Southern Cornbread Recipe

There's nothing better than a slice of hot buttered Southern Cornbread Recipe! It's made with a simple 5 ingredient batter. My grandma has passed our traditional Southern recipe down through the generations, it's a tried-and-true family recipe we make dozens of times a year. 

Cornbread is a staple across many southern dinner tables. It's easy to make in just 1 bowl with simple ingredients and goes with any meal. This recipe has been perfected through generations of my family, my mom and grandmother have been these dozens of times as a delicious side dish.

One of my favorite ways to eat cornbread is crumbled up in a glass with milk or buttermilk on top. My mamaw would make an extra large pone and papaw and I would sit and eat a glass together. It's one of my fondest childhood memories.

What is a pone of cornbread?

A "pone" of cornbread refers to a specific shape and method of baking the batter. A pone is typically shaped into a round or oval mound or loaf and baked in a skillet or baking dish. Unlike traditional cornbread, which may be sliced into squares or wedges, a pone is served as a whole unit, similar to a cake or loaf of bread.

The term "pone" is derived from the Native American word "apan," which refers to a type of bread made from cornmeal. Pones were historically a common staple food in Southern and Native American cuisines, particularly among Indigenous tribes such as the Cherokee, Choctaw, and Seminole.

Why You'll Love this Recipe

• Versatile: This batter can be made into a pone of cornbread, hoecakes, or any size of pan (adjusting the bake time accordingly).
• 5-Ingredient Simple Recipe: Making the batter is simple and straightforward. With just a few basic ingredients and a skillet, you can whip it up in no time.
• Texture: This batter yields a beautiful golden-brown crust when cooked in a skillet, while the inside remains soft and moist. 
• Goes with Any Meal: Southern cornbread is the perfect side dish or snack any time of day and is yummy slathered with so many toppings or crumbled in a glass with milk or buttermilk.

Laura Ashley's Tip: Authentic Southern cornbread uses self-rising flour. It's easy to make at home by combining 1 ½ teaspoons baking powder and ¼ teaspoon salt for each cup of all purpose flour.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Self-rising flour: Provides structure and helps the cornbread rise. It contains baking powder and salt, which are leavening agents that create bubbles in the batter, resulting in a lighter and fluffier texture.
• White cornmeal mix (self-rising): Self-rising cornmeal adds flavor and texture to the hoecakes. The self-rising aspect of the cornmeal mix contributes additional leavening agents (baking powder and salt) to help the bread rise and become fluffy.
• Baking soda: Works as an additional leavening agent for a lighter texture when baked.
• Whole buttermilk: Adds moisture, richness, and tanginess to the cornbread. Buttermilk also reacts with the baking soda to create bubbles, resulting in a tender and moist texture.
• Butter or Bacon grease: Provides an incredible crunch, flavor, and richness to the recipe. Bacon fat adds a savory and smoky touch.

Tools You'll Need

• 9-inch Cast Iron Skillet
• Measuring Cups and Spoons
• Mixing Bowls

How to Make this Southern Cornbread Recipe

1. In a large mixing bowl, whisk together the cornmeal mix, self-rising flour, and baking soda until well combined.

2. Pour buttermilk into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the hoecakes tough.

3. Heat a 9-inch cast-iron skillet or griddle over medium heat. Add ¼ cup vegetable oil, butter, or bacon grease the surface.

4. Once the skillet is hot, pour in the batter.

5. Bake in a preheated 450ºF oven for 20-25 minutes or until cooked through and golden brown.
6. Run a knife along the outside of the cornbread then invert and flip onto a serving plate. Slice and serve with toppings.

7. Serve the cornbread warm, either plain or with your favorite toppings such as a pat of butter, drizzle of honey, cane syrup, or maple syrup, with a schmear of jam, or crumbled in a glass with milk or buttermilk.

Expert Tips from a Real Southern Cook

• Preheat the skillet: Make sure your cast iron skillet or griddle is properly preheated before adding the batter. A hot surface helps to create a crispy exterior and prevents the batter from sticking. You can also use a non-stick skillet if you don't have a cast-iron skillet or griddle.
• Use bacon grease: Traditional cornbread is often cooked in bacon drippings, which adds a rich and savory flavor. If you don't have bacon grease, you can use butter or vegetable oil instead.
• Don't overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can lead to tough and dense cornbread.
• Pan Size: The amount prepared from this recipe will make one 9-inch cast iron pone of cornbread or 8-10 hoecakes. You can also bake this batter in a 9"x9" pan. It's also fun to make these into corn sticks.
• Homemade Self-Rising Flour: To make your own self-rising flour at home, simply mix, 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. 
• Cornmeal Mix Substitute: If you don't have a self-rising cornmeal mix in your grocery store, you can substitute those 2 cups with 1 ¾ cups corn meal (finely ground), 6 tablespoons all purpose flour, 2 tablespoons baking powder, and ½ teaspoon salt. You can use white or yellow cornmeal.

Cornbread Variations

• Sweet: Add a tablespoon of sugar or honey to the batter for a touch of sweetness. You can also mix in some corn kernels or diced jalapeños for extra flavor.
• Cheesy: Stir in shredded cheese (such as cheddar or pepper jack) to the batter for cheesy version. You can also add chopped herbs like green onions, chives or parsley for added flavor.
• Spicy: Mix in diced jalapeños, green chilies, or hot sauce to the batter for a spicy kick. You can also add spices like cayenne pepper or chili powder for extra heat.
• Herbed: Add chopped fresh herbs like thyme, rosemary, or sage to the batter for herbed cornbread.
• Gluten-free: Use gluten-free cornmeal and a gluten-free flour blend to make cornbread suitable for those with gluten sensitivities.

What to Serve with Cornbread

Cornbread is delicious on its own, but you can also get creative with toppings. Try topping your slice with butter, honey, jam, sorghum, molasses, maple syrup, or even savory toppings like cheese and bacon.

Some of our favorite meals to make a pone of cornbread with is Slow Cooker Red Beans and Rice, Salmon Patties, collard greens, Crockpot Ham and Potato Soup, and Soup Beans.

Storage and Freezing

Storing, freezing, and reheating leftover hoe cakes can help preserve their freshness and flavor for later.

Refrigerating: Allow cornbread to cool completely to room temperature after baking. Wrap tightly in plastic wrap or aluminum foil to prevent it from drying out. Store in an airtight container or resealable plastic bag up to 2-3 days.

Freezing: If you're not going to eat the cornbread within a few days, you can freeze it for longer storage. Wrap tightly in plastic wrap or aluminum foil. Place in a freezer-safe bag or container, squeezing out any excess air before sealing. Freeze up to 2-3 months.

Reheating: To reheat cornbread, remove them from the freezer and thaw in the refrigerator overnight. Once thawed, preheat your oven to 300°F. Unwrap them and place on a baking sheet. Cover loosely with aluminum foil to prevent it from drying out too much during reheating. Bake 10-15 minutes, or until heated through. Alternatively, you can reheat in the microwave on high for 20-30 seconds.

Frequently Asked Questions

More Southern Bread Favorites

• Easy Hoecakes
• Homemade Buttermilk Biscuits
• Easy Whipping Cream Biscuits
• Southern Pimento Cheese Cornbread