Real Southern Cornbread

February 2, 2022

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I use a 6″ cast iron skillet for my family of four. You can double this if needed.

  • 1 Cup Self Rising Corn meal
  • 1 Egg
  • 1 teaspoon Oil
  • Buttermilk (enough until mixture is creamy. I have also used regular milk when I do not have buttermilk.. still good!)
  • 1/2 cup Honey (This makes it amazingly moist and a touch of sweet. I just eyeball it, so this may need some tweaking.)


  1. Preheat oven to 425 degrees.
  2. Oil your cast iron skillet and put it in the oven while it preheats.
  3. Mix all ingredients together.
  4. Take skillet out after oven has preheated and pour cornbread mixture in skillet.
  5. Bake 20-25 minutes.

Add Butter & Enjoy

Make it spicy (our fav!)

  • Add one chopped up jalapeño
  • Add about 1 cup of shredded cheese. I like to use Mexican blend.
  • note: Turn temperature down to 400 degrees. For some reason, adding in the cheese tends to make it cook too fast on 425.



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  1. Brittney says:

    Yes! Thank goodness you posted this! Every time you make your cornbread it looks amazing. I’ve been dying to make it. Lol and every time I watched you make it on your stories, you would eyeball the amounts, and I’m no good at eyeballing lol I read the back of the kraft Mac and cheese box 😆

  2. Terri says:

    Thank you sharing! I cannot wait to try it, being a southern girl myself and lover of cornbread! It looks SO good!

  3. Gayle B says:

    I’ve eaten cornbread for 69 of my 72 years!!
    Never tried adding honey. What an AWESOME idea! Can’t wait to try it in my next iron skillet cornbread.

    • Brittany Smith says:

      You’ll have to let me know what you think! I love the moistness and touch of sweet it adds!

  4. Kandis Kordie says:

    I’m making this tonight!!

  5. Jessica says:

    How did u make it spicy?

  6. Brandi says:

    Mine turned out really flat. Did you use self rising cornmeal or regular? I’m trying to figure out what went wrong.

  7. Lynn Duncan says:

    I’ve started using you recipe and it’s so easy and is delicious! Thanks for sharing.

  8. Hannah says:

    Hello! I’ve made this a few times and it’s not quite right, so I’m trouble shooting because now I can’t stop thinking about delicious southern cornbread. Have a few questions: Can you share the brand you use for the self rising cornmeal? Does the cornmeal contain self rising wheat flour, and is it white or yellow? Thanks!

    • Brittany Smith says:

      I use yellow, self-rising. I cannot recall the brand because i have it in a clear container now, but as long as its self-rising, you should be good to go!

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  10. Pamela Edwards says:

    How much buttermilk?