Homemade Southern Cornbread

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Growing up in the South, cornbread wasn’t just a side dish — it was a tradition passed down from generation to generation. I’ve always loved how a warm square of golden, crumbly cornbread can bring comfort to a meal, whether served alongside a bowl of chili or simply slathered with butter. Over the years, I’ve perfected my own version of Southern cornbread — one that’s moist, slightly sweet, and bursting with that distinct corn flavor we all crave.

This recipe stays true to its roots but includes a few subtle tweaks that make it irresistibly fluffy without sacrificing that signature crunch on the edges. Whether you’re making it for a Sunday supper or a casual family dinner, this cornbread delivers every time. Let’s talk about why you’ll fall in love with it.

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Why You’ll Love This Homemade Southern Cornbread

It’s hard not to fall for a recipe that checks all the boxes: quick to make, uses pantry staples, and always satisfies. What sets this cornbread apart is its perfect balance of texture and flavor — crisp on the outside, tender and moist on the inside. It’s the kind of bread that doesn’t overpower but enhances everything it’s served with.

Plus, it comes together in just one bowl and bakes up beautifully in under 30 minutes. Whether you’re a seasoned cook or a baking newbie, this cornbread is nearly foolproof. One bite in, and you’ll see why it’s a staple in so many Southern kitchens.

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What Kind of Cornmeal Should I Use?

I always recommend using a medium-grind yellow cornmeal for that authentic Southern texture — it gives the bread just the right amount of crunch. Fine-ground cornmeal can make the cornbread too cakey, and while white cornmeal is often used in some parts of the South, yellow gives you that classic color and robust corn flavor.

Avoid self-rising cornmeal unless the recipe specifically calls for it — we’re controlling our own leavening agents here. And if you really want to elevate it, look for stone-ground cornmeal, which adds depth and a slightly rustic texture that feels homemade in the best way.

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Options for Substitutions

You can easily adjust this recipe based on dietary needs or pantry availability. Swap the whole milk with buttermilk for a tangier, richer flavor — a very Southern twist. If you’re dairy-free, unsweetened almond or oat milk works just fine.

No all-purpose flour? You can use a 1:1 gluten-free baking blend or even whole wheat flour, though the texture will be slightly denser. Want it sweeter? Add a tablespoon or two of honey or maple syrup to the batter. And for a cheesy kick, stir in a handful of shredded cheddar before baking.

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Ingredients for This Homemade Southern Cornbread

• Yellow Cornmeal: The star of the recipe, it brings that iconic golden hue and corn-rich flavor. Medium-grind is ideal for the best texture.
• All-Purpose Flour: Helps give the cornbread structure and a tender crumb, balancing out the coarse texture of the cornmeal.
• Granulated Sugar: Just enough to enhance the flavor without making it overly sweet.
• Baking Powder: Acts as the leavening agent, helping the cornbread rise and stay fluffy.
• Salt: Brings out all the flavors and keeps the bread from tasting flat.
• Milk or Buttermilk: Provides moisture and richness. Buttermilk adds a slight tang and extra tenderness.
• Eggs: Essential for binding the ingredients and creating a cohesive, cake-like structure.
• Butter (Melted): Adds depth, richness, and helps create those crispy, golden edges. You can use unsalted or salted based on preference.
• Optional Add-ins: Diced jalapeños, shredded cheese, or corn kernels can be folded in for a flavorful twist.

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Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 400°F (200°C). If you’re using a cast iron skillet (highly recommended for crispy edges), place it in the oven while it heats. This ensures your batter hits a hot surface and immediately starts forming that beautiful crust.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, sugar, and salt. This helps distribute everything evenly and prevents clumping later on.

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Step 3: Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk together the milk (or buttermilk), eggs, and melted butter. Make sure the butter isn’t too hot or it could cook the eggs.

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Step 4: Bring It All Together

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon just until everything is combined. The batter should be thick but pourable — don’t overmix or you’ll end up with dense cornbread.

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Step 5: Pour into the Pan

Carefully remove your hot skillet from the oven (or use a greased baking dish if you prefer). Add a small knob of butter to the skillet and let it melt, then swirl to coat the bottom. Pour the batter into the pan and use a spatula to smooth the top.

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Step 6: Bake to Golden Perfection

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If you like a deeper crust, leave it in for an extra couple of minutes — just keep an eye on it.

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Step 7: Cool and Slice

Let the cornbread rest in the pan for at least 10 minutes before slicing. This helps the structure set and makes it easier to cut clean squares. Serve warm, ideally with a pat of butter or a drizzle of honey.

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How Long to Prepare Homemade Southern Cornbread

Preparing this cornbread from start to finish is a breeze. In total, you’re looking at about 35 minutes — ideal for busy weeknights or spontaneous comfort food cravings.

Preparation Time: The mixing process takes no more than 10 minutes. Most of the ingredients are pantry staples, and it’s all mixed in two bowls — minimal cleanup!

Baking Time: Once it’s in the oven, give it 20 to 25 minutes to bake. The top should be golden, and the edges slightly crisp. You’ll know it’s ready when a toothpick inserted into the center comes out clean.

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Tips for Perfect Homemade Southern Cornbread

• Use a Cast Iron Skillet: It retains heat and gives you those signature crisp edges. Preheat the skillet for an extra layer of texture.
• Don’t Overmix: Stir the batter until just combined. Overmixing activates the gluten in the flour, which can make the cornbread dense.
• Room Temperature Ingredients: Let your milk and eggs sit out for a few minutes. They blend better with the batter and help it rise evenly.
• Melted Butter Trick: Let the melted butter cool slightly before adding it to the wet mix — this prevents it from cooking the eggs.
• Customize It: Add-ins like jalapeños, corn kernels, or cheddar cheese can elevate the flavor and presentation.

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Watch Out for These Mistakes While Cooking

• Cold Skillet or Pan: Pouring batter into a cold pan won’t yield that signature golden crust. Always preheat.
• Wrong Cornmeal Texture: Using fine or self-rising cornmeal will drastically change the texture and flavor.
• Baking Too Long: Overbaking dries out the cornbread. Keep an eye on it after 20 minutes.
• Skipping the Rest Time: Cutting into it immediately can cause it to crumble. Let it rest 10 minutes.
• Improper Measurement: Use proper measuring tools — too much flour or cornmeal can make the bread crumbly or heavy.

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What to Serve With Homemade Southern Cornbread?

1. Classic Chili

Hearty, spicy chili and a warm square of cornbread are a match made in Southern heaven.

2. Collard Greens

The savory, slightly bitter greens pair beautifully with the mild sweetness of cornbread.

3. BBQ Pulled Pork

Cornbread soaks up every bit of juicy BBQ, creating an irresistible flavor combo.

4. Fried Chicken

Crispy fried chicken alongside soft, buttery cornbread is pure Southern comfort food.

5. Honey Butter or Fruit Jam

For a simple, sweet snack or breakfast, slather with honey butter or your favorite jam.

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Storage Instructions

Room Temperature: If you plan to eat the cornbread within 1–2 days, store it tightly wrapped or in an airtight container at room temperature. Keep it away from direct sunlight or moisture.

Refrigeration: For longer freshness (up to 5 days), refrigerate the cornbread. Wrap it in foil or place it in a sealed container to prevent it from drying out.

Freezing: Homemade Southern Cornbread freezes well. Wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, pop them in a toaster oven or microwave until warmed through.

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Estimated Nutrition

Per serving (1 of 9 squares):

• Calories: ~180
• Protein: 4g
• Carbohydrates: 27g
• Sugar: 4g
• Fat: 6g
• Saturated Fat: 3.5g
• Fiber: 1g
• Sodium: 220mg

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Frequently Asked Questions

Can I make this cornbread without a cast iron skillet?

Absolutely. A glass or metal baking dish works well. Just make sure to grease it thoroughly.

Can I use buttermilk instead of regular milk?

Yes, and I highly recommend it! Buttermilk adds richness and a slight tang that complements the corn flavor beautifully.

How do I make this cornbread gluten-free?

Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure your cornmeal is also certified gluten-free.

Why is my cornbread dry?

Dryness usually comes from overbaking or incorrect measurements. Use a timer and measure ingredients accurately.

Can I make this ahead of time?

Yes! You can bake the cornbread a day in advance. Just store it tightly covered and reheat before serving.

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Conclusion

Homemade Southern Cornbread is more than a side dish — it’s a celebration of flavor, texture, and comfort. With its golden crust, tender crumb, and versatility, it fits into nearly any meal or stands on its own as a hearty snack. Whether you’re serving it with a steaming bowl of chili or enjoying it with a swipe of butter for breakfast, this cornbread delivers warmth and nostalgia in every bite. Once you try it, you’ll see why it remains a cherished staple across Southern kitchens.

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