Southern Cornbread

4.88 from 31 votes

Made with cornmeal and buttermilk, this Classic Southern Cornbread Recipe brings out the naturally sweet flavor of corn without adding sugar. Cooked in a cast iron skillet with bacon drippings – it will please even the toughest critics.

Prep Time5

Cook Time20

Total Time25

Servings:

Calories: 213kcal

Author: Kari

Equipment

a 10-inch cast iron skillet, 8x8 baking dish, or 9-inch pie pan

Ingredients

1 tablespoon butter or bacon grease for the skillet or pan
5 tablespoons butter
¾ cup all-purpose flour
¾ cup yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk shaken
2 eggs

Instructions

Preheat your oven to 425°F and place a rack in the middle. Place a 10 inch cast iron skillet, a small pie pan, or an 8×8 square baking dish in the oven to preheat along with the oven. After a few minutes, add bacon grease or butter to the skillet to melt and swirl it around to make sure it gets up the sides of the skillet.
1 tablespoon butter or bacon grease
While the oven is preheating, melt the butter in the microwave or in a small saucepan on the stove. Set it aside to cool.
5 tablespoons butter
In a small bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
¾ cup all-purpose flour, ¾ cup yellow cornmeal, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter to the buttermilk mixture.
1 cup buttermilk, 2 eggs, 5 tablespoons butter
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Remove the skillet from the hot oven (carefully) and swirl the bacon grease up the sides. Pour the cornbread batter into the hot pan. (This will help you get a crispy edge.)
Bake cornbread until it begins to turn golden brown, especially around the edges. A toothpick inserted in the center should come out clean – about 18 – 24 minutes.
Allow the cornbread to cool for about 10 minutes before serving. Spread some honey butter over the top of the cornbread while it is still hot if desired.

Video

Notes

Cornbread Variations

Add cheddar cheese, diced Jalapenos (pickled, fresh, or canned chiles), or diced Bacon or leftover diced ham.

Storage

Store in an airtight container. (Or - leave it in the skillet with the same knife for 2-3 days until it is all gone, loosely covered with a piece of foil. Then, use that same piece of foil the next time you make cornbread 😅)
Fresh cornbread can grow mold pretty quickly so it should be eaten or frozen pretty quickly.

Freezing - Freeze any cornbread that you aren't eating right away by wrapping it in plastic, then foil - then put it in an airtight container or plastic bag for up to 3 months.

Nutrition