If you’re craving a warm, comforting bread that brings a taste of the South straight to your kitchen, this Classic Southern Cornbread Recipe is an absolute must-try. With its golden crust, tender crumb, and just the right hint of sweetness, this recipe captures the heart and soul of Southern cooking. It’s an easy, satisfying dish that pairs beautifully with everything from hearty stews to fresh garden salads, and once you make it, it will quickly become a family favorite you’ll bake again and again.
Ingredients You’ll Need
The beauty of this Classic Southern Cornbread Recipe lies in its simplicity. Each ingredient plays a crucial role: the stone-ground cornmeal gives it that signature texture and rustic flavor, the baking powder ensures a fluffy rise, and the buttermilk adds a delightful tang that balances the sweetness. Let’s take a look at what you’ll need to bring this traditional recipe to life.
- 1 cup stone-ground yellow cornmeal: Provides authentic texture and that classic cornbread flavor you love.
- 1/2 cup all-purpose flour: Adds structure to keep the bread tender but sturdy.
- 1 tablespoon baking powder: The leavening agent that gives your cornbread a light, airy rise.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 to 2 tablespoons sugar (optional): Adds a subtle sweetness—perfect if you like your cornbread a little sweeter.
- 1 cup buttermilk: Brings moisture and a gentle tang that deepens the flavor.
- 2 large eggs: Help bind everything together and add richness.
- 1/4 cup melted unsalted butter: Adds tenderness and a buttery depth throughout the bread.
- 1 tablespoon butter or oil (for greasing skillet): Ensures a crispy golden crust and easy release.
How to Make Classic Southern Cornbread Recipe
Step 1: Preheat the Skillet and Oven
Start by heating your oven to 425 degrees Fahrenheit and placing a 9-inch cast-iron skillet inside to get nice and hot. This step is key for creating that perfectly crispy cornbread crust that everyone raves about. Nothing beats the sizzle you get when hot batter hits the skillet!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your cornmeal, flour, baking powder, salt, and sugar if you’re using it. Combining these dry ingredients thoroughly helps ensure your cornbread bakes evenly with a consistent crumb.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter once cooled. The buttermilk lends moisture and tang, while eggs provide structure, and butter infuses richness—a perfect team for classic Southern cornbread magic.
Step 4: Mix Wet and Dry Together
Pour the wet ingredients into the dry and stir until just combined. Be careful not to overmix here—overworking the batter can make for a tough cornbread rather than that tender, soft crumb you want.
Step 5: Prepare the Skillet
Carefully remove the hot skillet from the oven (use oven mitts!). Swirl in butter or oil so the entire bottom and sides are coated. This not only helps prevent sticking but also ensures that irresistible golden crust.
Step 6: Pour Batter and Bake
Pour your batter into the preheated skillet—you should hear a satisfying sizzle right away. Spread it evenly and pop it in the oven for 20 to 25 minutes until the top is a gorgeous golden brown and a toothpick inserted comes out clean.
Step 7: Cool and Serve
Let the cornbread cool in the skillet at least 10 minutes before slicing—this short rest helps it finish setting up but still keeps it warm and ready for butter or honey. Serve it straight from the skillet for maximum charm!
How to Serve Classic Southern Cornbread Recipe
Garnishes
While traditional cornbread is delicious on its own, adding a pat of melting butter or a drizzle of honey enhances its rich, comforting flavor. You can also sprinkle a little flaky sea salt for an exciting flavor contrast that keeps you coming back for more.
Side Dishes
This Classic Southern Cornbread Recipe shines alongside Southern staples like collard greens, slow-cooked beans, fried chicken, or a hearty bowl of chili. It’s also wonderful with barbecued meats or even a fresh, crisp salad to balance its comforting nature.
Creative Ways to Present
For a fun twist, crumble warm cornbread over a bowl of chili or soup to soak up every delicious bite. You can also turn it into cornbread stuffing for holiday meals or layer slices with honey butter and warm fruit compotes for a sweet brunch treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or foil at room temperature for up to two days. If your kitchen is warm, storing it in an airtight container in the fridge will keep it fresh a bit longer.
Freezing
To freeze, wrap the cornbread completely in plastic wrap and then in aluminum foil or place it in a freezer bag. It will keep well for up to three months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat slices in a toaster oven or regular oven at 350 degrees Fahrenheit for about 10 minutes until warm and crisp on the outside. You can also microwave small portions briefly but watch closely to prevent drying out.
FAQs
Can I use regular cornmeal instead of stone-ground for this recipe?
You can substitute regular cornmeal, but stone-ground offers more texture and a nuttier, more authentic flavor that elevates the Classic Southern Cornbread Recipe tremendously.
Is it necessary to use buttermilk? What are the alternatives?
Buttermilk is ideal for adding tang and tenderness, but if you don’t have it on hand, you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a similar effect.
How do I make the cornbread less sweet?
Simply reduce or omit the sugar in the recipe. Many traditional Southern cornbreads are just lightly sweetened or not at all, allowing the corn’s natural flavor to shine.
Can I bake this cornbread in a pan other than cast iron?
Yes, you can use an oven-safe baking dish, but you might miss out on that signature crispy crust that cast iron skillets are known for. Just be sure to grease it well.
What’s the best way to get a crispy crust on my cornbread?
Preheating the cast-iron skillet in the oven before adding the batter and generously coating it with butter or oil ensures a beautifully crispy, golden crust every time!
Final Thoughts
I hope you feel inspired to give this Classic Southern Cornbread Recipe a try. It’s more than just a side dish; it’s a piece of Southern hospitality and tradition baked right into each golden slice. Whether you’re serving it to family or friends, this cornbread promises comfort, flavor, and those nostalgic warm feelings we all crave. Happy baking!
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Classic Southern Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Description
This Classic Southern Cornbread recipe yields a moist, golden cornbread with a tender crumb and slightly crispy edges. Made with stone-ground yellow cornmeal and baked in a hot cast-iron skillet, it’s a perfect side for hearty Southern meals or a delicious snack on its own. The optional sugar adds a mild sweetness, but the buttermilk and butter ensure rich flavor either way.
Ingredients
Dry 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)
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter (cooled)
For Cooking
- 1 tablespoon butter or oil (for greasing skillet)
Instructions
- Preheat Skillet: Preheat your oven to 425°F (220°C) and place a 9-inch cast-iron skillet inside to heat up thoroughly. This ensures the cornbread will have a crispy crust.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and optional sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and cooled melted butter until the mixture is smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Prepare the Hot Skillet: Carefully remove the hot cast-iron skillet from the oven. Swirl in the butter or oil to coat the bottom and sides, ensuring the batter won’t stick and will achieve a nice crust.
- Add Batter: Pour the batter into the skillet. The skillet should be very hot so you’ll hear a satisfying sizzle. Spread the batter evenly across the skillet.
- Bake: Place the skillet back in the oven and bake for 20 to 25 minutes. The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool for at least 10 minutes before slicing. Serve warm with butter or honey for an authentic Southern touch.
Notes
- Using a preheated cast-iron skillet is key to getting that classic crispy crust.
- If you prefer a sweeter cornbread, add 2 tablespoons of sugar; for savory, omit the sugar entirely.
- Be careful not to overmix the batter to keep the bread tender and light.
- Allow the cornbread to cool slightly before slicing to help it set properly.
- Leftovers can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices in a toaster oven or skillet for best texture retention.
