Classic Southern Cornbread
This Classic Southern Cornbread is a staple in Southern cuisine, featuring a crispy golden crust and a tender, moist interior. Baked in a preheated cast-iron skillet, this recipe delivers authentic flavor and texture. Whether served with chili, barbecue, or collard greens, this cornbread is the perfect addition to any meal. With variations for sweet or savory preferences, it’s a timeless comfort food that everyone will love!
Equipment
- Cast-Iron Skillet – Essential for achieving a crispy crust and even heat distribution.
- Mixing Bowls – One for dry ingredients and one for wet ingredients.
- Whisk or Wooden Spoon – For mixing the batter without overworking it.
- Measuring Cups and Spoons – To ensure accurate ingredient proportions.
- Oven – Preheated to 375°F (190°C) for baking.
- Spatula or Butter Knife – To loosen the edges after baking if necessary
Ingredients
- 1 cup stone-ground cornmeal white or yellow
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons sugar optional
- ¼ cup vegetable oil or melted butter
- 2 tablespoons butter for the skillet
Instructions
- Preheat the Skillet: Place a cast-iron skillet in the oven and preheat to 375°F (190°C). The skillet must be hot before adding the batter.
- Mix the Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
- Prepare the Wet Ingredients: In a separate bowl, mix buttermilk and egg until combined. If using, add sugar at this stage. Stir in oil or melted butter.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Prepare the Skillet: Once preheated, carefully remove the skillet from the oven. Add 2 tablespoons butter, letting it melt completely and coat the bottom and sides.
- Bake the Cornbread: Pour the batter into the hot skillet (it should sizzle on contact). Smooth the top and bake for 25 minutes, or until golden brown and edges pull away from the skillet.
- Cool and Serve: Let cool for a few minutes before slicing. Serve warm with butter or honey.
Notes
For a savory twist: Omit the sugar and add shredded cheddar cheese, rosemary, or jalapeños.
For a smoky flavor: Use bacon drippings instead of butter in the skillet.
To add texture: Fold in ½ cup corn kernels for extra sweetness and moisture.
Storage Tip: Keep cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Freeze for longer storage.
For a smoky flavor: Use bacon drippings instead of butter in the skillet.
To add texture: Fold in ½ cup corn kernels for extra sweetness and moisture.
Storage Tip: Keep cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Freeze for longer storage.