minutes before slicing and serving warm.
Notes
Serve warm with honey and butter, or use it as a side for chili or pulled pork sandwiches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg