Here’s a classic Southern Cornbread recipe 🌽🍞
Golden on the outside, tender on the inside, and perfect with soups, beans, or barbecue.
Ingredients (8-inch skillet or pan)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional – omit for traditional savory cornbread)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk)
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- Optional: ½ cup corn kernels or shredded cheese
Instructions
- Preheat oven
- 400°F (205°C).
- Grease an 8-inch cast-iron skillet or baking dish.
- Mix dry ingredients
- In a large bowl, whisk cornmeal, flour, sugar (if using), baking powder, and salt.
- Mix wet ingredients
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine
- Stir wet ingredients into dry ingredients just until combined (don’t overmix).
- Bake
- Pour batter into prepared skillet.
- Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Serve
- Let cool slightly. Slice and serve warm with butter or honey.
Tips
- For crispy edges, preheat the skillet with a little oil before adding batter.
- Substitute sour cream or yogurt for extra moisture.
- Add jalapeños for a spicy version.
- Leftover cornbread is great for cornbread stuffing.
If you want, I can also give you a no-flour Southern cornbread, sweet cornbread, or cornbread muffins version.
