Southern Cornbread Recipe

This easy Southern Cornbread is quickly made using just a few simple baking staples, including buttermilk and cornmeal. It has perfectly crisped edges and a moist fluffy interior every time!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 262kcal

Author Sherri Hagymas

Ingredients

¼ cup canola oil or vegetable oil
¾ cup yellow corn meal
¾ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
5 tablespoons unsalted butter
1 cup buttermilk
2 large eggs

Instructions

Preheat oven to 425° F
In a medium bowl, add the corn meal, flour, baking powder, baking soda, and salt and toss to mix.
¾ cup yellow corn meal, ¾ cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a small bowl or measuring cup, add the butter and melt in the microwave for 20-30 seconds.
5 tablespoons unsalted butter
In a cast iron skillet, add the ¼ cup oil and heat it on the stovetop over medium heat while mixing the batter. You can also place in the while the oven is preheating (just be very careful when removing as it will be very hot!)
¼ cup canola oil
In a separate large mixing bowl, add the buttermilk and eggs and whisk together.
1 cup buttermilk, 2 large eggs
Then add in the melted butter and whisk to combine,
Add in the dry ingredients to the wet ingredients and whisk until just barely combined. Be careful not to over-mix.
Then pour in cornbread batter into the heated skillet and smooth out evenly.
Bake 20-24 minutes until golden brown or until a toothpick inserted into the center comes out clean.

Notes

Instead of a cast iron skillet, grease a 8x8 baking dish with non-stick cooking spray and don't preheat it.

Although, not traditional southern cornbread, you can add a tablespoon or two of sugar if you'd like.

Use white or yellow corn meal.

Use corn flour for a finer texture.

Add a teaspoon finely chopped jalapeño.

Use bacon drippings instead of canola oil.

Use salted butter if you like a saltier flavor.

Don't have buttermilk? Use regular milk with a tablespoon of lemon juice or apple cider vinegar.

Make them into muffins. As is the recipe will make six muffins. Double it for 12.

Nutrition