Classic American Cornbread
Baked in a trusty black iron skillet, this classic American cornbread is our favorite! This is a no-fail tried-and-true cornbread!
While I frequently make classic Southern cornbread (unsweetened), I like mine slightly sweetened, a bit moist, and buttery. This cornbread recipe ticks all the boxes for me. It has subtle sweetness, buttery goodness, and the optional bacon drippings make a crisp, flavorful crust.
It’s the kind of bread you can serve with nearly anything: beans, chili, barbecue, fried chicken, or even breakfast spreads. Keep it lightly sweet or skip the sugar altogether—either way, this cornbread is tender, deeply corn-forward, and ready for any meal where a warm, rustic bread makes everything better.
What You’ll Like About This Dish
Skillet-crisped crust. Preheating the pan gives the cornbread a golden, crunchy exterior.
Simple, everyday ingredients. You likely have everything on hand, making this a go-to side.
Flexible sweetness. Add a spoonful of sugar, or make it savory—your choice.
Pairs with everything. From chili to greens to breakfast plates, it’s a reliable classic.
Ingredient Notes
- Cornmeal: Yellow cornmeal provides color and classic flavor; stick with medium-grind for the best texture.
- Flour: A small amount helps give the bread structure without softening it too much.
- Sugar: Optional—add more for sweeter cornbread, or leave it out for a savory skillet bread.
- Buttermilk: Creates tenderness and reacts with baking soda for lift; soured milk works well too.
- Butter: Adds richness while keeping the crumb moist.
- Bacon drippings: For true Southern flavor and a crisp, browned crust (vegetable oil works fine too).
Steps to Make Classic American Cornbread
- Heat a cast-iron skillet with bacon drippings or oil until very hot.
- Stir together the dry ingredients in a large mixing bowl.
- Whisk the buttermilk and egg in a separate bowl.
- Combine the wet and dry ingredients just until moistened.
- Stir in the melted butter until the batter is blended.
- Brush the hot fat around the sides of the skillet.
- Pour in the batter and spread it evenly.
- Bake until golden brown and cooked through.
- Cool briefly before slicing.
Tips
- Use a well-seasoned cast-iron skillet to ensure easy release and an evenly browned crust.
- Mix the batter lightly—overmixing can make cornbread dense.
- For an extra crisp bottom, heat the skillet on the stovetop for 1 to 2 minutes before adding the batter.
- If the cornbread is browning too quickly, place a piece of foil loosely over the top during the last few minutes.
- Serve warm for the best texture; the crust softens as it cools.
Recipe Variations
- Cheesy Cornbread: Before baking, stir 1 to 1.5 cups of shredded cheddar or Monterey Jack cheese into the batter. You can also add some crumbled feta or goat cheese for a tangier flavor.
- Jalapeño Cheddar: Add a diced jalapeño pepper (seeds removed for less heat) and 1 cup of shredded cheddar or pepper jack cheese to the batter.
- Honey-Butter Glaze: After baking, brush the top of the cornbread with a mixture of 1 tablespoon each of melted butter and honey or maple syrup for a sweet finish. You can also sprinkle flaky sea salt on top for added texture and flavor.
- Bacon and Green Onion: Add 1/2 cup of cooked, crumbled bacon and 1/4 cup of finely chopped green onions to the batter for a smoky flavor.
- Roasted Garlic and Sun-Dried Tomato: Mix 1/4 cup chopped sun-dried tomatoes with 1-2 tablespoons of mashed roasted garlic into the batter for a Mediterranean-inspired version.
- Corn and Red Pepper: Add 1 cup of corn kernels, fresh or thawed, and 1/2 cup of finely chopped red bell pepper to the batter for a colorful and slightly sweet variation.
Dishes to Serve With Cornbread
- Chili: A hearty bowl of chili, whether it’s beef, turkey, or vegetarian, pairs beautifully with cornbread.
- Barbecue: Cornbread is a classic side for barbecue dishes like pulled pork, ribs, or brisket.
- Fried chicken: Pair cornbread with a batch of Southern fried Chicken.
- Greens: The slightly bitter taste of Southern greens complements the sweetness of cornbread.
- Beans and rice: Serve this classic American cornbread with beans and rice.
- Soups and stews: Sop up the broth or gravy with freshly baked cornbread.
- Jambalaya: This Louisiana Creole rice dish is another flavorful pairing for cornbread.
- Meatloaf: Cornbread can be served alongside a meatloaf for a traditional meatloaf dinner.
- Black-eyed peas: Enjoy cornbread with a side of black-eyed peas for a Southern New Year’s Day tradition that symbolizes good luck and prosperity. Some say cornbread symbolizes gold!
How to Store
Room temperature: Store tightly covered for up to 2 days.
Refrigerate: Keep up to 5 days; rewarm gently for best texture.
Freeze: Wrap slices well and freeze for up to 3 months.
Reheat: Warm in a 300°F oven until heated through to restore the crisp edges.
Classic American Cornbread
Ingredients
- 1 tablespoon bacon drippings, or vegetable oil
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar, optional, or 1/3 cup for sweet cornbread
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 1/2 cups buttermilk , or soured milk, see note, below
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat the oven to 425 F (220 C).
- Add the bacon drippings or oil to a well-seasoned 10-inch iron skillet and place it in the oven. There should be enough melted drippings or oil to coat the bottom of the pan. Alternatively, heat the pan with the drippings or oil on the stovetop over medium heat.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate medium-sized bowl, whisk together the buttermilk or soured milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the melted butter and stir until the batter is well blended.
- Carefully remove the hot skillet from the oven to a rack and brush the hot oil over the sides of the skillet.
- Pour the cornbread batter into the hot skillet, spreading it evenly. The hot skillet will help create a crisp and flavorful crust on the bottom and sides of the cornbread.
- Bake for 18 to 22 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet to a rack and let the cornbread to cool for at least 10 minutes before slicing and serving.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
