Description
This Southern Cornbread recipe is a classic, made with simple ingredients for an authentic, golden, and slightly crumbly texture. With its rich buttery flavor and crisp edges, this cornbread is the perfect side dish for hearty meals like chili, barbecue, or collard greens. Unlike Northern cornbread, this version is made without sugar, staying true to its savory Southern roots. Serve warm with a pat of butter or a drizzle of honey for the ultimate comfort food experience.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (225g) yellow cornmeal
- ½ cup (60g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 ¼ cups (295ml) buttermilk
- 2 large eggs
- ¼ cup (60g) unsalted butter, melted
- 2 tablespoons bacon grease (or additional melted butter)
Instructions
- Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it preheats.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk and eggs until well combined. Slowly stir in the melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully remove the hot cast-iron skillet from the oven and coat it with bacon grease or butter.
- Pour the batter into the skillet, spreading it evenly. The batter should sizzle when it touches the pan.
- Bake for 20–25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter or honey.
Notes
- Variations: Add chopped jalapeños, shredded cheddar cheese, or crumbled cooked bacon for extra flavor.
- Texture Adjustment: For a softer texture, increase the amount of flour slightly (up to ¾ cup). For an extra crispy crust, use more bacon grease in the skillet.
- Serving Tip: Best served warm with butter, honey, or alongside Southern staples like collard greens, fried chicken, or barbecue.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for best texture.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: ~210 kcal
- Sugar: ~1g
- Sodium: ~390mg
- Fat: ~11g
- Saturated Fat: ~5g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~24g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~45mg
Keywords: southern cornbread, cast iron cornbread, buttermilk cornbread, no sugar cornbread, homemade cornbread, classic cornbread, easy cornbread recipe, crispy cornbread