Description
This Easy Southern Cornbread recipe features a moist, tender crumb with a classic slightly sweet flavor. Made with yellow cornmeal, buttermilk, and a touch of sugar, it’s baked in a hot cast-iron skillet for a crisp golden crust, perfect as a side for chili, barbecue, or any Southern-inspired meal.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat thoroughly. This ensures the skillet is hot when adding the batter, promoting a crispy crust.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, beat the egg and stir in the buttermilk and melted butter until evenly combined. This mixture adds moisture and richness to the cornbread.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently, stirring just until the batter is combined and smooth; do not overmix to avoid tough cornbread.
- Prepare Skillet: Carefully remove the hot skillet from the oven, grease it generously with butter to prevent sticking and add flavor.
- Bake Cornbread: Pour the batter into the prepared hot skillet, spreading it evenly. Bake in the oven for 20 to 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the skillet from the oven and let the cornbread cool slightly before slicing. Serve warm as a delicious side dish to your favorite meals.
Notes
- For a richer flavor, you can add a tablespoon of honey or increase sugar slightly if you like it sweeter.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Using a cast-iron skillet is key to achieving that crispy crust; if unavailable, a regular oven-safe pan will still work.
- Don’t overmix the batter; a few lumps are okay to keep the cornbread tender.
- Leftover cornbread can be reheated in the oven or toasted for a crispy finish.
