Southern Style Cornbread
This Southern Style Cornbread is a golden, crispy-edged classic with a soft, tender center. Made with buttermilk and baked in a hot cast iron skillet, it delivers rich flavor and a perfect crumb. Serve it warm with butter, honey, or beside your favorite Southern dishes for a comforting homemade touch.
Ingredients
- 1 cup cornmeal (preferably stone-ground yellow cornmeal)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter or bacon drippings
- 2 tablespoons vegetable oil
Instructions
Preheat Oven:
- Heat your oven to 425°F (220°C). Place a 9-inch cast iron skillet inside to heat up.
Mix Dry Ingredients:
- In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using).
Mix Wet Ingredients
- In another bowl, whisk together buttermilk, eggs, and melted butter or bacon drippings.
Combine:
- Pour the wet mixture into the dry ingredients and stir just until blended. Don’t overmix.
Heat the Skillet:
- Carefully remove the hot skillet from the oven. Add the vegetable oil, swirl to coat, and pour in the batter. You should hear a nice sizzle — that’s what gives the crust its crisp texture.
Bake:
- Bake for 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Serve:
- Let it cool for 5 minutes before slicing. Serve warm with butter, honey, or alongside chili, greens, or fried chicken.
Notes
View this Cookware Sets for the Southern Style Cornbread....
