If you’ve been searching for the best cornbread recipe, friend—you just found it. This isn’t one of those dry, crumbly cornbreads that needs drowning in butter just to get it down. Nope. This is the real deal: Southern cornbread with crispy golden edges, a soft and buttery inside, and baked the old-fashioned way in a hot cast-iron skillet. This is TRULY The Best Cornbread Recipe (Made in a Cast Iron Skillet!)

Cornbread is a staple in my kitchen. Growing up, it was on the table with just about every meal—chili, beans, fried chicken, greens, you name it. After a lot of trial and error (and plenty of taste-testing), this is the recipe I swear by. It’s simple, it’s foolproof, and once you make it, I know it’ll be your go-to too.

And let me tell you—this cornbread pairs perfectly with my Hamburger Soup recipe. The crispy, buttery edges dunked into that rich, hearty soup? That’s comfort food heaven right there.

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📝 Ingredients

• 2 cups self-rising cornmeal mix (this is the one I use)
• ½ teaspoon baking soda
• 1 ½ cups buttermilk (I like Bulgarian-style when I can find it)
• 1 large egg
• 1 stick (½ cup) Kerrygold butter (rich, golden, and full of flavor)

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👩‍🍳 Step-by-Step Instructions

1. Preheat your oven. Set it to 425°F and place your cast-iron skillet inside while it heats up. A hot skillet is the secret to that crispy crust.
   
2. Mix the dry ingredients. In a large bowl, stir together the cornmeal mix and baking soda.
   
3. Mix the wet ingredients. In a separate bowl, whisk together the buttermilk and egg until smooth.
   
4. Combine. Pour the wet mixture into the dry and stir until just combined. Don’t overmix. Let the batter rest while you prep the skillet.
   
5. Melt the butter. Place the stick of Kerrygold butter in your hot skillet in the oven. Watch it closely—it needs to melt, not burn.
   
6. Add butter to the batter. Remove the skillet, pour about 80% of the melted butter into the batter (leaving the rest in the skillet), and stir.
   
7. Bake. Pour the batter into the hot, buttered skillet and bake at 425°F for 20–30 minutes, until golden brown and a toothpick comes out clean.
   
8. Serve hot. Slice and serve straight from the skillet with butter, honey, or alongside your favorite Southern meal.

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🌽 Tips for The Best Cornbread Recipe (Made in a Cast Iron Skillet)

• Preheat that skillet—it’s the difference between good and unforgettable cornbread.
• Melt the butter, don’t burn it. Burnt butter will ruin the flavor.
• Rest the batter a few minutes before baking—it makes the texture even better.
• Use Bulgarian-style buttermilk if you can find it. It’s richer and tangier.