This old-fashioned Southern cornbread relies on cast iron skillet technique — a preheated pan, buttermilk, and no sugar. The result is crisp, lacy edges and a tender, savory crumb that tastes like corn, not cake.
Why This Dish Matters
Southern cornbread is more than a side — it’s structure. In many Southern kitchens, it’s made without sugar, baked in cast iron, and served alongside beans, greens, or barbecue as a staple rather than a treat. The crisp edge from a preheated skillet and the tender, buttermilk-rich crumb aren’t accidental; they’re the result of technique and restraint. This version stays true to that tradition — savory, balanced, and built to belong on the plate, not the dessert table.
Technique Intelligence
Preheat the Skillet
Place a 10-inch cast iron skillet in the oven while it preheats. Add butter or bacon fat and let it get hot before the batter goes in.
When batter hits a hot pan, it sizzles. That immediate crust formation gives you the signature crispy bottom and edges.
No hot pan, no crust. Simple physics.
Cornmeal Hydration
Cornmeal absorbs liquid slowly. After mixing the batter, let it rest 5–10 minutes before baking. This prevents a gritty texture and promotes even crumb.
Buttermilk + Baking Soda
Buttermilk’s acidity reacts with baking soda, creating lift and tenderness. It also deepens flavor without sweetness.
Do Not Overmix
Once wet and dry combine, stir gently until just incorporated. Overmixing develops gluten from the flour and makes cornbread dense.
Spoon Bread Contrast
Spoon bread hydrates cornmeal with hot milk first and incorporates more eggs, resulting in a soft, custard-like texture.
Skillet cornbread is sliceable. Spoon bread is scoopable.
Both are right. They just serve different moods.
Ingredient Intelligence
Stone-Ground Cornmeal
Medium grind gives texture without grit. Stone-ground offers deeper flavor.
All-Purpose Flour
Lightens structure so the crumb isn’t heavy.
Buttermilk
Tang, tenderness, and chemical lift.
Eggs
Structure and cohesion.
Butter or Bacon Fat
Crust development and flavor.
Salt
Corn requires salt to taste alive.
No sugar. We’re Southern today.
Equipment
10-inch cast iron skillet
Mixing bowls
Whisk
Spatula
Oven mitts (that skillet will be blazing hot)
Table Itinerary
Serve this cornbread with:
• Collard greens or braised kale
• Black-eyed peas
• Smoked pork shoulder
• Chili
• Fried chicken
• Buttermilk roast chicken
For brunch: split, toast lightly, top with a fried egg and hot sauce.
For entertaining: cut into small wedges, brush with melted butter, sprinkle flaky salt, serve warm.
Chef Notes
Let the batter rest before baking to hydrate the cornmeal.
Do not skip preheating the skillet.
For extra crisp edges, use bacon fat instead of butter.
If you want a slightly richer crumb, replace 2 tablespoons of buttermilk with heavy cream.
For a thinner, crispier cornbread, use a 12-inch skillet.
Storage
Best served warm, same day.
Store at room temperature, wrapped, for up to 2 days.
Reheat in a 300°F oven for 8–10 minutes to restore crust.
Freeze tightly wrapped slices for up to 2 months.
FAQ
Why is my cornbread dry?
Likely overbaked or too much flour. Measure carefully and pull when just set.
Why didn’t I get crispy edges?
Your skillet wasn’t hot enough before adding batter.
Can I make this ahead?
Yes. Bake earlier in the day and reheat before serving.
Can I make it gluten-free?
Yes, replace flour with a 1:1 gluten-free blend. Texture will be slightly more delicate.
Old-Fashioned Southern Cornbread | Cast Iron | No Sugar
Equipment
- 10-inch cast iron skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
Ingredients
- 1 cup yellow cornmeal regular grind, such as Quaker
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons kosher salt
- 2 large eggs
- 1½ cups buttermilk
- 4 tablespoons unsalted butter melted
- 1 tablespoon neutral oil or bacon drippings for skillet
Optional:
- Freshly ground black pepper
- Additional bacon drippings for flavor
Instructions
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for 8–10 minutes.
- In a mixing bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1¼ teaspoons kosher salt.
- In a separate bowl, whisk 2 eggs, 1½ cups buttermilk, and 4 tablespoons melted butter until smooth.
- Pour the wet ingredients into the dry mixture and stir just until combined. Let the batter rest for 3 minutes to hydrate the cornmeal.
- Carefully remove the hot skillet. Add 1 tablespoon oil or bacon drippings and swirl to coat the bottom and sides.
- Immediately pour the batter into the hot skillet — it should sizzle on contact. Smooth the top quickly.
- Bake at 425°F for 18–22 minutes, until deeply golden and the center springs back when lightly pressed.
- Rest for 10 minutes, slice into wedges, and serve warm.
Notes
Refrigerator: Up to 5 days.
Freeze: Wrap individual wedges and freeze up to 2 months. Reheat Reheat at 350°F for 8–10 minutes for best texture. Skillet reheating with a small pat of butter restores crispness.
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