Southern Cornbread Recipe is made from scratch in a cast iron skillet and is the perfect comfort side dish. The aroma will fill your home with the anticipation of this moist, buttery delight with its golden crispy edges.
Southern Cornbread Recipe
Growing up in Kentucky, we routinely had the pleasure of cornbread being one of our side dishes. With a limited food budget, mom always sought out inexpensive and gut filling choices for the family. As adults, cornbread’s distinctive smell, taste and appearance is what always bring us back. For us, cornbread “done right” creates a little walk down memory lane…
In God’s Country (Kentucky), as kids we enjoyed Southern Cornbread year-round. Most folks today focus on cornbread as autumn and winter mainstay, but you’ll find that with this recipe you’ll want to keep it in your lineup.
So many of our friends had the preconceived notion that cornbread was just hillbilly food… that was until they tasted our Southern Cornbread Recipe. Each time we serve our homemade cornbread, we never have a crumb left. You’ll discover that this recipe will win over your family and friends.
INGREDIENTS FOR OUR SOUTHERN CORNBREAD RECIPE
Yellow Cornmeal (Enriched & Degerminated)
Flour – All Purpose
Baking Powder – Double Acting
Butter – Salted
2 Eggs – large
HOW TO MAKE OUR SOUTHERN CORNBREAD RECIPE
You will need to preheat your oven to 400 degrees. Toss in a full stick of salted butter and allow to melt in your 12 inch cast iron skillet.
The inside of skillet will be grease by moving the melted butter along the sides.
Mix the cornmeal, flour, and baking soda until combined. Whisk in the buttermilk (or milk mixture), eggs, sugar, and salt to bowl. Whisk only until blended, not smooth like a cake mix.
*If you are using milk instead of buttermilk, add milk and lemon juice to a large bowl and allow to sit for 5 minutes.
Add melted butter from the cast iron skillet into liquid in a bowl.
Whisk butter into milk mixture. Folding in butter until it is no longer pooling around the edges.
Now you are ready to pour the batter mixture back into the cast iron skillet.
Bake at 400 degrees for 30 minutes or until the top is golden brown.
After approximately 30 minutes the cornbread will be ready to remove. The key is to watch for that golden brown appearance and then remove from the oven.
We suggest inserting a long flexible metal spatula to go around the edges before turning the entire skillet upside down to remove the cornbread. This is done to reduce the opportunity for the cornbread to stick to the skillet. After the cornbread is removed, you should allow it to cool for at least 10 minutes before returning into the skillet. This allows the cast iron skillet and cornbread to cool.
Once you’ve experienced our Southern Cornbread Recipe, please consider giving some of our other southern classic dishes a spin. Take a few minutes, reminisce about mom and granny’s kitchen, and visit our other dinner, sides, and dessert recipes!
- 8 tbsp Butter
- 1 1/2 cup Cornmeal
- 3/4 cup Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1/2 cup Sugar
- 1 1/4 cup Buttermilk
- 2 Eggs
- Preheat oven to 400.
- Put butter in 12" skillet and place in oven until butter melts.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar.
- Add buttermilk and eggs and whisk until just blended.
- Swirl butter up and around sides of skillet to coat.
- Pour butter into batter and whisk until incorporated.
- Pour batter into skillet and bake for 35 minutes until golden brown.