Southern Cornbread
Southern Cornbread is a quick-bake dish that is sure to be an excellent accompaniment to any meal! In less than an hour, you’ll be enjoying warm tasty slices of sweet cornbread as an appetizer, side dish, or as a treat all on its own.
There’s nothing more comforting than a piping-hot slice of homemade skillet cornbread. Savoring this tasty treat fresh from the oven is like being wrapped in a warm blanket. This master cornbread recipe will result in a fluffy, classic cornbread, but you can also add a little jalapeño for some heat or drench it in honey for some sweetness. This buttery and flakey skillet bread is sure to satisfy your taste buds.
The versatility of this dish will make you want to have yellow cornmeal as a pantry staple. If you thought cornbread was just for dinner, think again! You can add some eggs and a slice or two of bacon and enjoy this dish as a delicious breakfast that will make even the most average day feel special. This skillet cornbread is an easy, yet impressive dish to share with houseguests any time of year. Add this as a side to our Easy Dutch Oven Chili or our Slow Cooker Chicken & Chorizo Gumbo to make your meal complete.
Ingredients:
- 1/2 cup (113g) unsalted butter
- 1 cup (120g) all-purpose flour
- 1 cup (160g) yellow cornmeal
- 1 tablespoon (12.6g) granulated sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (2.6g) salt
- 1 and 1/2 cups (337.5g) of buttermilk
- 2 large eggs
Equipment You’ll Need
This quick and easy side dish can be made with just 4 common kitchen tools. You’ll want to grab an 8-9” oven-safe skillet, a whisk, some measuring cups and spoons, and a large mixing bowl. If you don’t have a skillet, you can use a baking dish like a round cake pan or muffin tin.
How to Make Quick Southern Cornbread
- In a large, oven-safe skillet, melt the butter. Set aside.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add the eggs and buttermilk and stir until combined.
- Add the melted butter and stir.
- Pour the cornbread batter into the hot skillet.
- Bake until golden brown and starting to pull away from the sides of the skillet.
- Slice, serve, and enjoy!
Frequently Asked Questions
Can I make skillet cornbread gluten-free?
Yes! Simply replace your all-purpose flour with 1-to-1 gluten-free flour and make sure you use gluten-free cornmeal.
Is cornbread better in a cast iron skillet?
Old-fashioned cornbread in a cast iron skillet tends to be baked more evenly and has a better texture than cornbread cooked in any other vessel. However, the flavor will stay the same no matter how you bake this bread.
Is butter or oil better for homemade cornbread?
Oil will make your cornbread more tender, while butter will give your homemade cornbread a richer, saltier flavor. I prefer to use butter, but either ingredient will do.
What kind of cornmeal should I use in old-fashioned cornbread?
Yellow cornmeal works best. Be sure not to grab the cornmeal used for tamales. It has a different texture and won’t turn out the same.
Why is my cornbread crumbly?
If your cornbread is too dry and crumbly, you may have used too much yellow cornmeal. Make sure to keep a 1:1 ratio between flour and cornmeal.
How to Store and Serve Old Fashioned Cornbread
Store any leftover cornbread in an airtight container on the counter for up to 5 days. It will go stale before it goes bad.
You can also freeze any extra cornbread in an airtight container for up to 6 months. Thaw on the counter before serving.
I recommend serving this cornbread straight from the skillet. Slice and serve with a wooden turner or cake slicer. Don’t forget to top each slice of bread with a pat of butter, honey, or a combination of the two.
Expert Tips and Tricks
- Don’t have buttermilk? You can make your own! Add 1 tablespoon of white vinegar to one cup of whole milk. Stir and let stand for 5 minutes.
- If you make this cornbread in a baking dish, be sure to grease the pan with plenty of butter and preheat the dish in the oven. Melt butter in the microwave before using.
- There are a ton of ways you can vary the flavors in this skillet cornbread recipe:
- Make jalapeño cornbread by adding ½ cup of shredded cheese and ¼ cup of jalapeño peppers to the batter before baking.
- Create “dessert” sweet cornbread by adding ½ cup of honey to the batter before baking. Once baked, drizzle honey and sprinkle turbinado sugar on top of the warm bread.
More Recipes:
Southern Cornbread
Southern Cornbread is a quick-bake dish that is sure to be an excellent accompaniment to any meal! In less than an hour, you’ll be enjoying warm tasty slices of sweet cornbread as an appetizer, side dish, or as a treat all on its own.
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (120g) all-purpose flour
- 1 cup (160g) yellow cornmeal
- 1 tablespoon (12.6g) granulated sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (2.6g) salt
- 1 and 1/2 cups (337.5g) of buttermilk
- 2 large eggs
- Ingredient Notes
- Yellow Cornmeal—Fine or medium coarseness.
- Buttermilk—Adds a tang to the cornbread and gives it a soft texture.
- All-Purpose Flour—Or your favorite whole wheat or gluten-free flour blend.
- Butter—Unsalted will add moisture to your cornbread. You can also use melted coconut oil for a dairy-free version.
- Eggs—Give your finished cornbread a nice chew.
- Granulated Sugar—Swap out for Monk fruit if you are watching your sugar intake.
- Baking Powder—Helps the cornbread rise and attain a fluffier texture.
- Salt—Enhances the overall flavor of this sweet and savory bread.
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the butter to your skillet and place it over medium heat on the stove. Allow the butter to melt and for the pan to warm up. Once the butter has melted, turn off the heat but keep the skillet on the burner to retain its warmth.
- In a large mixing bowl, whisk the baking powder, cornmeal, salt, sugar, flour, and baking soda together (all the dry ingredients).
- Make a small well in the middle and add the eggs and buttermilk. Stir until fully combined.
- Add the melted butter and stir until just mixed.
- Put the batter into the hot skillet. You will hear it sizzling when you put it in, this is a good thing.
- Bake for 20-22 mins or until it is golden brown and the edges are crispy.
- Allow cooling for 10 minutes before serving.
Notes
Equipment You’ll Need
This quick and easy side dish can be made with just 4 common kitchen tools. You’ll want to grab an 8-9” oven-safe skillet, a whisk, some measuring cups and spoons, and a large mixing bowl. If you don’t have a skillet, you can use a baking dish like a round cake pan or muffin tin.
Notes:
- Don’t have buttermilk? You can make your own. Add 1 tablespoon of white vinegar to one cup of whole milk. Stir and let stand for 5 minutes.
- If you do not have a skillet and prefer to make this in a baking dish, be sure to grease the baking dish with butter and preheat the dish in the oven. Melt the butter in the microwave before using it.
- Store in an airtight container on the counter for up to 5 days. It will go stale before it goes bad.
- You can freeze cornbread in an airtight container for up to 6 months. Thaw before serving.
- There are a ton of variations for this recipe:
- Jalapeno Cornbread- Add half a cup of shredded cheese and 1/4 cup of pickled jalapeño peppers to the batter before baking.
- Sweet Cornbread- Add 1/2 cup of honey to the batter before baking. Once baked, drizzle honey on top of the warm bread.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 416Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 292mgCarbohydrates 75gFiber 5gSugar 7gProtein 13g
