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A golden cornbread baked in a cast-iron skillet with a pat of butter melting on top, resting on a rustic wooden table with a linen towel.

Cornbread from Scratch — Simple, Southern, and Just Like Granny Made

A golden, classic cornbread made from scratch — simple ingredients, rich flavor, and a cozy Southern texture that’s perfect on its own or as the base for Thanksgiving stuffing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Pioneer Yellow Corn Meal
  • ⅓ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp coarse salt sea or kosher salt
  • ⅔ cup milk
  • 1 egg, beaten
  • 3 tbsp vegetable oil or shortening I used vegetable oil
  • 1 tsp sugar optional

Equipment

  • 1 Cast Iron Skillet

Method
 

  1. Preheat the oven to 450°F (230°C) while you prepare the batter.
  2. In a large mixing bowl, combine the corn meal, flour, baking powder, and salt.
  3. Add the beaten egg and milk, stirring until just blended.
  4. Mix in the vegetable oil (or melted shortening) until smooth and evenly combined.
  5. Pour the batter into a greased cast-iron skillet or cake pan.
  6. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Cool slightly before serving — or let it rest and use it as the base for your cornbread stuffing.
  8. 💡 Tip: If using a large skillet (around 12 inches), double the recipe so it fills the pan evenly.

Notes

  • You can make this cornbread ahead of time for stuffing — just crumble it and let it dry overnight.
  • Add 1–2 teaspoons of honey for a touch of sweetness.
  • Leftovers are perfect warmed with butter and a drizzle of honey or hot sauce.