Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Classic Southern Cornbread (Golden, Buttery & Easy to Make)

Sarah Smith
Nov 2, 2025
2 min read

Updated: Dec 25, 2025

corn bread with a dab of butter in a cast-iron skillet sitting on a table

There’s nothing more comforting than a slice of warm, homemade cornbread straight from the oven. With its crispy golden edges, buttery crumb, and subtle sweetness, this Southern-style recipe is perfect served alongside white chicken chili, cheesy ham and potato soup, or a hearty homestyle pot roast. Simple, satisfying, and baked to perfection every time, it’s the kind of timeless recipe that feels just like grandma used to make. Whether you enjoy your cornbread slightly sweet or completely savory, this dependable recipe gives you the perfect base to make it your own.

Recipe Card

Servings: 8 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar (optional — for sweeter cornbread)
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
½ cup unsalted butter, melted (plus extra for greasing the pan)

Instructions

Preheat the Oven: Preheat the oven to 400°F. Place a 9-inch cast-iron skillet or baking dish in the oven while it heats.
Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Add Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix.
Bake: Carefully remove the hot skillet from the oven and lightly grease it with butter. Pour in the batter and spread evenly. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serve: Cool slightly, then slice and serve warm with butter, honey, or a drizzle of maple syrup.

Tips for the Best Cornbread

Use a cast-iron skillet for crisp edges and even baking.
Substitute whole milk for buttermilk if needed — just add 1 tablespoon vinegar or lemon juice per cup.
For a savory twist, add chopped jalapeños or shredded cheddar.
Want extra moisture? Stir in ¼ cup of creamed corn.
Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5.

Final Thoughts

This Classic Southern Cornbread is everything homemade bread should be — warm, golden, and full of buttery comfort. It’s the perfect partner for chili, barbecue, or just a pat of melting butter.

Simple ingredients, one bowl, and 30 minutes — that’s all it takes to make this timeless favorite right in your kitchen.

FAQ

Q: Should I use a cast-iron skillet for cornbread?

Yes — a hot cast-iron skillet gives the classic crispy edges and golden crust Southern cornbread is known for.

Q: Can I make cornbread without sugar?

Absolutely. Traditional Southern cornbread is not sweet, so sugar is completely optional.

Q: Why is my cornbread crumbly?

It may need a bit more fat (butter or oil) or a touch more flour. Let it rest before slicing to set.

Q: Can I use buttermilk?

Yes — buttermilk adds amazing flavor and helps the cornbread rise beautifully.

Q: Can I freeze cornbread?

Yes — wrap tightly and freeze for up to 3 months. Reheat in the oven to restore texture.