There are few side dishes as comforting and iconic as cornbread. With its golden crust, moist crumb, and subtle sweetness, the Classic Southern Cornbread Recipe is a staple of soul food, Southern barbecues, and family dinners. This humble dish brings together simplicity and rich tradition in every bite. In this post, we’re diving deep into everything you need to know about making the perfect cornbread, whether you’re a seasoned cook or a first-timer.
Why Cornbread Is a Must-Have on the Table
Cornbread has been a beloved part of American cuisine for centuries. Originating from Native American cornmeal-based bread, the modern version has evolved through generations across the Southern states. What makes cornbread so special is its versatility: serve it with chili, pair it with fried chicken, or enjoy it on its own with a pat of butter or drizzle of honey.
Beyond its nostalgic appeal, cornbread is budget-friendly, quick to make, and crowd-pleasing. It requires minimal ingredients and prep time, making it ideal for weeknight meals and large gatherings alike.
Key Ingredients for the Classic Southern Cornbread Recipe
Let’s break down what you need to make the best cornbread:
Cornmeal
The heart of cornbread is, unsurprisingly, cornmeal. You can choose fine, medium, or coarse-ground yellow cornmeal. For Southern cornbread, medium-grind yellow cornmeal offers a good balance of texture and flavor.
Flour
A touch of all-purpose flour helps give the cornbread structure and keeps it from becoming too crumbly. It’s a small addition that makes a big difference.
Buttermilk
Tangy and rich, buttermilk adds depth to the flavor and helps tenderize the crumb. If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 10 minutes.
Eggs
Eggs bind the ingredients together and provide a bit of lift and structure.
Baking Powder and Baking Soda
These leavening agents help the cornbread rise, ensuring a fluffy and airy texture.
Butter and Oil
Melted butter adds richness and a delicious buttery flavor. A bit of oil, used in greasing the skillet, helps form that signature crispy crust.
Optional Sweetener
Traditional Southern cornbread is not sweet. However, adding a tablespoon of sugar can provide a gentle contrast to savory dishes.
Equipment You’ll Need
While this recipe doesn’t require fancy tools, a few key pieces of equipment will make all the difference:
- 10-inch cast-iron skillet: Crucial for that crispy crust.
- Mixing bowls: One for dry, one for wet ingredients.
- Whisk and spatula: For easy mixing.
- Measuring cups and spoons
- Oven mitts: Cast iron gets very hot!
Step-by-Step Instructions for the Perfect Cornbread
Step 1: Preheat the Oven and Skillet
Preheat your oven to 205°C (400°F). Place your cast-iron skillet in the oven while it heats. This step ensures the skillet is hot enough to start cooking the bottom crust the moment you pour in the batter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 1 cup (120g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
Mix thoroughly to distribute all ingredients evenly.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together:
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1/4 cup (60ml) melted butter
Make sure the eggs are at room temperature so they mix smoothly.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix—a few lumps are okay. Overmixing can make the cornbread tough.
Step 5: Grease the Hot Skillet
Carefully remove the hot skillet from the oven using mitts. Add 1 tablespoon of vegetable oil and swirl it around the skillet until the surface is coated. The oil should sizzle immediately.
Step 6: Pour in the Batter
Pour the batter into the skillet and spread it evenly. It will begin to sizzle and bubble at the edges—a good sign that your crust is forming.
Step 7: Bake
Return the skillet to the oven and bake for 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 8: Cool and Slice
Let the cornbread rest for at least 5 minutes before slicing. This helps the crumb set and makes for cleaner slices.
Expert Tips for Success
- Don’t skip the preheated skillet: It’s essential for achieving that classic crust.
- Use fresh baking powder and soda: Old leavening agents can result in flat or dense cornbread.
- Room temperature ingredients: Helps the batter mix more evenly and bake consistently.
- Don’t overbake: Keep an eye on the top. When it’s golden and the toothpick test is clean, it’s done.
Variations to Try
- Cheddar & Jalapeño Cornbread: Add 1 cup shredded cheddar and 1/4 cup chopped jalapeños.
- Honey Butter Cornbread: Mix 2 tbsp honey into the batter and brush the top with melted butter post-bake.
- Bacon & Scallion Cornbread: Fold in crispy bacon bits and sliced scallions for a savory twist.
- Gluten-Free Cornbread: Use a 1:1 gluten-free flour blend in place of regular flour.
Serving Suggestions
Cornbread is best enjoyed warm. Serve it with:
- Chili or beef stew
- Fried chicken and collard greens
- Pulled pork or BBQ ribs
- Butter and honey for a quick snack
- A bowl of soup for a hearty lunch
How to Store and Reheat
- Storage: Wrap leftovers in foil or an airtight container. Keep at room temperature for up to 2 days or in the fridge for 4 days.
- Freezing: Slice and freeze individually. Reheat in a 180°C oven wrapped in foil.
- Reheating: Microwave for 15-20 seconds or toast in a skillet for crisp edges.
Final Thoughts
There’s a reason the Classic Southern Cornbread Recipe has stood the test of time. It’s simple, versatile, and incredibly satisfying. Whether you’re new to baking or just looking for a reliable recipe, this version guarantees a delicious result every time.
From weeknight dinners to holiday feasts, cornbread belongs on your table. With the right ingredients, technique, and a preheated skillet, you can master this beloved classic in under 30 minutes.
Cornbread Recipe
Description
This classic Southern Cornbread recipe delivers a perfectly golden, moist, and crumbly texture with a subtle sweetness. Made in a hot cast-iron skillet for a crispy edge, it's an easy, timeless side dish ideal for chili, BBQ, or hearty stews.
Ingredients
For the Cornbread Base
Instructions
Preheat the Oven and Skillet
- Place your cast-iron skillet (10-inch) in the oven and preheat to 205°C (400°F). Heating the skillet ensures a golden, crispy crust.
Mix Dry Ingredients
- In a large mixing bowl, whisk together cornmeal, flour, sugar (if using), salt, baking powder, and baking soda until evenly combined.
Combine Wet Ingredients
- In a separate bowl, whisk together the buttermilk and eggs. Slowly whisk in the melted butter until fully incorporated.
Combine Wet and Dry Mixtures
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until combined—do not overmix.
Grease and Heat the Skillet
- Carefully remove the hot skillet from the oven. Add 1 tbsp of oil and swirl to coat the bottom and sides. The oil should sizzle when it hits the pan.
Bake the Cornbread
- Immediately pour the batter into the hot skillet and smooth the top. Return it to the oven and bake for 20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the cornbread rest in the skillet for 5 minutes before slicing. Serve warm with butter or honey.
Note
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
Freezing: Wrap slices in foil and freeze for up to 2 months. Reheat in the oven for best texture.
Variations: Add 1 cup of shredded cheddar cheese or chopped jalapeños for extra flavor.
Buttermilk Substitute: Use 1 cup of milk + 1 tbsp lemon juice or vinegar, let sit for 10 minutes.
