Classic Southern Cornbread Recipe
Bring a touch of southern charm to your kitchen with our Classic Southern Cornbread Recipe. This cornbread is a delightful blend of sweet and savory with a golden, crispy crust. It’s the perfect side dish for your favorite soups, stews, or chili.
Ingredients
- 1.5 cups of cornmeal
- 0.5 cup of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of baking powder
- 1/4 cup of granulated sugar
- 1 cup of buttermilk
- 2 large eggs
- 1/4 cup of vegetable oil
- 2 tablespoons of unsalted butter
Instructions
- Preheat your oven and prepare the skillet: Start by preheating your oven to 425°F (220°C). Place the butter in a 9-inch cast-iron skillet and put the skillet into the oven while it preheats.
- Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, salt, baking powder, and sugar.
- Add the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil. Add these wet ingredients to the dry ingredients, stirring until just combined.
- Bake the cornbread: Remove the hot skillet from the oven (be careful, it’s hot!) and pour the cornbread batter into it. Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow your Classic Southern Cornbread to cool for a few minutes before slicing and serving.
Tips
- For a more savory cornbread, you can reduce the amount of sugar or omit it entirely.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Get ready to add a taste of the South to your meals with this Classic Southern Cornbread Recipe. Don’t forget to share your cornbread creations with us using the hashtag #SouthernCornbreadCharm!
