Easy Southern Cornbread

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Southern Cornbread is easy to whip up and a favorite of every southerner. There are many different recipes out there, but this one is tried and true. It's also fast as lightning!

slice of cornbread in a white pie plate

Why You'll Love This Recipe

This recipe works when you want cornbread on the table in a jiffy, or you're craving good old cornbread and milk. Yes, that's a thing in these parts, and trust me...it's mighty good!

Easy Southern Cornbread is also the base for my Southern Cornbread Biscuit Dressing that Granny used to make. It's one of those recipes you just gotta have in your life.

Southern Cornbread Tips

I'm a firm believer in the easy breezy, lemon squeezy philosophy. That's why I always use White Lily self-rising cornmeal (ad) whenever I get a chance.

If you don't have self-rising cornmeal in your neck of the woods, try using another recipe containing cornmeal and add flour.

You'll need to choose if you want yellow or white cornmeal mix. My advice is to try both and see what you think. (Hey, more cornbread is never a bad thing!) I tend to go with white cornmeal mix because it's lighter, but many folks enjoy the yellow corn flavor.

easy southern cornbread in a white baking dish


  • self-rising cornmeal mix (I use White Lily)
  • buttermilk
  • eggs
  • butter

Quantities are listed in the recipe card at the end of this post.

How to Make White Lily Cornbread

This recipe is made for a small skillet or 9 inch pie plate. Double the recipe if you're using a large 12" cast iron skillet.

Add a ½ stick of butter in a pie plate or small cast iron skillet. Place in a hot 425 degree oven for 3 minutes to melt butter and preheat the pan.

In the meantime, add self rising cornmeal, buttermilk, egg, and additional melted butter to a large bowl. Mix well and pour into preheated pie plate or skillet.

Pop it into a 425 degree oven and bake for 25 to 30 minutes until golden brown. The melted butter in the skillet with create the best crust you've ever tasted.

Nothing could be finer than a piping hot slice of southern cornbread slathered in melted butter. Except...maybe a giant Cat Head Biscuit. In my humble opinion, it's a tie between the two.

More Breads to Love

Recipe Card

slice of cornbread in a white pie plate

Easy Southern Cornbread

Nothing could be finer than a piping hot slice of Southern Cornbread coming out of the oven! 
5 from 4 votes
Print Pin Rate
Course: Breads
Cuisine: Southern
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 235kcal

*See notes in blog post for detailed tips, photos and instructions.


  • ½ stick butter to melt in skillet
  • 2 cups self-rising cornmeal mix. I use White Lily ad
  • 1 ½ cups buttermilk
  • 1 large egg beaten
  • ¼ cup melted butter for batter
  • This recipe works in a small skillet or 9" pie plate. Double the ingredients if you are using a large 12" cast iron skillet.


  • Preheat oven to 425 degrees.
  • Place ½ stick butter in a cast iron skillet or baking dish. Melt in hot oven for 3 minutes.
  • Take skillet out of oven and swirl the butter around to coat the pan.
  • Add flour, buttermilk, egg and additional melted butter in a large bowl. Mix well. It's okay for batter to have a few lumps.
  • Pour batter into preheated buttered skillet and bake at 425 degrees for 25 to 30 minutes until golden brown.



Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Sodium: 667mg | Potassium: 158mg | Fiber: 3g | Sugar: 2g | Calcium: 184mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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  1. 5 stars
    Hi! My Name is Barbara from NJ I would love to make your recipe for cornbread don't know where to purchase White Liliy flour products, is there another brand that is just as good as white lily that i may find to use THANK YOU HELP!!

    1. Hi Barbara! When I traveled to New Jersey, I had a hard time finding self rising cornmeal mix, which is what this recipe uses. It already has self rising flour and cornmeal mixed together. If you can't find cornmeal mix, try making your own by using 1 3/4 cups of cornmeal (finely ground), 6 Tablespoons of all purpose flour, 2 Tablespoons of baking powder and 1/2 teaspoon salt. Blend it together in a large bowl, then add the other ingredients in my recipe as written. Let me know how it works for you!

  2. 5 stars
    This cornbread is not only the tastiest cornbread I’ve ever made, it is beautiful!! Next is the cornbread biscuit dressing! Thanks Debi for turning me on to the only cornbread I will ever make again. I followed your recipe exactly, even down to the White Lily self rising corn meal!

  3. 5 stars
    Well, goodbye Jiffy mix! This is delicious hot out of the oven with lots of butter. It’s the best!

    1. I used to fix Jiffy cornbread all the time, and still do on occasion. But, this is my stand-by cornbread recipe now.

  4. This looks really good! I have been looking for a recipe to replace my box cornbread mix. I am pinning this for later.

5 from 4 votes

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