Easy Homemade Southern Cornbread — Traditional, Moist & Healthy Twist

There’s nothing like the smell of a hot skillet of Southern Cornbread coming out of the oven to make a house feel like home. My earliest memory of Southern Cornbread is of my grandmother sliding a cast-iron skillet onto the table, edges crackling, and everyone reaching for a piece while the mashed potatoes were still steaming. This easy, traditional Southern Cornbread is the kind you’ll make for weeknight dinners, Sunday family meals, potlucks, and holiday spreads — it’s comfort in a golden wedge.

Southern Cornbread should be slightly crumbly with a crisp, buttery edge and a tender crumb inside. This homemade version keeps it classic but offers healthy and simple swaps if you want to lighten it up.

🧂 Ingredients:

• 1 cup yellow cornmeal (stone-ground if possible; use whole-grain cornmeal for more fiber)
• 1 cup all-purpose flour (or 1 cup gluten-free 1:1 flour blend)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons granulated sugar (optional — traditional recipes sometimes skip sugar)
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar, or plant-based milk + 1 tbsp vinegar for vegan)
• 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, chilled)
• 1/4 cup melted butter or 1/4 cup neutral oil (vegetable, avocado, or light olive oil for heart-healthy fat)
• 2 tablespoons melted butter or oil for skillet (optional, for crisp crust)
• 1/2 cup canned or fresh sweet corn kernels (optional — adds texture)
• Optional add-ins: 1 diced jalapeño, 1/2 cup shredded cheddar, 2 tbsp chopped chives

👩‍🍳 Directions:

1. Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven as it heats (this helps create a crisp bottom).
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In another bowl, whisk the buttermilk, eggs, and melted butter or oil until smooth. If using plant-based milk or flax eggs, make them ahead.
4. Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix. Fold in corn kernels or other add-ins here. Batter will be a bit thick.
5. Carefully remove the hot skillet from the oven and add 2 tablespoons melted butter or oil, swirling to coat the bottom and sides. This sizzle is the magic for a golden crust.
6. Pour batter into the hot skillet and smooth the top with a spatula. Tap the skillet gently to level.
7. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If you made muffins, bake for 12–16 minutes.
8. Let the cornbread cool 5–10 minutes in the skillet before slicing into wedges. Serve warm with butter, honey, or alongside chili and greens.

Cooking tips:

• For the crispiest crust, don’t skip preheating your cast-iron skillet.
• If your batter seems dry, add 1–2 tablespoons extra buttermilk. If too runny, add 1–2 tablespoons cornmeal.
• Use fresh baking powder for best rise.

💡 Tips & Variations:

• Vegan: Use plant-based milk + 1 tbsp vinegar, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) and use oil instead of butter.
• Gluten-free: Use certified gluten-free cornmeal and a 1:1 gluten-free flour blend. Avoid cross-contamination if you’re severely sensitive.
• Low-carb: Replace half the cornmeal with almond flour and reduce sugar; texture will be denser but tasty. Try a recipe formulated for low-carb to get ratios right.
• Lighter/healthier: Swap half the butter for yogurt or applesauce (adds moisture and lowers fat). Use olive or avocado oil instead of butter for healthier fats.
• Spicy-Sweet Jalapeño Cornbread: Fold in 1 diced jalapeño and 1/4 cup shredded cheddar for a popular twist.
• Cornbread Muffins: Pour batter into a greased muffin tin and reduce bake time to 12–16 minutes.
• To store: Room temperature in an airtight container for up to 2 days. Refrigerate up to 5 days. Reheat slices in a warm oven (350°F/175°C for 8–10 minutes) or toaster oven to restore crispness.
• To freeze: Cool completely, wrap tightly in plastic and foil, or place in a freezer bag up to 3 months. Thaw overnight in the fridge and reheat in a warm oven.

🩺 Health & Lifestyle Tie-in:
Cornmeal is naturally gluten-free when uncontaminated and can be a good source of complex carbs and some fiber, especially if you choose whole-grain cornmeal. Swapping part of the fat for olive oil or using yogurt can add heart-healthy fats and reduce saturated fat. Making meals at home — like this easy Southern Cornbread paired with beans or greens — can be kinder to both your budget and your long-term health; eating well now may help reduce future health costs and support overall financial well-being.

❤️ Conclusion
If you make this Southern Cornbread, I hope it brings the same cozy warmth it does in my kitchen. Slice a warm wedge, spread on some butter (or honey butter), and pass it around — good food is for sharing. If you try this recipe, tell me how you made it or tag me — I’d love to see your version!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Southern Cornbread

A traditional Southern Cornbread recipe that's slightly crumbly with a crisp, buttery edge and tender crumb inside, perfect for any meal or occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Bread, Side Dish

Cuisine: American, Southern

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup yellow cornmeal stone-ground if possible; use whole-grain cornmeal for more fiber
• 1 cup all-purpose flour or 1 cup gluten-free 1:1 flour blend
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons granulated sugar optional; traditional recipes sometimes skip sugar

Wet Ingredients

• 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice or vinegar, or plant-based milk + 1 tbsp vinegar for vegan
• 2 large eggs or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, chilled
• 1/4 cup melted butter or neutral oil (vegetable, avocado, or light olive oil for heart-healthy fat)
• 2 tablespoons melted butter or oil for skillet (optional, for crisp crust)

Optional Add-ins

• 1/2 cup canned or fresh sweet corn kernels adds texture
• 1 diced jalapeño optional
• 1/2 cup shredded cheddar optional
• 2 tablespoons chopped chives optional

Method

 

Preparation

1. Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven as it heats.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In another bowl, whisk the buttermilk, eggs, and melted butter or oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix. Fold in corn kernels or other add-ins here.

Baking

1. Carefully remove the hot skillet from the oven and add 2 tablespoons melted butter or oil, swirling to coat the bottom and sides.
2. Pour batter into the hot skillet and smooth the top with a spatula. Tap the skillet gently to level.
3. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4. Let the cornbread cool 5–10 minutes in the skillet before slicing into wedges.

Notes

For the crispiest crust, don’t skip preheating your cast-iron skillet. Store at room temperature in an airtight container for up to 2 days, refrigerate up to 5 days. To freeze, wrap tightly and store for up to 3 months.