Cornmeal
100g
Flour
100g
Buttermilk
240g
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Inputs
Result
8×8 pan, scale = 1.0. Dry total = 200g. Northern 50/50: cornmeal = 100g, flour = 100g. Sugar = 30g. Buttermilk = 240g.
Inputs
Result
9×13 area = 117 sq in. Scale = 117/64 = 1.83. Dry total = 200 × 1.83 = 366g. Southern 80/20: cornmeal = 293g, flour = 73g. No sugar. Buttermilk = 240 × 1.83 = 439g.
Northern-style cornbread uses a 50/50 cornmeal-to-flour ratio with added sugar for sweetness. Southern-style uses 80% cornmeal and 20% flour with no sugar for a more traditional corn flavor. Both use buttermilk for tang and tenderness.
| Style | Cornmeal | Flour | Sugar |
|---|---|---|---|
| Northern | 50% | 50% | 15% |
| Southern | 80% | 20% | None |
An 8×8-inch square pan is the standard for one batch (about 200g dry ingredients). A 9×13 pan needs about 83% more batter. A 10-inch cast iron skillet has similar area to an 8×8 pan. The calculator scales automatically for any pan size.
Buttermilk adds tang that complements the corn flavor and reacts with baking soda to create lift. The acidity also tenderizes the crumb. If you do not have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk per cup.
For southern-style cornbread with a crispy crust, preheat a cast iron skillet with butter or bacon fat in a 425°F oven. Pour the batter into the sizzling pan for an immediate crisp bottom. Northern-style in a regular pan does not need preheating.
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Last Updated: Mar 19, 2026
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