The Best Southern Cornbread Recipe
This southern cornbread recipe is an absolute classic and super easy to make for the family! Corn bread makes the perfect side dish for smoked brisket, BBQ baby back ribs or a big pot of dutch oven chili.
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Traditional northern cornbread is sweeter and denser than its southern counterpart. The best cornbread is made with this southern cooking in mind using yellow or white cornmeal.
Cornbread is super easy to make because it’s a type of quick bread that pairs nicely with all kinds of dishes! This simple cornbread recipe could also be served all on its own with a dollop of butter, syrup, jam, fresh berries or a wide variety of other toppings.
Southern skillet cornbread recipe:
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Supplies:
- Large bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Sharp knife
- 9-inch cast iron skillet
Ingredients:
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1 Tbsp white sugar*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 5 Tbsp butter, melted
- 1 cup buttermilk
- 2 eggs
Be sure that the skillet is well seasoned with olive oil before using. This will help to prevent the bread from sticking to the pan.
*Sugar in cornbread is a hot topic of debate but we love it in this recipe. It doesn’t make the bread sweet but rather more flavourful.
Directions:
1. Pre heat oven to 350 degrees F.
2. Combine dry ingredients in the large mixing bowl.
3. Add wet ingredients; melted butter, buttermilk and eggs.
4. Mix until well combined. It should look like pancake batter, thick and a bit lumpy.
5. Pour the cornbread batter into the cast-iron skillet.
6. Place the skillet into the oven and bake for 25 minutes.
7. Remove from the oven, careful the handle will be hot.
8. Allow the bread to cool for 10 minutes before cutting it into wedges.
This moist cornbread should hold together nicely with a bit of a crumbly texture that is iconic of cornbread.
Cornbread cooking tips:
- The hot skillet may be seasoned with bacon grease, from bacon drippings instead of vegetable oil.
- When shopping for yellow cornmeal we had a tough time finding it in store due to a shortage! If this happens to you, white cornmeal may be used instead.
- Buttermilk is one of the key ingredients used in cornbread however whole milk could be used in a pinch.
- Use almond flour or gluten-free flour for a gluten free version of this bread!
- To the cornbread batter you could also add; blueberries or shredded cheese or sliced jalapenos.
- Using a cast iron pan gives the bread a lovely crisp edge and the perfect rise but this easy recipe could also be made in a 9×9 baking dish.
The options are endless in experimenting with this sweet cornbread recipe!
Once cool, homemade cornbread may be stored in an airtight container or wrapped in plastic wrap for a few days. The kids even pack it in their school lunches for a quick treat or breakfast on the go!
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Southern Cornbread Recipe
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1 Tbsp white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 5 Tbsp butter melted
- 1 cup buttermilk
- 2 eggs
Instructions
- 1. Pre heat oven to 350 degrees F.
- 2. Combine dry ingredients in the large mixing bowl.
- 3. Add wet ingredients; melted butter, buttermilk and eggs.
- 4. Mix until well combined. It should look like pancake batter, thick and a bit lumpy.
- 5. Pour the cornbread batter into the cast-iron skillet.
- 6. Place the skillet into the oven and bake for 25 minutes.
- 7. Remove from the oven, careful the handle will be hot.
- 8. Allow the bread to cool for 10 minutes before cutting it into wedges.
Nutrition
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