Southern Cornbread has long been a staple in my kitchen, evoking warm memories of family gatherings and cherished recipes passed down through generations. The aroma of freshly baked cornbread fills the air, blending sweet and savory notes that tantalize the senses. Each slice offers a delightful crunch on the outside and a moist, tender crumb on the inside, making it the perfect accompaniment to any Southern meal. With this Southern cornbread recipe, you can create a dish that not only tastes incredible but also tells a story. Let’s get cooking!
Why You’ll Love This Southern Cornbread
- Quick and easy to prepare, making it perfect for weeknight dinners.
- Delivers a crispy crust and a soft, fluffy interior that everyone loves.
- Budget-friendly ingredients that fit any grocery budget.
- Great for pairing with hearty meals like Southern cornbread with chili.
- Customizable with ingredients like jalapeños for a spicy twist.
- Family-friendly, appealing to both kids and adults alike.
Ingredients for Southern Cornbread
Here’s everything you need for this homemade Southern cornbread:
- 1 cup cornmeal – the heart of any authentic Southern cornbread.
- 1 cup all-purpose flour – for structure and fluffiness.
- 1 tablespoon baking powder – to help it rise.
- 0.5 teaspoon baking soda – adds extra lift.
- 0.75 teaspoon salt – for flavor enhancement.
- 1.25 cups buttermilk – adds moisture and richness, key to a moist Southern cornbread recipe.
- 2 large eggs – for binding and richness.
- 4 tablespoons butter, melted – contributes to the golden edges.
- 1 tablespoon oil or bacon drippings – for flavor and to prevent sticking.
How to Make Southern Cornbread
- Step 1: Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.
- Step 2: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk buttermilk, eggs, and melted butter until well combined.
- Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. Don’t overmix!
- Step 5: Remove the hot skillet, add oil or bacon drippings, and swirl to coat the bottom.
- Step 6: Pour the batter into the skillet, smooth the top, and return it to the oven.
- Step 7: Bake for 20 to 25 minutes, or until the top is golden and a toothpick comes out clean.
- Step 8: Let the cornbread cool in the skillet for 10 minutes before slicing and serving.
Pro Tips for the Best Southern Cornbread
These tricks guarantee success every time:
- Always use freshly ground cornmeal for the best flavor.
- Don’t overmix the batter to keep the cornbread tender.
- Let it rest in the skillet for a few minutes before slicing to retain moisture.
What’s the secret to perfect Southern Cornbread?
The key is using buttermilk which not only adds a rich flavor but also helps create a tender crumb. I learned this from my grandmother, and it makes all the difference!
Can I make Southern Cornbread ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking. Just give it a stir before pouring it into the hot skillet.
How do I avoid common mistakes with Southern Cornbread?
Avoid overmixing the batter, as this can lead to a dense texture. Also, ensure your skillet is hot before adding the batter for that perfect crispy edge.
Best Ways to Serve Southern Cornbread
This cornbread pairs beautifully with chili, collard greens, or a hearty BBQ meal. For a twist, try it with Southern cornbread with jalapeños for an added kick. You can also serve it with honey butter for a sweet touch that complements the savory flavors.
Nutrition Facts for Southern Cornbread
Per serving (recipe makes 8 servings):
- Calories: 210
- Fat: 10g
- Saturated Fat: 5g
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 2g
- Sodium: 300mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Southern Cornbread
To store, let the cornbread cool completely, then wrap it in plastic wrap or place it in an airtight container. It can be kept in the fridge for about 3-4 days or frozen for up to 3 months. To reheat, simply place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Frequently Asked Questions About Southern Cornbread
Can I freeze Southern Cornbread?
Absolutely! Wrap individual slices in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What can I use instead of buttermilk?
You can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity.
Why is Southern Cornbread different from Northern Cornbread?
Southern cornbread is typically less sweet and often includes ingredients like buttermilk for added richness, while Northern versions tend to be sweeter and cake-like.
Variations of Southern Cornbread You Can Try
For a twist on the classic, consider making gluten-free Southern cornbread by using a gluten-free flour blend. You can also experiment with easy Southern cornbread variations such as adding fresh herbs, cheese, or even sweet corn kernels for a delightful flavor boost.
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Southern Cornbread: 7 Secrets to Perfectly Crispy Edges
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This homemade Southern cornbread recipe delivers golden crispy edges and a tender, savory crumb. Made with buttermilk, stone-ground cornmeal, and baked in a cast iron skillet, it’s a classic Southern side dish perfect for chili, greens, or BBQ.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 1.25 cups buttermilk
- 2 large eggs
- 4 tablespoons butter, melted
- 1 tablespoon oil or bacon drippings
Instructions
- Preheat the oven to 425°F and place a cast iron skillet inside to heat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until well combined.
- Pour wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Remove the hot skillet, add oil or bacon drippings, swirl to coat the bottom.
- Pour the batter into the skillet, smooth the top, and place it back in the oven.
- Bake for 20 to 25 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cornbread cool in the skillet for 10 minutes before slicing and serving.
Notes
- This cornbread pairs well with chili, greens, or BBQ.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
