Classic Southern White Cornbread Recipe: A Delightful Treat

Welcome to my Southern White Cornbread Recipe, y’all! This recipe is a true staple in my southern cuisine repertoire, and I am excited to share it with you. Southern cornbread has been served at countless family dinners, church potlucks, and backyard barbecues for generations. It’s a simple yet delicious recipe that is perfect for any occasion.

For this particular recipe, I like to use Martha White Self-Rising White Cornmeal Mix. The key to making outstanding cornbread is using high-quality ingredients, which is why I always choose this brand. Not only does it produce a consistent and perfectly textured cornbread every time, but it also saves me time in measuring out multiple ingredients.

In this article, I’ll walk you through each step of the process so that you can make the most delicious southern cornbread right at home. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and sure to impress your guests.

So grab your cast iron skillet and let’s get cooking. Trust me; your taste buds will thank you!

Why You’ll Love This Recipe

Southern White Cornbread
Southern White Cornbread

If you’re a foodie who craves authentic Southern cuisine, then this white cornbread recipe is the perfect choice for you! It’s a simple yet hearty dish that uses finely ground white cornmeal to create a mouth-watering bread that rises to perfection every time. Here are some reasons why this recipe will make your taste buds soar:

Firstly, this recipe uses a combination of self-rising and white cornmeal, which results in the perfect balance of sweet and savory flavors. The texture is soft and crumbly, which allows it to soak up all the best flavors from your favorite dishes.

Secondly, it’s quick and easy to make – with just a few simple ingredients, you can have freshly made cornbread in under an hour. And if you’re looking for a way to impress your guests, bake it in a cast-iron skillet for an authentic Southern touch.

Thirdly, there’s so much versatility with this recipe. You can whip up different variations based on your preferences – add chopped onions or jalapenos for extra spice or swap out the vegetable shortening for oil to make it healthier.

Last but not least, this recipe can be used in different ways – from covering your cornbread with gravy or serving it as a side dish with bacon and sausage. Additionally, it pairs perfectly with chili and soups, making it the ultimate comfort food.

Overall, this Southern White Cornbread is an absolute staple-recipe that offers ease and satisfaction without compromising flavor. Try it out today and thank us later!

Ingredient List

 Get ready to indulge in some good ol’ southern comfort with this easy recipe for Southern White Cornbread!
Get ready to indulge in some good ol’ southern comfort with this easy recipe for Southern White Cornbread!

Here’s what you will need to make this Southern White Cornbread Recipe:

Dry Ingredients:

  • 2 cups White Cornmeal
  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Wet Ingredients:

  • 1 large Egg, beaten
  • 2 cups Buttermilk
  • 1/4 cup Vegetable Shortening or Oil

Note: This recipe uses White Cornmeal and All-Purpose Flour which will create a finely ground powdery texture. You can use Yellow Cornmeal instead of White Cornmeal for a coarser texture. The Buttermilk used in this recipe gives it extra tanginess and richness, while the Vegetable Shortening or Oil makes it moist and tender.

The Recipe How-To

 A slice of this golden, fluffy cornbread is the best way to start any meal!
A slice of this golden, fluffy cornbread is the best way to start any meal!

Get ready to breathe in the aroma of southern-style goodness with this easy and straightforward Southern White Cornbread recipe. We will be using a cast iron skillet here, but any oven-safe skillet or baking dish will do.


  • 2 cups white cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk


Before starting, preheat your oven to 375°F (190°C).

  1. In a large mixing bowl, combine the dry ingredients: white cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. Add in the wet ingredients: lightly beaten eggs, vegetable oil, and buttermilk. Mix until just combined.
  3. Grease your cast iron skillet or baking dish with some vegetable oil.
  4. Pour the batter into the skillet and let it sit for a minute so the bread rises evenly.
  5. Bake for approximately 25 to 30 minutes or until golden brown on top.

Once it’s done, take it out of the oven and let it cool for a few minutes before slicing into wedges.

Serving and Pairing

This Southern White Cornbread is best served warm with some softened butter on top. You can also drizzle on some honey or maple syrup for added sweetness.

This cornbread pairs perfectly with traditional southern dishes such as gumbo, chili con carne, fried chicken, collard greens, barbecue ribs and more.

Make-Ahead, Storing and Reheating

This recipe makes great leftovers! Store any leftovers wrapped in plastic wrap at room temperature for up to three days. To reheat, wrap a slice in a damp paper towel and microwave for about 20 to 30 seconds or until warm.

Tips for Perfect Results

  • Use freshly made white cornmeal for the best results.
  • To make your bread more fluffy, you can use White Lily self-rising cornmeal mix.
  • When measuring flour, lightly spoon the flour into the measuring cup and level off with a knife. Don’t pack it!
  • For added flavor and texture, you can add finely chopped onions or jalapeños to the batter.
  • If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk.


Q: Can I use yellow cornmeal instead of white cornmeal?

A: Yes, you can. However, keep in mind that yellow cornmeal has a firmer texture than white cornmeal which will result in a slightly different texture.

Q: Can I use vegetable shortening instead of vegetable oil?


Substitutions and Variations

 Bring a taste of the south to your dinner table with this delicious cornbread recipe.
Bring a taste of the south to your dinner table with this delicious cornbread recipe.

When it comes to making Southern-style cornbread, there are a few ways you can switch things up and create your own unique version. Here are some substitutions and variations to try:

– Self-rising Cornmeal Mix: If you don’t have white cornmeal or all-purpose flour, you can use a self-rising cornmeal mix instead. This mix already includes salt and leavening agents, so you can skip those ingredients in the recipe.

– Buttermilk Alternatives: If you don’t have buttermilk on hand, you can use regular milk or a milk substitute like almond or soy milk, with a tablespoon of vinegar added for acidity. You can also try using sour cream or plain yogurt as a buttermilk substitute.

– Sugar or No Sugar: Depending on your preference, you can adjust the amount of sugar used in the recipe. For a sweeter cornbread, use 1/4 cup of sugar instead of 2 tablespoons. And if you prefer your cornbread without sugar, simply omit it from the recipe.

– Cooking Vessel: While cast iron skillet is a classic choice for making Southern-style cornbread, you can also opt for other vessels such as baking dish, muffin tin or even waffle iron.

– Add-ins: For some extra flavor and texture, consider adding in ingredients like chopped jalapeno peppers or sweet canned corn.

Remember that each substitution or variation may change the texture and taste of the final product. So feel free to experiment to find what works best for you!

Serving and Pairing

 One bite of this moist, delicate cornbread and you’ll be hooked for life!
One bite of this moist, delicate cornbread and you’ll be hooked for life!

Southern white cornbread is a staple snack or side dish that goes well with various ingredients. When properly baked, it’s crispy on the outside but moist and crumbly on the inside. It pairs perfectly with Southern-style meals such as barbecue ribs, succotash, and collard greens.

One of my favorite ways to serve Southern white cornbread is to drizzle it with honey or spread some butter on top for extra flavor. You can also enjoy it with jam or gravy for a delicious breakfast meal. If you’re feeling adventurous, try adding some chopped jalapenos or cheese to the cornbread batter for an added kick.

For a more filling meal, serve Southern white cornbread alongside classic Southern dishes like black-eyed peas, fried chicken, or gumbo. If you’re having a barbecue party, bring out your cast iron skillet and bake up a batch of cornbread to serve with some smoky brisket.

When paired with sweet tea or lemonade on a hot day, Southern white cornbread makes for the perfect refreshing snack. Don’t forget to share it with family and friends who are sure to be impressed by this classic Southern treat.

Overall, this recipe is versatile enough to pair well with many dishes and serve as an excellent standalone snack or breakfast food. Don’t miss out on trying this delicious dish at your next gathering!

Make-Ahead, Storing and Reheating

 A good Southern Cornbread has just the right balance of sweet and savory. And this recipe does not disappoint!
A good Southern Cornbread has just the right balance of sweet and savory. And this recipe does not disappoint!

There’s nothing quite like biting into a warm slice of southern white cornbread, but sometimes you just can’t finish the whole batch in one sitting. Luckily, this recipe allows for easy make-ahead and reheating options, so you can enjoy that fresh-out-the-oven taste anytime you want.

If you’re making this cornbread ahead of time, be sure to let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. You can store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. When you’re ready to eat it, simply take out the desired amount of slices and let it come to room temperature before reheating.

To reheat your leftover cornbread, I recommend using a cast iron skillet or popping it into the oven for best results. Preheat your oven to 350°F (175°C), wrap the cornbread in aluminum foil, and bake for 8-10 minutes until heated through. You can also heat up your slices on a skillet over medium-low heat with a drizzle of vegetable oil until crispy on the outside.

Keep in mind that reheated cornbread may not be as fluffy as when freshly baked but will still taste delicious. If you prefer a softer texture, try wrapping your slice in a damp paper towel before microwaving it on high for 20-30 seconds.

Whether you’re making this southern white cornbread for a large gathering or just for yourself, these make-ahead and reheating tips will come in handy to ensure that every slice is enjoyed at its best.

Tips for Perfect Results

 Perfectly seasoned with a hint of sweetness, this Southern White Cornbread is one that will leave your taste buds yearning for more.
Perfectly seasoned with a hint of sweetness, this Southern White Cornbread is one that will leave your taste buds yearning for more.

If you want your Southern White Cornbread to turn out perfectly every time, here are some practical tips to follow:

1. Choose the right cornmeal

White cornmeal is a staple in Southern-style cooking and it can be found in either a fine or coarse grind. Make sure to choose finely ground white cornmeal to achieve the best results for this recipe.

2. Use a cast-iron skillet

A well-seasoned cast-iron skillet is the best tool for making Southern White Cornbread. It heats evenly and creates a crispy, golden crust that is simply irresistible.

3. Preheat your skillet

Before adding your batter, preheat your cast-iron skillet in the oven at 425°F for about 10 minutes. This ensures that the bread will cook evenly and have a crispy crust on all sides.

4. Mix the ingredients correctly

When mixing together ingredients, make sure to combine the dry ingredients with one hand while pouring in liquid ingredients with the other. This helps create an even texture and avoid clumps of flour or cornmeal.

5. Use the right amount of sugar

Southern-style cornbread should be slightly sweet, but if you add too much sugar, it can overpower the flavor of the bread. Stick to using just two tablespoons of sugar for perfect balance.

6. Don’t overmix the batter

As soon as everything is combined, stop mixing! Overmixing leads to a dense and tough texture in your Southern White Cornbread.

7. Bake at high heat

Bake your cornbread at 425°F for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Baking at high heat means that your bread rises quickly and has a beautiful crust on top without drying out inside.

8. Keep it simple

The beauty of Southern White Cornbread is its simplicity, so don’t complicate things by adding unnecessary ingredients or overthinking the recipe. Let the classic flavors of cornmeal, buttermilk, and sugar shine through with this recipe.


Now it is time to address some commonly asked questions (FAQ) regarding the southern white cornbread recipe. From ingredient substitutions to cooking equipment, these FAQs are designed to help you achieve perfect results every time you bake this delectable southern staple. So, let’s dive in and get all your doubts cleared up!

What makes southern cornbread different?

Southern-style cornbread differs from its Northern counterpart in several ways. Firstly, its flavor profile is notably sweeter. Additionally, Southern-style cornbread can be made using either white or yellow cornmeal. Furthermore, it contains more eggs compared to Northern-style cornbread, resulting in a cakelike texture. Lastly, Southern-style cornbread has a rich and buttery finish.

Is southern cornbread white or yellow?

Cornbread is an essential component of Southern cuisine, and is typically prepared with white cornmeal. However, yellow cornmeal can also be utilized. This classic recipe requires the use of a pre-heated cast iron skillet.

Is white or yellow cornmeal better for cornbread?

When it comes to making delicious cornbread, it’s crucial to use finely ground, white cornmeal which can be found in many southern grocery stores.

Why do Southerners not put sugar in cornbread?

In Southern-style cuisine, cornbreads are traditionally made without any sweetening ingredients. Instead, white, coarsely ground cornmeal is the preferred choice. This has been a longstanding tradition, as far back as 1937, when the use of sugar and wheat flour in cornbread was unheard of in Kentucky.

Bottom Line

In conclusion, this recipe for Southern White Cornbread is a must-try for anyone who loves soulful and comforting southern-style cuisine. With its simple yet flavorful ingredients and easy-to-follow instructions, you can now enjoy homemade cornbread that rises beautifully and has just the right amount of sweetness.

Whether you choose to make it in a cast iron skillet or baking dish, this recipe uses the best white and yellow cornmeal mix along with self-rising flour, buttermilk, eggs and vegetable shortening to create a truly authentic experience. The result is a fluffy, moist and slightly crumbly bread that pairs perfectly with fried chicken, collard greens or simply slathered with butter.

Don’t be afraid to experiment with variations to make it your own. Add some jalapeños or chopped onions for an extra kick of flavor or experiment with different types of cornmeal to achieve that perfect texture.

Overall, this Southern White Cornbread recipe is easy to make, delicious and versatile enough to be enjoyed as a quick snack or as part of a hearty meal. Once you try it, you’ll understand why it’s such a popular staple in Southern kitchens. So go ahead and give this recipe a try – your taste buds will thank you!

Southern White Cornbread

Southern White Cornbread Recipe

This white cornbread is baked in a hot loaf pan coated with hot oil. The result is a delicious crispy crust with a tender inside. This is terrific with berry butter.
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Prep Time 10 mins
Cook Time 50 mins
Servings 1 loaf
Calories 211.4 kcal


  • 2 tablespoons vegetable shortening
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 2 cups white cornmeal
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1 teaspoon baking soda


  • Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
  • Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
  • Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

Add Your Own Notes


Serving: 97gCalories: 211.4kcalCarbohydrates: 40.9gProtein: 4.2gFat: 3.9gSaturated Fat: 1.1gCholesterol: 2mgSodium: 244.1mgFiber: 1.9gSugar: 17.5g
Keyword < 60 Mins, Beginner Cook, Breads, Breakfast, Brunch, Easy, Healthy, Inexpensive, Low Cholesterol, Lunch, Oven, Quick Breads, Sweet
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