Southern Cornbread Recipe
Cornbread has deep roots in Southern cuisine, with its origins tracing back to Native American communities who introduced European settlers to cornmeal as a versatile ingredient. Over time, cornbread evolved into a Southern classic, with each region putting its spin on the dish.
Equipment
- 8-inch cast iron skillet (or an oven-safe baking dish)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a lightly sweet touch)
- 1 cup buttermilk (or regular milk with 1 tablespoon of vinegar)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Instructions
- Preheat Your Oven:Set your oven to 425°F (220°C) and place the cast iron skillet inside to preheat. A hot skillet ensures the cornbread develops a crispy, golden crust.
- Mix Dry Ingredients:In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using). This ensures an even distribution of leavening agents.
- Prepare Wet Ingredients:In a separate bowl, whisk together the buttermilk, eggs, and melted butter. The buttermilk adds a tangy flavor and keeps the cornbread moist.
- Combine Wet and Dry Mixtures:Gradually pour the wet mixture into the dry ingredients. Stir just until combined. Avoid overmixing to keep the cornbread tender.
- Grease the Skillet:Using an oven mitt, carefully remove the hot skillet from the oven. Add a small knob of butter or a tablespoon of oil, swirling it to coat the bottom and sides of the skillet.
- Pour and Bake:Pour the batter into the hot skillet, spreading it evenly. Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:Allow the cornbread to cool in the skillet for 5 minutes. Slice into wedges and serve warm with your favorite accompaniments like butter, honey, or jam.