Southern Cornbread

Why You’ll Love This Recipe

Southern cornbread is everything you want in a cornbread: rich, moist, and slightly sweet with a delightful crumb. The recipe is quick to make, and it requires just a few basic ingredients that you likely already have in your pantry. The golden, crispy edges and tender interior create the perfect contrast in every bite. Plus, it’s incredibly versatile—great for breakfast, as a side dish, or even as a snack. You can even dress it up with add-ins like jalapeños or cheese if you’re feeling adventurous.

Ingredients

• 1 cup cornmeal (preferably stone-ground)

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk (or substitute with regular milk)

• 2 large eggs

• 1/4 cup unsalted butter, melted (plus extra for greasing)

• 1 tbsp vegetable oil (optional, for extra moisture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F (220°C). Grease a 9-inch cast-iron skillet or an 8×8-inch baking dish with butter, or use a non-stick spray to coat the pan.

2. Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir until well mixed.

3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil (if using).

4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.

5. Bake the cornbread: Pour the batter into the prepared skillet or baking dish. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool and serve: Allow the cornbread to cool for a few minutes before slicing and serving. For extra indulgence, serve with butter or honey.

Servings and Timing

• Servings: 6-8

• Prep time: 10 minutes

• Cook time: 20-25 minutes

• Total time: 30-35 minutes

Variations

• Cheesy Cornbread: Add 1/2 cup of shredded cheddar cheese or pepper jack to the batter for a cheesy twist.

• Jalapeño Cornbread: Stir in chopped jalapeños for a spicy kick. You can also add a bit of cheese for a savory, spicy combo.

• Honey Cornbread: Drizzle honey over the top of the cornbread before baking, or mix it into the batter for a sweet, fragrant flavor.

• Cornbread Muffins: Instead of baking in a skillet or dish, divide the batter into a muffin tin for individual servings. Bake for 15-20 minutes.

Storage/Reheating

• Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days.

• Reheating: Reheat cornbread by warming it in the oven at 350°F (175°C) for 5-10 minutes, or microwave it for 20-30 seconds.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk instead of buttermilk, but buttermilk gives the cornbread a tangy flavor and makes it more moist. If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Why is my cornbread dry?

If your cornbread turns out dry, it could be due to overbaking or using too much flour. Make sure to measure your ingredients accurately and check the cornbread a few minutes before the recommended cook time to ensure it’s not overbaked.

Can I make cornbread without sugar?

Yes, you can omit the sugar for a more savory version of cornbread. Some people prefer to add a pinch of salt to balance the flavor in place of the sugar.

Can I use a different type of flour?

You can substitute the all-purpose flour with a gluten-free flour blend if you need a gluten-free version of cornbread. Make sure the flour blend is a 1-to-1 substitute.

Can I make this cornbread ahead of time?

Yes! Cornbread is best served fresh, but you can make it ahead of time and store it in an airtight container. It will still taste delicious after reheating.

Can I freeze cornbread?

Yes, you can freeze cornbread. Wrap individual slices or the entire loaf tightly in plastic wrap and store in a freezer bag. To reheat, thaw at room temperature or warm in the oven.

How do I make the cornbread crispy on the outside?

Using a cast-iron skillet and preheating it in the oven will help create a crispy, golden crust on the cornbread. You can also add a little extra butter or oil to the skillet before pouring in the batter for an even crispier edge.

Can I add corn kernels to the cornbread?

Yes, you can add 1/2 to 1 cup of drained canned corn or frozen corn kernels to the batter for added texture and sweetness.

Can I use a different pan instead of a cast-iron skillet?

Yes, you can use any baking dish or even a muffin tin, but a cast-iron skillet helps create a crispier crust and even cooking.

Can I make cornbread muffins instead of a loaf?

Yes, you can divide the batter into a muffin tin for individual servings. Bake at the same temperature for about 15-20 minutes, or until a toothpick comes out clean.

Conclusion

Southern cornbread is a classic comfort food that’s both simple and satisfying. Whether you’re serving it alongside a stew, BBQ, or enjoying it with a bit of butter and honey, this cornbread recipe will bring warmth and flavor to any meal. With its rich texture, slightly sweet flavor, and golden crispy edges, it’s no wonder cornbread is a Southern staple. Give it a try and savor the deliciousness of homemade Southern cornbread at its finest.

Southern Cornbread

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Southern cornbread is a beloved staple in Southern cuisine, known for its rich, golden texture and slightly sweet flavor. This simple yet delicious recipe creates a perfectly moist and crumbly cornbread that’s crispy on the edges and soft in the center. Whether served alongside a hearty bowl of chili, as a side with fried chicken, or enjoyed on its own with a dollop of butter, Southern cornbread is a comforting and versatile dish that never goes out of style.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: undefined
• Category: Side Dish
• Method: undefined
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

1 cup cornmeal (preferably stone-ground)

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk (or substitute with regular milk)

2 large eggs

1/4 cup unsalted butter, melted (plus extra for greasing)

1 tbsp vegetable oil (optional, for extra moisture)

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Instructions

1. Preheat the oven to 425°F (220°C). Grease a 9-inch cast-iron skillet or an 8×8-inch baking dish with butter, or use a non-stick spray to coat the pan.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir until well mixed.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil (if using).
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.
5. Pour the batter into the prepared skillet or baking dish. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cornbread to cool for a few minutes before slicing and serving. For extra indulgence, serve with butter or honey.

Notes

• If you prefer a more savory cornbread, you can omit the sugar and add a pinch of salt or some extra herbs.
• For a crispy crust, use a cast-iron skillet and preheat it in the oven before adding the batter.
• Feel free to experiment by adding extras like jalapeños, cheese, or corn kernels for added texture and flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 6g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg