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

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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)

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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.