Description
Classic Southern Cornbread is golden, moist, and made with simple pantry staples. It delivers that nostalgic, slightly crumbly texture and rich corn flavor—perfect for pairing with chili, greens, or BBQ. Made in a hot skillet for a crisp crust and baked to golden perfection, it’s a comforting Southern side everyone will love.
Ingredients
1 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 to 2 tablespoons sugar (optional)
1 cup buttermilk
2 large eggs
1/4 cup melted unsalted butter
1 tablespoon butter or oil (for greasing skillet)
Instructions
1. Preheat oven to 425°F (220°C) and place a 9-inch cast-iron skillet inside to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and optional sugar.
3. In a separate bowl, whisk buttermilk, eggs, and melted butter (make sure butter is cooled).
4. Combine wet and dry ingredients. Stir until just combined; do not overmix.
5. Carefully remove skillet from oven and swirl in butter or oil to coat bottom and sides.
6. Pour batter into hot skillet (you should hear a sizzle) and spread evenly.
7. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
8. Cool for at least 10 minutes before slicing. Serve warm with butter or honey.
Notes
For extra crispiness, let the batter sit for 5 minutes before pouring into the hot skillet.
If using a baking dish instead of cast iron, preheat it as you would the skillet for best results.
Use full-fat buttermilk for the richest flavor and moist texture.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 200
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: cornbread, southern cornbread, skillet cornbread