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slice of cornbread in a white pie plate

Easy Southern Cornbread

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


Nothing could be finer than a piping hot slice of Southern Cornbread coming out of the oven! 



  • 1/2 stick butter to melt in skillet
  • 2 cups self-rising cornmeal mix. I use White Lily (ad)
  • 1 1/2 cups buttermilk
  • 1 large egg, beaten
  • 1/4 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 (ad)


  1. Preheat oven to 425 degrees.
  2. Place 1/2 stick butter in a cast iron skillet (ad) or baking dish. Melt in hot oven for 3 minutes.
  3. Take skillet out of oven and swirl the butter around to coat the pan.
  4. Add flour, buttermilk, egg and additional melted butter in a large bowl. Mix well. It’s okay for batter to have a few lumps.
  5. Pour batter into preheated buttered skillet and bake at 425 degrees for 25 to 30 minutes until golden brown.


This cornbread is perfect for making my Thanksgiving Dressing or Southern Cornbread Biscuit Dressing recipes. 

Milk may be substituted for buttermilk and vegetable oil can be substituted for butter if desired.

  • Category: Breads
  • Method: Skillet
  • Cuisine: Southern

Keywords: southern cornbread, easy cornbread, self-rising cornmeal mix, easy southern cornbread, buttermilk, breads