Southern Cornbread Recipe
This authentic Southern cornbread recipe delivers a crispy golden crust and soft, tender inside. Perfect as a side for BBQ, chili, or just with butter!
Equipment
- Cast-Iron Skillet
Ingredients
- 1 ½ cups 225g cornmeal
- ½ cup 65g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ cups 300ml buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar)
- 1 egg beaten
- ¼ cup 60ml melted butter or bacon drippings
- 2 tablespoons vegetable oil for the skillet
Instructions
- Preheat your oven to 450°F (230°C). Place a cast-iron skillet in the oven while it heats.
- In a bowl, whisk together cornmeal, flour, salt, baking soda, and baking powder.
- Add buttermilk, egg, and melted butter. Stir until just combined.
- Carefully remove the hot skillet from the oven and add vegetable oil. Swirl to coat the bottom.
- Pour the batter into the hot skillet (it should sizzle for a crisp crust).
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Let cool for 5 minutes, then slice and serve warm.
Notes
- For a spicier version, add diced jalapeños.
- For a sweeter version, add 1-2 tbsp of honey.
- Works well with gluten-free cornmeal for a GF version.
