Southern Buttermilk Cornbread (Muffins or Skillet)

As a born-and-raised Southern girl, take it from me: this buttermilk cornbread recipe is the only one you'll ever need. Whether you make it as muffins or in a skillet, it's tender, flavorful, and wonderfully easy--the kind of recipe you can memorize after one bake.

And yes, it just happens to be naturally gluten-free: no special blends, no complicated substitutions, and nothing fussy about it. Simple, no-fuss, and deeply satisfying? That's exactly how a classic Southern cornbread should be.

Because the ingredient list is short, quality really matters here, which is why I always reach for Marsh Hen Mill yellow cornmeal. It gives the cornbread that rich, heirloom corn flavor and texture that sets it apart.

These cornbread muffins are just as good alongside a hearty bowl of my chili with copycat chili-o seasoning, instant pot white turkey chili, this sweet potato black bean chili, or your favorite stew as they are slathered with butter and honey on a barbecue plate. (For the ultimate bbq dinner, I recommend serving these muffins with my dutch oven pulled pork, smoked gouda mac and cheese, Cava cabbage slaw, and blue cheese potato salad.)

Golden, a tender texture, and just slightly sweet, this is the kind of cornbread that disappears fast. Trust me: once you make this version, it will quickly become your go-to for weeknight dinners, holiday spreads, and everything in between.

Ready to make this cornbread recipe? Let's do it!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tasty Tip
• Frequently asked questions
• Related
• Pairing
• 🍽Get the recipe
• Recipe Guidelines and Test Kitchen Tips
• Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this easy cornbread recipe:

• buttermilk
• vegetable oil
• cornmeal
• eggs
• sugar
• baking powder
• baking soda
• kosher salt

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Hint: To make this cornbread in a cast iron skillet, place the skillet in the oven while it preheats. Remove the skillet from the oven and add 2 tablespoons butter, swirling to coat the bottom of the pan. Pour the batter into the skillet and bake at 400°F for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Substitutions

Check out these substitution ideas in case you need to make some adjustments:

• Buttermilk - Only have regular milk? Make your own buttermilk if you don't have any on-hand. Mix 2 cups of whole milk with 2 tablespoons vinegar or lemon juice and let it sit for 5 minutes.
• Vegetable oil - Use melted butter or bacon drippings instead of vegetable oil.
• Granulated sugar - Feel free to omit the sugar if you'd like or use honey or maple syrup instead.
• Yellow cornmeal - Instead of yellow cornmeal, use white cornmeal.

Variations

Want to change things up? Here are some ideas:

• Skillet Cornbread - Add a cast-iron skillet to the oven while it preheats. Remove the skillet from the oven and a couple of tablespoons of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Jalapeño Cheddar - Add diced jalapeños (fresh or jarred) and shredded sharp Cheddar cheese to the batter.
• Cornbread with Corn Kernels - Fold in 1 cup fresh or frozen corn into the batter to add an extra bite.
• Herb Cornbread - Stir in your favorite chopped herbs for a twist. Rosemary, thyme, and oregano are all delicious options.
• Spicy Cornbread - Give this corn bread a little heat by adding some cayenne pepper to the batter or drizzling hot honey over the top.
• Sweet Cornbread Recipe - This recipe is more of a traditional Southern cornbread instead of sweet Northern cornbread. If you prefer your cornbread to be sweeter, just add 2 to 3 tablespoons of sugar to taste.

Equipment

Here's the equipment you'll need to make this best cornbread recipe:

• liquid measuring cup
• dry measuring cups
• measuring spoons
• muffin pans
• whisk
• medium bowl
• large bowl
• ice cream scoop

Storage

At room temperature: Store leftover cornbread in an airtight container for up to 2 days at room temperature.

To refrigerate: Transfer the cornbread to an airtight container and refrigerate for up to 5 days.

To freeze: Wrap the cornbread tightly in plastic wrap or aluminum foil and place in a zip-top freezer bag or airtight container and freeze for up to 3 months.

Frequently asked questions

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this homemade cornbread recipe:

🍽Get the recipe

Recipe Guidelines and Test Kitchen Tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe:

• Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
• Wash hands after touching raw meat or eggs.
• Don't leave leftovers sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.