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
Units
Scale
- 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
