Southern-style cornbread is one of those classic recipes that belongs on every comfort food table. Made with self-rising cornmeal mix, buttermilk, and bacon grease, this cornbread bakes up with crispy golden edges, a tender center, and rich flavor in every bite.
Whether you’re serving it alongside a bowl of chili, a plate of barbecue, or a big holiday meal, this Southern cornbread recipe is simple, reliable, and packed with old-school flavor.
If you’re building a full Southern meal, this cornbread pairs perfectly with hearty dishes like Cajun Shrimp and Sausage Pasta, Red Beans and Rice, and Crockpot Chili.
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Why You'll Love This Recipe
This Southern-style cornbread is crispy around the edges, soft in the middle, and packed with rich flavor from bacon grease and buttermilk. It comes together with just a handful of simple ingredients and bakes beautifully in a hot cast iron skillet.
Unlike sweeter cornbread recipes, this version stays true to classic Southern tradition with a savory flavor that works perfectly alongside hearty comfort food meals.
Ingredients
Cornbread Batter
- Self-Rising Cornmeal Mix – The foundation of the recipe, providing the perfect texture and balanced rise for classic Southern cornbread.
- Baking Soda – Helps create a lighter texture and reacts with the buttermilk for extra lift.
- Eggs – Add structure and richness to the batter.
- Buttermilk – Gives the cornbread its signature tangy flavor while keeping it tender and moist.
- Bacon Grease – Adds rich, smoky flavor and helps create those crispy golden edges Southern cornbread is known for.
See the recipe card below for full ingredient amounts and instructions.
Step-by-Step Instructions
Step 1. Preheat the Oven and Skillet
Begin by preheating the oven to 425 degrees Fahrenheit.
Place the bacon grease into a cast-iron skillet, then place the skillet into the oven while it preheats.
This step is important.
That hot skillet and bacon grease are what create that crispy golden crust around the edges of the cornbread.
If the skillet isn’t hot enough, you won’t get that texture.
Step 2. Prepare the Cornbread Batter
While the oven and skillet heat up, combine the self-rising cornmeal mix and baking soda in a mixing bowl and set it aside.
Then, in a separate bowl, whisk together the eggs and buttermilk.
Now pour the buttermilk mixture into the cornmeal mixture and stir until everything is fully combined.
You want the batter mixed well, but don’t overmix it.
Overmixing can make the cornbread dense instead of light and tender.
Step 3. Finish off the Batter
Once the oven is preheated, carefully remove the hot cast-iron skillet from the oven.
Then pour the hot bacon grease directly into the cornbread batter and immediately stir it in.
You should hear a little sizzle here — that’s exactly what you want.
That hot grease adds flavor and also helps create a better texture in the finished cornbread.
Step 4. Bake the Southern Cornbread
Now pour the batter back into the hot skillet.
You should hear the edges start sizzling as soon as the batter hits the pan.
That’s how you know the skillet is hot enough.
Place the skillet onto the middle rack of the oven and bake for about 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
You’re looking for crispy edges, a golden top, and a center that’s cooked through but still moist.
Once it comes out of the oven, let the cornbread rest for a few minutes before slicing.
That gives it time to firm up slightly and makes it easier to cut clean slices.
Expert Tips
- Preheating the skillet is key for crispy edges.
- Don’t overmix the batter or the cornbread can become dense.
- Bacon grease adds classic Southern flavor, but butter can be substituted if needed.
- Use a cast iron skillet for the best texture and crust.
- Let the cornbread rest for a few minutes before slicing.
What to Serve with Southern Cornbread
Southern cornbread pairs perfectly with classic comfort food dishes like crockpot chili, southern-style green beans, and smoked barbecue meats. It’s also excellent served alongside soups, beans, stews, Cajun dishes, or a big holiday spread.
For leftovers, use this cornbread to make a flavorful batch of Southern Cornbread Dressing.
Recipe FAQs
Southern cornbread is typically more savory and less sweet than traditional cornbread recipes found in other regions.
Preheating the skillet helps create crispy, golden edges and prevents the batter from sticking.
Yes, but bacon grease gives the cornbread a richer, more traditional Southern flavor.
Overbaking or using too little liquid can cause dry cornbread. Be careful not to overcook it.
Southern cornbread pairs well with chili, barbecue, soups, beans, greens, and holiday meals.
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📖 Recipe
Southern-Style Cornbread
Ingredients
- 2 Cups Self Rising Cornmeal Mix
- 1 teaspoon Baking Soda
- 2 Eggs
- 2 Cups Buttermilk
- ¼ Cup Bacon Grease
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the bacon grease into a cast-iron skillet, then place the skillet into the oven while it preheats.
- While the oven and skillet heat up, combine the self-rising cornmeal mix and baking soda in a mixing bowl and set it aside.
- In a separate bowl, whisk together the eggs and buttermilk.
- Pour the buttermilk mixture into the cornmeal mixture and stir until everything is fully combined.
- Once the oven is preheated, carefully remove the hot cast-iron skillet from the oven.
- Pour the hot bacon grease directly into the cornbread batter and immediately stir it in.
- Pour the batter back into the hot skillet.
- Place the skillet onto the middle rack of the oven and bake for about 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread rest for a few minutes before slicing.
Video
Notes
- Preheating the skillet is key for crispy edges.
- Don’t overmix the batter or the cornbread can become dense.
- Bacon grease adds classic Southern flavor, but butter can be substituted if needed.
- Use a cast iron skillet for the best texture and crust.
- Let the cornbread rest for a few minutes before slicing.
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