International Cuisine > Regional American Cuisine > Southern Cuisine > Cornbread Recipe (Southern)

Classic Southern Cornbread

Enjoy a taste of the South with this simple and delicious cornbread recipe. Perfect as a side dish or enjoyed with chili, this cornbread is a staple of Southern cuisine.

Prep Time
10 minutes
Cook Time
20-25 minutes
Servings
6-8
Ingredients
  • 1 cup Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 2 Eggs
  • 1/4 cup Melted Butter

Preheat the Oven

Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan.

Combine Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Add Wet Ingredients

In a separate bowl, whisk together the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Add Melted Butter

Gently fold in the melted butter.

Bake the Cornbread

Pour the batter into the prepared skillet or pan. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown.

Cool and Serve

Let the cornbread cool slightly before cutting and serving. Enjoy warm with butter or your favorite toppings.

Nutrition Facts Estimated per 100g of product

Calories: 250, Protein: 5g, Fat: 12g, Carbohydrates: 30g (These values are approximate and may vary based on specific ingredients used).

Other Considerations for Nutrition

This cornbread recipe contains gluten from the all-purpose flour. Use a gluten-free flour blend for a gluten-free alternative. Consider using a low-fat buttermilk substitute to reduce fat content.

← Classic Southern Collard Greens Hot Water Cornbread →

FAQ

  • Can I use self-rising cornmeal?

    If using self-rising cornmeal, omit the baking powder, baking soda, and salt from the recipe.
  • Can I substitute milk for buttermilk?

    Yes, you can substitute milk for buttermilk. Add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.
  • How do I store leftover cornbread?

    Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.