Classic Southern Cornbread
This golden, tender cornbread strikes the perfect balance between sweet and savory with a slightly crispy crust and moist, fluffy interior. Made with simple pantry ingredients and baked in a cast iron skillet for that authentic Southern touch, it's the ideal accompaniment to chili, barbecue, or enjoyed warm with butter and honey.
Equipment
- 9-inch cast iron skillet or 8x8-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
Ingredients
- 1 cup yellow cornmeal 140g, medium or fine grind
- 1 cup all-purpose flour 125g
- 1/4 cup granulated sugar 50g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk 240ml, room temperature
- 2 large eggs room temperature
- 1/3 cup unsalted butter 75g, melted and slightly cooled
- 2 tablespoons vegetable oil for greasing the skillet
Instructions
- Preheat oven to 400°F (200°C). Place cast iron skillet with vegetable oil in the oven while it preheats for at least 10 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a medium bowl, whisk together milk, eggs, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined with no dry pockets remaining; do not overmix as small lumps are fine.
- Carefully remove hot skillet from oven and swirl to coat bottom and sides with oil. Pour batter into the hot skillet and spread evenly.
- Bake for 20-25 minutes until golden brown on top and a toothpick inserted in center comes out clean or with just a few crumbs.
- Let cool in skillet for 5-10 minutes before slicing and serving warm with butter, honey, or jam.
Notes
- For extra crispy edges, make sure your skillet is very hot before adding the batter - you should hear a sizzle when the batter hits the pan.
- Don't have a cast iron skillet? Use an 8x8-inch or 9x9-inch baking pan greased with butter instead, though you won't get the same crispy crust.
- Adjust sweetness to taste: reduce sugar to 2 tablespoons for a more savory cornbread, or increase to 1/3 cup for a sweeter version.
- For buttermilk cornbread, substitute buttermilk for regular milk and reduce baking powder to 2 teaspoons while adding 1/2 teaspoon baking soda.
- Add-ins: Fold in 1/2 cup shredded cheddar cheese, 1/4 cup diced jalapeños, or 1/2 cup corn kernels for variety.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 5-10 minutes.
- Freezing: Wrap individual slices in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly.
- Make it gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
- The key to tender cornbread is not overmixing - stir just until the dry ingredients are moistened, even if the batter looks lumpy.
- Room temperature ingredients help create a more uniform texture and prevent the melted butter from solidifying when mixed with cold milk or eggs.
Nutrition
Serving: 1SliceCalories: 245kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 8gVitamin A: 8IUCalcium: 12mgIron: 8mg
Tried this recipe?Let us know how it was!