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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.