Southern Cornbread Recipe

Let’s talk about cornbread.

Not the dry, crumbly kind that makes you question your life choices. I mean real Southern cornbread, the kind you pull out of a sizzling hot skillet and slice into before it even cools down.

That melt-in-your-mouth kind? Yes, that’s what we’re doing here.

Why Southern Cornbread Feels Like Home

Ever notice how some foods just feel like a hug? Southern cornbread has that exact effect. It feels cozy, hearty, and makes any meal taste about ten times better.

I grew up with a grandma who swore by her cast iron skillet. She would throw some serious side-eye at anyone who added sugar to their cornbread. She always said, “That’s cake.” Honestly, she wasn’t wrong.

Ingredients You’ll Need

Let’s keep it simple and get to the goods. This is a straight-up, no-nonsense kind of cornbread. You probably have most of this stuff in your pantry already.

• 1 cup cornmeal (yellow, please)
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter (melted)
• 2 tablespoons bacon grease or more butter for the skillet

Pro Tip: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for five minutes. That’s instant buttermilk magic.

How To Make Southern Cornbread

Step 1: Preheat That Oven

Set it to 425 degrees Fahrenheit. Place your cast iron skillet in the oven while it heats. You want it hot enough to sizzle when you pour the batter.

Step 2: Mix Your Dry Ingredients

In one bowl, combine the cornmeal, flour, baking powder, and salt. Give it a quick stir to mingle everything together.

Step 3: Mix Your Wet Ingredients

In another bowl, beat the egg lightly. Add the buttermilk and melted butter, then whisk until mixed. A few lumps are fine, trust me.

Step 4: Combine Without Overthinking

Pour the wet mixture into the dry ingredients and stir until just combined. Stop mixing once it looks uniform. A light hand makes tender cornbread.

Step 5: Heat That Skillet

Pull the hot skillet from the oven carefully and toss in your bacon grease or butter. Swirl it around to coat the bottom. That sizzling sound is pure happiness.

Step 6: Pour And Bake

Pour the batter into the skillet. Smooth out the top. Bake for about 20 to 25 minutes until it’s golden on top and a toothpick comes out clean.

Step 7: Rest And Serve

Let it rest for about five minutes before slicing. Serve warm with butter, honey, or straight up if you like it that way.

To Sugar Or Not To Sugar?

That’s the great cornbread debate, right? Some folks love a little sweetness. Others say absolutely not. I keep it sugar-free when I’m going Southern style, but sometimes I sneak in a tablespoon just to shake things up.

Want to toss in cheese or jalapeños? Go for it, but maybe don’t tell my grandma.

Why Cast Iron Matters

Have you tried baking cornbread in a glass dish? It’s just not the same. The crust doesn’t get that beautiful golden crisp. Cast iron gives you that perfect edge and keeps the inside tender and moist.

If you don’t have a skillet, get one. It’s one of those kitchen tools that proves its worth every time you cook.

Serving Ideas

So now you have hot, fresh cornbread. What goes with it? Pretty much anything. Here are some ideas:

• Chili: A classic combo that never disappoints.
• Greens: Cornbread and collards are a dream duo.
• Soup Or Stew: Dunk it and enjoy that warm, cozy vibe.
• Breakfast: Leftover cornbread with an egg on top is next-level good.

Can You Store It For Later?

Absolutely. Wrap leftovers in foil and keep them at room temperature for a couple of days. For longer storage, refrigerate them and reheat in the oven to keep the crust crisp.

Customizations People Actually Enjoy

You’ve nailed the basics, so let’s tweak it a bit. These ideas will keep things interesting without losing that Southern charm.

• Add Cheese: A handful of sharp cheddar brings an extra bite.
• Spice It Up: Some chopped jalapeños or cayenne adds a kick.
• Go Herby: Mix in green onions or thyme for a fresh note.
• Make It Sweet: Drizzle in a bit of honey if you like that touch of sweetness.

Just keep it balanced and you’ll stay out of trouble at the next family gathering.

Why This Recipe Works And Tastes Amazing

It’s all about balance. Cornmeal gives texture, flour adds structure, and buttermilk brings a creamy tang. The hot skillet creates that golden crust you dream about.

Plus, when you make it yourself, it automatically tastes better. That’s just a proven kitchen fact, right?

Final Thoughts On This Southern Staple

You made it through and now you can whip up real-deal Southern cornbread like a pro. It’s one of those recipes you’ll find yourself making again and again.

Serve it to friends, bring it to a potluck, or just bake it because you deserve a small win today. Either way, you’ll end up with something warm, flavorful, and downright comforting.

Unless you burn it, of course. Then we might need to have a little chat.

Hungry for more comfort food fun?

Check out our cooking tips for more tasty ideas that actually work.