Classic Southern Cornbread

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Golden, tender, and slightly crumbly with just the right hint of sweetness—Classic Southern Cornbread is a beloved comfort food staple that evokes memories of family dinners, Sunday suppers, and holiday feasts. Its golden crust and moist, buttery interior make it the perfect companion to chili, fried chicken, collard greens, or just a pat of butter and a drizzle of honey.

This version of cornbread embraces simplicity while delivering big on flavor. Made with basic pantry ingredients and ready in under an hour, it’s the kind of dish you can whip up effortlessly for last-minute guests or a cozy weekday dinner. Whether served straight from the skillet or cut into neat squares, this cornbread is a must-have addition to your Southern-inspired recipe collection.

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Why You’ll Love This Classic Southern Cornbread

• No fancy ingredients – all you need are basic pantry staples
• Quick to prepare – ready in under 40 minutes
• Versatile pairing – perfect with savory or sweet dishes
• Crowd-pleaser – loved by both kids and adults
• Make-ahead friendly – stays moist for days

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Preparation Phase & Tools to Use

To make perfect Southern cornbread, you’ll need just a few essential tools:

• Cast Iron Skillet – This is crucial for that signature crispy edge and golden crust. It retains heat beautifully and evenly distributes it.
• Mixing Bowls – One large and one medium bowl will help separate wet and dry ingredients for better mixing control.
• Whisk and Spatula – A whisk ensures your dry ingredients are lump-free, and a spatula makes folding and transferring the batter simple.
• Measuring Cups and Spoons – Precision is key in baking; use standard measuring tools for consistency every time.
• Oven Mitts – Don’t forget these for safety, especially when handling the hot skillet.

Each tool plays a role in achieving that perfectly moist yet crumbly texture and iconic golden crust.

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Preparation Tips

For best results, preheat your cast iron skillet in the oven before adding the batter—this guarantees a crispy bottom and edges. Always mix your dry and wet ingredients separately before combining them, and stir just until incorporated to avoid overworking the batter. Use room temperature ingredients to ensure even baking, and don’t skip the buttermilk—it gives the cornbread its classic tang and tender crumb. Lastly, let the cornbread rest a few minutes before slicing to allow the structure to set and flavors to settle.

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Ingredients for this Classic Southern Cornbread

• 1 cup yellow cornmeal (preferably stone-ground)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar (optional, for a slightly sweet touch)
• 2 large eggs
• 1 1/4 cups buttermilk (room temperature)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 2 tablespoons bacon drippings or vegetable oil (for the skillet)

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Step 1: Preheat the Oven and Skillet

Preheat your oven to 425°F (220°C). Place a well-seasoned 9-inch cast iron skillet inside the oven as it heats. The hot skillet will help form that signature crispy crust when the batter hits the pan.

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Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mixing the dry ingredients first ensures even distribution of the leavening agents and seasoning.

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Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the eggs and buttermilk until smooth. Slowly drizzle in the melted butter while whisking to avoid curdling.

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Step 4: Bring the Batter Together

Pour the wet ingredients into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Avoid overmixing, which can make the cornbread tough. The batter should be slightly thick but pourable.

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Step 5: Heat the Fat in the Skillet

Carefully remove the hot skillet from the oven. Add bacon drippings or vegetable oil and swirl it to coat the bottom and sides. You should hear a sizzle—this is a good sign that your crust will be crispy.

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Step 6: Pour and Bake

Pour the batter into the hot skillet, spreading it out evenly. Place the skillet back into the oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

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Step 7: Cool and Serve

Let the cornbread rest in the skillet for 5–10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite Southern dishes like chili, collard greens, or BBQ ribs.

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Notes

Classic Southern Cornbread is all about texture and flavor balance. The combination of cornmeal and flour gives it the perfect mix of crumbly and soft. Buttermilk is key for adding moisture and a slight tang that defines true Southern style. If you prefer a touch of sweetness, add the optional sugar—but traditionalists often leave it out. Bacon drippings provide unbeatable flavor, but vegetable oil is a fine substitute if you’re keeping it vegetarian.

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Watch Out for These Mistakes While Cooking

• Skipping the hot skillet: Not preheating your skillet means you’ll miss out on that essential crispy crust.
• Overmixing the batter: This will lead to a dense and dry cornbread.
• Not using buttermilk: Substituting regular milk changes the flavor and texture significantly.
• Incorrect oven temperature: Baking at too low a temperature can result in a pale, undercooked center.
• Using cold ingredients: Room temperature ingredients blend better and help the cornbread rise evenly.

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Storage Instructions

Once cooled, store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months. To reheat, wrap in foil and warm in the oven at 350°F until heated through. Microwaving is faster but can make the texture slightly rubbery, so oven reheating is recommended when possible.

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Estimated Nutrition

• Serving Size: 1 square (1/9 of the recipe)
• Calories: 210
• Total Fat: 10g
• Saturated Fat: 4.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 270mg
• Carbohydrates: 25g
• Fiber: 2g
• Sugars: 3g
• Protein: 5g

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Frequently Asked Questions

How do I make this cornbread gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour and ensure your cornmeal is certified gluten-free.

Can I make it without buttermilk?

Yes, you can use a homemade substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 1/4 cups of milk. Let it sit for 5 minutes before using.

What if I don’t have a cast iron skillet?

You can use an oven-safe baking dish or even a metal cake pan, but you won’t get the same crispy crust.

Is this recipe sweet like Northern cornbread?

No, it’s more savory with only a touch of sugar (optional). You can increase sugar if you prefer a sweeter version.

Can I add mix-ins like cheese or jalapeños?

Absolutely! Fold in up to 1/2 cup of shredded cheddar, chopped jalapeños, or even corn kernels before baking.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13 inch baking dish. Increase baking time to around 30–35 minutes.

How do I know when it’s done baking?

The top should be golden and a toothpick inserted into the center should come out clean.

Is it okay to use white cornmeal instead of yellow?

Yes, white cornmeal works just as well. The flavor will be similar but the color will be lighter.

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Conclusion

Classic Southern Cornbread is a soul-satisfying, rustic bread that belongs on every table—from holiday feasts to casual weeknight dinners. Its charm lies in its simplicity, versatility, and ability to complement almost any dish. Once you master this timeless recipe, it’s sure to become a regular in your cooking rotation. Whether you enjoy it savory or with a drizzle of honey, this cornbread delivers comfort in every bite.

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