Why You’ll Love This Recipe
Southern Cornbread is the epitome of comfort food, offering a perfect balance of crispy edges and a moist, tender interior. Whether paired with a steaming bowl of chili or served with a dollop of butter, this recipe is easy to make, bursting with flavor, and transports you back to cherished family meals.
The Inspiration Behind the Recipe
Growing up, my mother’s cornbread was a staple. I loved the crispy edges and the salty crunch they offered. Some of my fondest memories are of crumbling cornbread into a glass of buttermilk—a Southern classic. Though I haven’t mixed the two in years, this recipe brings back the nostalgia while celebrating the simplicity and versatility of cornbread.
Cook’s Notes
- For crispier edges, ensure the skillet is preheated in the oven and well-greased.
- Sugar is optional; omit it for a more traditional savory taste.
- If you don’t have buttermilk, you can substitute with 1 cup of milk and 1 tablespoon of lemon juice or vinegar.
Ingredient Spotlight: Cornmeal
Cornmeal is the star of this dish, giving cornbread its signature texture and flavor. Opt for stone-ground cornmeal for a more authentic taste and look for a brand with minimal additives for the best results.
Cultural Significance
Cornbread has deep roots in Southern cuisine and was a staple for Native Americans long before becoming a regional favorite. Its simplicity and affordability made it a household essential, often paired with beans, greens, or buttermilk to create a complete meal.
Common Mistakes to Avoid
- Overmixing the batter: This can result in a dense, tough cornbread. Mix just until combined.
- Skipping the preheated skillet: This step ensures the crispy edges that make Southern cornbread special.
- Using cold ingredients: Let your wet ingredients come to room temperature for a smoother batter.
Serving Suggestions
Southern Cornbread is best served warm, straight from the skillet. Pair it with:
- A bowl of hearty chili or soup
- Collard greens or black-eyed peas
- BBQ ribs or pulled pork
- A drizzle of honey or a pat of butter for a sweeter twist
Storing and Reheating
- Storage: Wrap leftover cornbread tightly in foil or plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to a week.
- Reheating: Warm slices in a 350°F oven for 10 minutes or microwave briefly to restore moisture.
With its crispy edges, tender crumb, and rich history, Southern Cornbread is more than a side dish—it’s a comforting connection to tradition and home.
Southern Cornbread
Equipment
- 1 Cast iron skillet
- 1 Mixing Bowls
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Spatula
Ingredients
Cornbread Batter
- 1 cup cornmeal yellow or white
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup whole milk
- 1 ea large egg
- ¼ cup butter melted, plus extra for greasing the skillet
Butter for Spreading
- 4 oz Butter Grass fed, salted
Instructions
- Preheat and Prep: Preheat your oven to 425°F. Place a cast iron skillet in the oven as it heats.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter until smooth.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix; a few lumps are fine.
- Prepare Skillet: Carefully remove the hot skillet from the oven and grease it generously with butter.
- Bake: Pour the batter into the prepared skillet, spreading it evenly. Bake for 18–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool Slightly: Let the cornbread rest for 5 minutes before slicing and serving.
Notes
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