Southern Cornbread

Name: Southern Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 tbsp granulated sugar; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk, or regular milk with 1/2 tsp vinegar added; 1 egg, beaten; 2 tbsp butter, melted, plus extra for greasing the pan; 1 tbsp bacon fat, optional, for authentic Southern flavor; to taste honey, for serving, optional

Classic Southern-style cornbread: golden, tender, and just a little bit crumbly. Delicious with chili or barbecue.

35 minEasyServes 8190 cal/serving

Southern AmericanSideOvenVegetarianLow-SodiumAlcohol-FreeNightshade-Free

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Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk, or regular milk with 1/2 tsp vinegar added
1 egg, beaten
2 tbsp butter, melted, plus extra for greasing the pan
1 tbsp bacon fat, optional, for authentic Southern flavor
to taste honey, for serving, optional

Instructions

1

Preheat your oven to 400°F (200°C). Place a 8-inch cast iron skillet in the oven to heat while you prepare the batter. If you don't have a cast iron skillet, grease an 8-inch baking pan instead.
2

In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until well combined.
3

In a separate bowl, whisk together 1/2 cup or regular milk with 1/2 tsp vinegar added buttermilk, 1 beaten egg, and 2 tbsp melted, plus extra for greasing the pan butter until smooth.
4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined - do not overmix. A few small lumps in the batter are fine.
5

If using a cast iron skillet, carefully remove the hot skillet from the oven using oven mitts. Add 1 tbsp optional, for authentic Southern flavor bacon fat or a tablespoon of butter to the hot skillet and swirl to coat the bottom and sides.
6

Pour the batter into the prepared skillet or baking pan, spreading it evenly with a spatula.
7

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8

Allow the cornbread to cool in the pan for 5-10 minutes before slicing.
9

For traditional Southern serving, slice the cornbread into wedges and serve warm with additional butter or to taste for serving, optional honey if desired.
10

Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 1 week. It can also be frozen for up to 3 months.

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Questions

What temperature do I cook Southern Cornbread at?

For Southern Cornbread, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 25 minutes, in step 7.

Why does Southern Cornbread say not to overmix?

Step 4 reads: "Stir just until combined - do not overmix." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of buttermilk in Southern Cornbread?

The entry for Southern Cornbread calls for 1/2 cup buttermilk, or regular milk with 1/2 tsp vinegar added. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Southern Cornbread gluten-free?

Yes. The gluten in Southern Cornbread is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Southern Cornbread contain eggs?

Yes: 1 egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Southern Cornbread?

Refrigerate what is left of Southern Cornbread within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

Fried Catfish main
Loaded Baked Sweet Potato main
Sheet Pan Greek Chicken and Potatoes main

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