Rich, golden, and just tender is this Classic Buttery Southern Cornbread Recipe! Perfect side for chili, barbecue, or a laid-back Southern dinner, made with buttermilk for a moist texture and baked in a hot cast-iron skillet for a crisp, golden exterior.
Table of Contents
Why You’ll Love This Dish
- Crispy and buttery crusts come from baking in a hot cast-iron skillet, which produces an ideal crunch.
- Inside, buttermilk and melted butter keep it rich and velvety.
- Simple pantry basics will ready you in only thirty minutes quickly and easily.
- Flexible : Enjoy it sweet or savory, depending on the customizing components.
Ingredients
Dry Ingredients
- The basis for the traditional cornbread texture is yellow cornmeal.
- All purpose flour gives a little softness.
- Baking Powder & Baking Soda: Helps the cornbread rise wonderfully.
- Salt : Enhances the flavor.
- Granulated Sugar (Optional) : For a small touch of sweetness.
Wet Components
- Buttermilk produces a somewhat tangy, moist, soft crumb.
- Large eggs give the batter structure and help bind it.
- Melted unsalted butter offers a creamy, buttery delicacy.
For the Skillet
- Heated in a skillet, beef grease or vegetable oil produces a crispy crust.
👉 The complete ingredient list with measurements is in the recipe card below!
Making Southern Cornbread: Techniques
Preheat the skillet and oven in the first step
- Set your oven to 425°F (220°C). Put an oven cast-iron skillet in a hot state.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, Flour, baking powder, baking soda, salt, and sugar (if using).
Third: Combine the wet components
- Combine buttermilk, eggs, and melted butter well in another basin.
Step 4: Make the Batter
- Gradually mix the wet components into the dry ingredients, stirring until just incorporated. Try not to overmix!
Fifth step: warm the skillet
- Add vegetable oil or bacon grease after carefully pulling the heated skillet from the oven. To uniformly coat the bottom, swirl.
Step Six: Bake
- Spoon batter onto a hot skillet; bake for 20 to 25 minutes, until a toothpick in the middle comes out clean and the top is golden brown.
Third step: cool and serve
- Give the cornbread five minutes to cool before cutting. Present heated alongside a bowl of chili, butter, or honey.
For those who love a twist, you can try adding mashed sweet potatoes to create a Sweet Potato Cornbread variation.
Advice on Making the Recipe
- Use a Hot Skillet : Preheating the skillet creates a crispy crust.
- For the nicest texture, stir just until mixed; do not overmix.
- For extra moisture, toss one extra egg or a tablespoon of honey.
- Make Extra Savory : Stir in shredded cheese, jalapeños, or crumbled Beef
How Should One Present
- Enjoy cornbread in the traditional, soothing manner of Butter & Honey.
- It is perfect for soaking up rich, smokey aromas alongside chili or BBQ.
- Drizzling maple syrup gives a sweet variation on a Southern favorite.
- As Cornbread Dressing, create a great stuffing from leftovers.
Make Ahead and Storage
Maintaining Leftovers
Store for up to three days at room temperature in an airtight container; refrigerate for up to five days.
Freezing
Stow individual slices in a zip-top bag for up to three months. Thaw at room temperature; then reheat.
Redoing
Reheat in a microwave for five to seven minutes in the oven at 350°F or thirty seconds.
Common Questions
Can I use white cornmeal instead of yellow?
Indeed! White cornmeal works just as well but has a milder flavor.
Suppose I run out of buttermilk?
Make a replacement by combining 1 cup of milk with one tablespoon of lemon juice or vinegar.
Can I sweetize this cornbread?
Yes! For a sweeter rendition, raise the sugar to ½ cup.
What can I use if I don’t have a cast-iron skillet?
You may bake it in a 9-inch baking dish or muffin tray, but the crust won’t be as crispy.
Conclusion
This Southern Cornbread is buttery, golden, and delicious! Whether served with chili or BBQ or enjoyed on its own, this classic recipe will surely become a favorite in your home. Enjoy 🍞✨
Southern Cornbread
Equipment
- Mixing Bowls
- Cast-Iron Skillet
- Whisk
- Oven Mitts
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar optional, for slight sweetness
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter melted
For the Skillet
- 1 tbsp bacon grease or vegetable oil for greasing the skillet
Instructions
- Preheat the Oven: Set oven to 425°F (220°C). Place a cast-iron skillet in the oven while it heats.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients: In another bowl, mix buttermilk, eggs, and melted butter.
- Make the Batter: Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
- Heat the Skillet: Carefully remove the hot skillet from the oven and add bacon grease or vegetable oil. Swirl to coat.
- Bake: Pour the batter into the skillet and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool for 5 minutes before slicing. Serve warm with butter, honey, or alongside a bowl of chili!