Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Hands-on Time
5 Mins
Total Time
35 Mins
Makes 8 servings

Serve this Southern staple with soups, stews, or salads. Plan to make this just before guests arrive so they can enjoy it hot.

How to Make It

Step 1

Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.

Step 2

Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.

Step 3

Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

The Hermitage Hotel, Nashville, TN

Ratings & Reviews


January 01, 2019
This is a great, basic southern cornbread. Perfect with my blackeye peas and "hades" tomato relish on New Year's day.

This is THE ONE!

January 14, 2019
Outstanding cornbread!  Great way to use up leftover buttermilk.  Add a touch extra buttermilk to make the batter less stiff.  This is my go-to recipe--everyone loves it!

7wilsons's Review

January 18, 2012
My family loved this recipe. I usually have to double a recipe because sometimes one piece just isn't enough or the recipe doesn't make enough for my family. This recipe doubled perfectly. I poured about 1/4 cup oil in iron skillet and placed it in hot oven until hot. I then poured cornbread mixture in pan. I liked this recipe because some of the other recipes we have tried are too moist and crumbly. My kids kept saying "it isn't falling apart!"

aperturegirl's Review

January 09, 2013
Followed recipe just as written. My boys loved it! It does have more sugar than most cornbread recipes which made it a little sweeter but really good with the beef stew I served it with. It's true it does not crumble much but still thought it was plenty moist. Will definitely make this again.

78jessica's Review

November 05, 2011
Good cornbread though I was hoping for something slightly moister.

30AEATS's Review

January 06, 2013