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Southern Cornbread Recipe

Whether served with butter or honey, this healthy Southern cornbread recipe is tender, moist, and buttery with a well-balanced corn flavor. You can convert it into sweet or savory depending on what you mix in the batter. This one-bowl recipe is so versatile and is considered an ideal base to create endless variations!
Prep Time10 mins
Cook Time40 mins
Inactive Time:10 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cornbread, Cornbread recipe, How To Make Cornbread, Southern Cornbread
Servings: 6 servings
Calories: 455kcal
Author: Luna Regina


  • 5 tbsp unsalted butter
  • 1 cup all-purpose flour
  • 1 cup fine-grind cornmeal
  • 1/4 tsp salt
  • 1 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 ½ cup water
  • 6 tbsp buttermilk blend
  • 2 eggs
  • 4 tbsp sugar
  • 1 cup dried cranberries
  • 2 oz sliced almond
  • 1 tbsp honey


  • Preheat the oven to 425°F.
  • Heat the butter in a cast-iron skillet over low heat until melted. Set aside.
    Step 1: Preheat the oven and melt the butter
  • In a medium mixing bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, sugar, and cinnamon. Set aside.
    Step 2: Mix dry ingredients
  • In another big bowl, whisk buttermilk. Blend in the water. Then add eggs, mix together well to combine. Pour in slightly less than half the amount of the cooled melted butter.
    Step 3: Mix wet ingredients
  • Pour the dry ingredients into the wet ingredients. Whisk until combined. Avoid over-mixing. Then stir in dried cranberries and sliced almonds.
    Step 4: Make the batter
  • Pour the batter into the cast-iron pan. Bake for 40 minutes or until it is golden brown on top and the center is cooked through.
    How to make southern cornbread step 5 Bake
  • Use a brush to coat honey over the top of the bread.
    Step 6: Brush honey on top
  • Serve warm.
    How to make Cornbread step 7 serve


  • The key to making good cornbread is to use the right ingredients and kitchen tools. The cast iron skillet should be preheated in the oven with butter so when the batter hits the pan, it causes the edges of the bread to brown. 
  • If you don’t have a buttermilk blend or buttermilk, you can make your own by mixing 1.5 cups of milk with either 1.5 tablespoons of lemon juice or white vinegar. 
  • Cornbread can be made a day or two ahead of time and kept at the room temperature if it is covered with foil or plastic wrap.


Serving: 1serving | Calories: 455kcal | Carbohydrates: 66g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 246mg | Potassium: 319mg | Fiber: 5g | Sugar: 26g | Vitamin A: 104IU | Calcium: 102mg | Iron: 2mg