Name: Southern Cornbread Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 slices
Cuisine: American
Ingredients: 2 ¼ cups self-rising cornmeal; 2 large eggs; ¼ cup salted butter (melted); 1 cup whole milk

Famous in the south, thissouthern cornbread recipeis the perfect introduction to homemade cornbread. With just a few simple ingredients and half an hour, you can make a savory cornbread that will go with any meal and that the whole family will love.

A slice of golden cornbread on a round white plate. The texture appears moist and fluffy. In the background, part of a skillet with more cornbread and another plate with a piece can be seen. A dark cloth napkin lies nearby featuring a southern cornbread recipe.

I’m always looking for simple side dishes that can complement any meal without taking hours to prepare, and cornbread has been my saving grace on countless weeknight dinners, especially during those hectic evenings when I need something quick but hearty to serve alongside a warm bowl of chili, a soup from the Crock-Pot, or even a casserole.

This isn’t your typical sweet northern-style cornbread – it’s the real deal! Authentic Southern cornbread lets the natural flavors of the cornmeal shine through without being masked by the sugar. (Though I do like to drizzle some honey on a slice! 🍯)

Whether you need a side dish fast or just want a little slice of something warm on a cold night, this southern cornbread has you covered!

A golden-brown cornbread in a cast-iron skillet on a marble countertop. Nearby are a wooden spatula, a gray cloth, and black forks on a wooden board. White jars and a glass of milk are in the background.

Why You’ll Love This Southern Cornbread Recipe

Perfect for Busy Nights:This recipe takes right at half an hour – mix it up quickly and then back it while you get the rest of the meal together!
Budget-Friendly:Cornbread is a star because it’s easy but also because it uses such simple ingredients, which I usually have in my pantry and fridge and are lower cost than most foods.
Goes With Anything:I actually think cornbread goes with just about any meal – soups and stews, casseroles, chicken or beef skillet meals…everything from Sunday soups to weekday casseroles.
Yummy Leftovers:The only time we have leftover cornbread at our house is if I purposely make a double batch. I like tomake cornbread dressing the next nightafter I make cornbread so it’s a mini prep-ahead dish.

🌽 I’ll never get tired of singing the praises ofcornbread of any kind– I encourage you to make this quick bread a regular appearance on your table!

Recipe Ingredients

Eggs
Cornmeal —Self-rising cornmeal saves the extra step of measuring out baking powder and salt
Milk —I use whole milk because I think it gives this cornbread just the right amount of dry-to-moist ratio.
Butter

Top-down view of labeled baking ingredients on a marble surface: a bowl of melted butter, a bowl of whole milk, two eggs in a bowl, and a bowl of self-rising cornmeal.

See the recipe card below for full information on ingredients and quantities.

How to Make Southern Cornbread

A top-down view of baking ingredients on a marble surface. Includes a bowl of flour, two eggs in a separate bowl, a small bowl of melted butter, and a bowl of milk, all arranged neatly.

A clear glass bowl filled with thick, creamy cookie dough is placed on a white marble countertop. The dough has a light beige color and a slightly rough texture, indicating the mixture of flour, sugar, butter, and other ingredients.

Step 1:Gather the ingredients, preheat your oven, and melt the butter. (I melt it in the skillet in the oven while the oven is warming up!)

Step 2:Whisk together the melted butter, eggs, and milk in a large bowl. Whisk in the flour and cornmeal until no dry clumps remain in the batter.

A cast iron skillet filled with crumbly, pale yellow topping sits on a white marble countertop.

A golden-brown cornbread is baked in a round cast iron skillet. The skillet is placed on a white marble surface. The cornbread has a slightly domed surface and an even, crisp texture.

Step 3:Coat a baking dish with butter or nonstick cooking spray and add the batter.

Step 4:Bake for 25 minutes, or until golden brown.

Recipe FAQs

Why doesn’t this cornbread have any sugar?

Traditional southern cornbread is not meant to have any sugar in it. The cornmeal is the star of this historic cornbread. Many people think that because it doesn’t have sugar, southern cornbread is bland, but you get a lot of flavor from the cornmeal itself that is balanced by the saltiness of the butter.

Why is my cornbread so dry?

This recipe can be a little temperamental depending on your elevation. If your cornbread is a little dry and crumbly then you can add ¼ cup of extra milk to the batter. This will give your batter an extra boost of moisture to keep it soft.

Can I freeze my cornbread?

Sure thing! Making a double or triple batch of this cornbread is an easy way to make sure you have a versatile side on hand all the time! To freeze your cornbread, let it cool completely, slice it, and place the slices in a freezer-safe Ziploc bag. You can freeze your cornbread for up to 4 months. The night before you want to serve this cornbread, let it thaw in the fridge and then reheat it in the microwave!

A slice of cornbread is served on a round, light gray plate. The whole cornbread, partially visible in a pan, is in the top left corner. A dark cloth napkin is nearby on a white marble surface.

Expert Tips

Self-Rising Flour:You can find self-rising cornmeal at most major grocery stores on the baking aisle right next to the regular cornmeal. Self-rising cornmeal is a little easier to work with since you don’t have to worry about measuring out a rising agent and figuring out the correct ratio to use. Here’s a quick how-to formixing up a homemade versionof self-rising cornmeal.
Butter Tip:If you only have unsalted butter, then you will want to add about ½ teaspoon of salt to the cornbread batter.
Reheat Leftovers:You can enjoy your leftover cornbread at room temperature or reheat a slice in the microwave for about 15 seconds.
Honey Drizzle:We like to lather our cornbread in butter and drizzle on some warm honey for a hint of sweetness.

A slice of cornbread on a round, light gray plate. The cornbread has a golden-brown crust. Two black forks lie nearby on a table with a dark napkin. Another plate with a partial view of more cornbread is in the background.

How to Serve and Store Cornbread

When it comes to dishes you can serve this cornbread with, the sky’s the limit! Some of our favorite dishes to pair with this savory cornbread include chili, tomato soup, and baked potatoes.

When it comes to dressing up your cornbread, we like to lather our slices with salted butter and drizzle a little bit of honey on top. It’s hard to stop at just one slice!

To store your cornbread, let it cool down to room temperature and then transfer it to an airtight container.If you put it in a container before it has cooled down then it will get soggy from condensation.Keep your cornbread on the counter for up to 5 days. You can reheat a slice or two of cornbread in the microwave for 15-20 seconds.