Classic Southern Cornbread Recipe

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Golden, tender, and slightly crumbly with the perfect balance of sweetness and rich corn flavor—this Classic Southern Cornbread Recipe is a comforting staple that belongs on every table. Whether served alongside a bowl of chili, a holiday spread, or enjoyed fresh from the oven with a pat of butter and drizzle of honey, it’s one of those simple pleasures that never disappoints. The crisp, golden edges and moist center create a contrast in textures that’s incredibly satisfying with every bite.

Rooted in Southern tradition, this cornbread recipe keeps things delightfully rustic, using everyday pantry ingredients to deliver authentic taste. It’s versatile enough for both everyday meals and special gatherings, and once you try it, it’s bound to become a go-to favorite. If you’re craving a quick side that feels homemade and hearty, this cornbread is your answer.

Why You’ll Love This Classic Southern Cornbread Recipe

• Perfectly moist with a tender crumb and crispy edges
• Simple, pantry-friendly ingredients
• Ready in under 30 minutes
• Great for pairing with soups, stews, or on its own
• Customizable with cheese, jalapeños, or herbs

Preparation Phase & Tools to Use

To make the perfect Southern cornbread, you’ll need the following tools:

• Cast iron skillet or baking dish: A cast iron skillet is key for achieving those deliciously crispy edges, thanks to its ability to retain heat.
• Mixing bowls: You’ll need one for the dry ingredients and one for the wet to prevent overmixing.
• Whisk or fork: Ideal for combining the wet and dry ingredients evenly.
• Rubber spatula or wooden spoon: Helps fold ingredients without overworking the batter.
• Oven mitts: Always necessary when working with hot cast iron from the oven.

Each tool plays a specific role in the process—from even mixing to crisp baking—ensuring the final result is everything a classic cornbread should be.

Preparation Tips

Make sure your oven is fully preheated before baking—the cast iron skillet should be hot when you pour in the batter to get those coveted crispy edges. Don’t overmix the batter; stir until just combined to keep the crumb tender. If you’re using buttermilk, let it sit at room temperature to prevent it from cooling the melted butter too quickly. And always let the cornbread rest for at least 10 minutes before slicing to lock in moisture and make serving easier.

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Ingredients for this Classic Southern Cornbread Recipe

• 1 cup yellow cornmeal (preferably stone-ground for best texture)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (optional for a sweeter cornbread)
• 2 large eggs
• 1 cup buttermilk (or whole milk with 1 tbsp vinegar or lemon juice)
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 tablespoons vegetable oil (plus extra for greasing the skillet)

Optional add-ins:

• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped jalapeños or green chiles
• 2 tablespoons chopped fresh herbs (like chives or thyme)

Step 1: Preheat and Prepare the Skillet

Place your cast iron skillet in the oven and preheat to 425°F (218°C). Heating the skillet beforehand helps create that crispy, golden crust on the cornbread.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). This ensures even distribution of the leavening agents for a well-risen bake.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs lightly. Add the buttermilk and melted butter, whisking until fully combined. If the butter starts to solidify, let the mixture sit for a minute at room temperature to stabilize.

Step 4: Mix the Batter

Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir until just combined. Avoid overmixing, which can lead to a dense or rubbery texture. Fold in any optional ingredients like cheese or herbs at this stage.

Step 5: Pour into Hot Skillet

Remove the hot skillet from the oven carefully using mitts, and swirl a bit of oil in the pan to coat the bottom and sides. Immediately pour the batter into the hot skillet, spreading it evenly.

Step 6: Bake

Place the skillet back in the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be crisp and pull slightly away from the pan.

Step 7: Cool and Serve

Let the cornbread rest for at least 10 minutes before slicing. Serve warm with butter, honey, or your favorite chili or stew. Enjoy!

Notes

This Classic Southern Cornbread is incredibly adaptable. For a truly authentic Southern taste, avoid adding too much sugar—some traditionalists skip it entirely. If you prefer a richer flavor, substitute bacon drippings for the vegetable oil. Make it your own by adding sweet corn kernels, herbs, or your favorite cheese for extra flair. Whether served alongside dinner or enjoyed solo with a drizzle of honey, it’s sure to satisfy.

Watch Out for These Mistakes While Cooking

• Skipping the hot skillet step: This is essential for getting that beautiful crust. Always preheat the skillet before pouring in the batter.
• Overmixing the batter: Doing so can develop too much gluten, leading to a tough or dense texture.
• Using cold ingredients: Cold eggs or milk can cause the butter to solidify, which disrupts the batter consistency.
• Not greasing the skillet properly: Failing to oil the pan adequately can lead to sticking and a hard-to-remove bottom.
• Baking too long: Keep an eye toward the end of baking. Overbaking dries out the crumb and ruins the texture.

Storage Instructions

Cornbread is best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. To reheat, warm in a 300°F oven until heated through, or microwave individual slices for 15–20 seconds. Avoid refrigerating—it tends to dry out quickly in the fridge.

Estimated Nutrition

• Serving size: 1 slice (based on 9 servings)
• Calories: ~210 kcal
• Total fat: 10g
• Saturated fat: 4g
• Cholesterol: 45mg
• Sodium: 300mg
• Carbohydrates: 26g
• Fiber: 2g
• Sugars: 4g
• Protein: 4g

Frequently Asked Questions

How do I make cornbread without buttermilk?

You can use regular milk with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

Can I make this recipe in a baking dish instead of a cast iron skillet?

Yes! A well-greased 8×8-inch baking dish works fine. However, you may not get the same crispy edges.

What type of cornmeal should I use?

Stone-ground yellow cornmeal is ideal for flavor and texture, but any medium or fine grind will work.

Can I make this gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free 1:1 baking flour.

How do I keep cornbread from being too crumbly?

Use the right ratio of liquid to dry ingredients, avoid overbaking, and let it rest before slicing.

Why is my cornbread dense?

Overmixing or using too little leavening can cause dense texture. Be sure your baking powder is fresh!

Can I add mix-ins like cheese or corn?

Absolutely! Stir in shredded cheese, fresh or canned corn, jalapeños, or herbs just before baking.

What’s the best way to reheat cornbread?

Wrap in foil and reheat in a 300°F oven for 10–15 minutes, or microwave a slice with a damp paper towel.

Conclusion

Classic Southern Cornbread is the kind of recipe that feels like home. With its golden crust, tender middle, and timeless flavor, it delivers comfort with every bite. Whether you’re new to baking or a seasoned cook, this cornbread offers a rewarding result that’s simple to prepare and endlessly satisfying. Keep it traditional or make it your own—either way, it’s a recipe you’ll turn to again and again.

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