Southern Cornbread
This Southern Cornbread recipe brings you the crispy edges, tender crumb, and savory flavor reminiscent of family gatherings and comforting meals. Perfect as a side dish or even as a stand-alone treat when paired with a glass of buttermilk, this cornbread is quick to prepare and absolutely satisfying.
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
In the Southern United States, cornbread is typically served as a side dish for lunch or dinner, especially with hearty dishes like chili, greens, or BBQ.
Tried this recipe?Let us know how it was!
