How To Make Southern Cornbread Recipe
If you’re searching for the ultimate Southern cornbread recipe, you’ve come to the right place. This timeless dish is a staple in Southern cuisine, cherished for its rich flavor, golden crust, and tender crumb. Whether you’re a seasoned cook or a kitchen novice, this guide will walk you through everything you need to know to make the perfect Southern cornbread.
What Makes Southern Cornbread Recipe Unique?
Southern cornbread is distinct from its northern counterpart. Unlike sweet northern cornbread, Southern cornbread is savory, with a focus on simplicity and bold, hearty flavors. It’s traditionally made with cornmeal, a touch of flour, and buttermilk, creating a rustic texture that pairs perfectly with Southern classics like fried chicken, collard greens, or a warm bowl of chili.
Ingredients for Authentic Southern Cornbread Recipe
- 1 cup of cornmeal
- ½ cup of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of salt
- 2 tablespoons of sugar (optional)
- 1 cup of buttermilk
- 1 large egg
- 2 tablespoons of melted butter
Simple Steps to Make Southern Cornbread
- Preheat your oven to 425°F and heat a cast-iron skillet.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine both mixtures, stirring gently.
- Pour batter into the hot skillet and bake for 20-25 minutes.
- Let it cool slightly before slicing.
Tips for Perfect Cornbread
- Use a cast-iron skillet for a crispy crust.
- Preheat the skillet for the best results.
- Customize with jalapeños or cheese for added flavor.
Final Thoughts
Southern cornbread is a comforting, versatile dish that’s easy to make. Try it out and share your experience below!
How To Make Southern Cornbread Recipe
Southern cornbread is a classic, easy-to-make side dish that’s a staple in Southern cuisine. Made with cornmeal, flour, buttermilk, and butter, it’s baked to golden perfection. This moist, flavorful cornbread can be served with a variety of dishes, including fried chicken, BBQ, chili, and greens. It’s versatile, with options to add corn kernels, cheese, or jalapeños. The recipe takes about 10-15 minutes to prep and 20-25 minutes to bake. A typical serving contains 200-250 calories, and it can be stored at room temperature or frozen for later use.
Ingredients
- 1 cup cornmeal yellow or white
- 1 cup all-purpose flour
- 1/4 cup granulated sugar optional for sweetness
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon vegetable oil or additional butter for greasing the pan
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9-inch round or square baking dish (or a cast-iron skillet) with butter or oil.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together the melted butter, buttermilk, and eggs until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir just until mixed. Be careful not to overmix, as that can make the cornbread dense.
- Pour the batter into the pan: Transfer the batter into your greased baking dish or skillet.
- Bake: Place the pan in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite jam.
Notes
- Buttermilk Substitution: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to thicken.
- Sweetness: This recipe calls for sugar, but traditional Southern cornbread is often unsweetened. Adjust the sugar amount based on your preference.
- Cornmeal Type: You can use either yellow or white cornmeal. Yellow cornmeal tends to give the cornbread a slightly sweeter and more vibrant color.
- Moisture: For a moister cornbread, you can add an extra tablespoon of melted butter or a small amount of sour cream.
- Cast-Iron Skillet: If using a cast-iron skillet, heat it in the oven while preheating. This will give the cornbread a crispier, golden crust.
- Add-ins: You can add corn kernels, shredded cheese, or diced jalapeños to the batter for a flavorful twist.
- Storage: Store leftover cornbread in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
- Reheating: To keep the cornbread moist when reheating, wrap it in foil and warm it in the oven for about 10 minutes at 350°F (175°C).
