A moist, buttery, and slightly sweet Southern-style cornbread with a golden, crispy crust. This classic side dish pairs perfectly with chili, BBQ, soups, and hearty stews, making it a must-have on any Southern table.
Why You’ll Love This Recipe
- Perfectly Moist and Buttery: A tender crumb with a rich, buttery flavor.
- Golden, Crispy Crust: Baking in a cast-iron skillet gives it the best texture.
- Easy and Quick: Ready in just 35 minutes with simple pantry ingredients.
- Versatile Side Dish: Complements a variety of meals from BBQ to soups.
- Slightly Sweet or Savory: Customize the sweetness to your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tbsp honey (optional, for extra sweetness)
Directions
- Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet with butter or oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix the buttermilk, melted butter, eggs, and honey (if using).
- Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed (do not overmix).
- Pour the batter into the prepared baking dish or skillet.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing. Serve warm with butter or honey.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8
- Calories: 290 kcal per serving
Variations
- Savory Cornbread: Reduce the sugar and add shredded cheddar cheese, jalapeños, or crumbled bacon.
- Extra Moist Version: Add 1/4 cup sour cream or Greek yogurt for a richer texture.
- Skillet Cornbread: Preheat a cast-iron skillet in the oven with butter before adding the batter for a crispier crust.
- Spicy Kick: Stir in chopped jalapeños or a pinch of cayenne pepper.
- Corn Kernels: Fold in 1/2 cup of whole corn kernels for added texture.
Storage and Reheating
- Refrigeration: Store leftover cornbread in an airtight container for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 5-10 minutes or microwave for 30 seconds.
FAQs
1. Can I use milk instead of buttermilk?
Yes, buttermilk adds tenderness. If substituting, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
2. Why is my cornbread dry?
Overbaking can cause dryness. Check at 20 minutes and remove when a toothpick comes out clean.
3. Can I make cornbread muffins instead?
Yes! Divide the batter into a muffin tin and bake at 375°F (190°C) for 15-18 minutes.
4. Should I use white or yellow cornmeal?
Yellow cornmeal gives a classic color and slightly sweeter flavor, while white cornmeal has a milder taste.
5. What can I serve with cornbread?
Cornbread pairs well with chili, BBQ ribs, fried chicken, collard greens, soups, and stews.
6. Can I make this recipe gluten-free?
Yes! Substitute gluten-free all-purpose flour for the regular flour.
7. How do I make my cornbread fluffier?
Use fresh baking powder and do not overmix the batter to keep it light and fluffy.
8. What’s the best pan for cornbread?
A cast-iron skillet creates the crispiest crust, but an 8×8-inch baking dish works well too.
9. Can I use oil instead of butter?
Yes, but butter adds a richer flavor. Substitute with vegetable or canola oil.
10. Can I add mix-ins like cheese or herbs?
Absolutely! Add cheddar, green onions, rosemary, or jalapeños for extra flavor.
Conclusion
Cornbread is a simple, delicious, and versatile side dish that brings comfort and warmth to any meal. Whether you prefer it sweet or savory, baked in a skillet or a pan, this easy recipe guarantees moist, flavorful cornbread with a golden crust. Try it today and enjoy a classic Southern favorite!
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Cornbread
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist, buttery, and slightly sweet Southern-style cornbread with a golden, crispy crust—perfect as a side for chili, BBQ, or soups.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tbsp honey (optional, for extra sweetness)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix buttermilk, melted butter, eggs, and honey (if using).
- Gradually combine wet ingredients with dry ingredients, stirring until just mixed (do not overmix).
- Pour batter into the prepared baking dish or skillet.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing. Serve warm with butter or honey.
Notes
- For a crispy crust, preheat the cast-iron skillet with butter before pouring in the batter.
- Want a savory twist? Add shredded cheese, jalapeños, or crumbled bacon to the batter.
- If you don’t have buttermilk, use 1 cup milk mixed with 1 tbsp lemon juice and let sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern, American
