Classic Southern Cornbread
Golden, buttery cornbread with a crispy crust and tender crumb, perfect as a side dish.
10 mins
Prep Time
20 mins
Cook Time
8
Servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 1 large egg
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or baking pan in the oven to heat up.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix the buttermilk, melted butter, and egg until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Carefully remove the hot skillet from the oven and grease it lightly with butter or oil. Pour the batter into the skillet.
Bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool for 5 minutes before slicing and serving warm.
Chef's Tips
- Cast-Iron Skillet: Using a preheated cast-iron skillet gives the cornbread a crispy crust.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- Sweetness: Adjust sugar to taste—reduce for a more savory cornbread or increase for a sweeter version.
- Add-Ins: Stir in 1/2 cup shredded cheddar cheese, diced jalapeños, or corn kernels for extra flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
