Description
A golden, buttery slice of comfort, this Classic Southern Cornbread delivers crisp edges and a tender crumb. Baked in a cast-iron skillet, it’s the perfect side for chili, greens, or a drizzle of honey.
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 tablespoons sugar (optional)
Instructions
1. Preheat your oven to 425°F and place a cast iron skillet inside to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, then add buttermilk and melted butter. Mix until smooth.
4. Combine the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix.
5. Carefully remove the hot skillet, grease it, and pour in the batter.
6. Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
7. Let cool slightly before slicing and serving.
Notes
Preheating the skillet is essential for that signature crispy crust.
Don’t overmix the batter—it keeps the texture light and fluffy.
You can skip the sugar for a more traditional Southern version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg