Real Southern Cornbread
Ingredients
- 1 cup yellow cornmeal
fresh, and preferably stone-ground
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons sugar
- 1/4 cup corn oil
or plain vegetable oil
- 2 tablespoons unsalted butter
Directions
- 1
Put the skillet in the oven and preheat to 375 degrees.
- 2
Combine the dry ingredients except for the baking soda in a bowl.
- 3
In another bowl, mix the buttermilk and the baking soda.
- 4
Set aside.
- 5
In a small bowl, beat the egg with the sugar until combined.
- 6
Add the oil and mix until combined.
- 7
Pour this mixture into the buttermilk/baking soda, and mix.
- 8
When the oven is preheated, toss the butter into the skillet and let it melt.
- 9
Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- 10
Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- 11
Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- 12
Turn out onto a cutting board, cut into wedges and serve.
- 13
NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- 14
It may just be my upbringing, but it tastes better somehow.
- 15
And please do not add the baking soda to the dry ingredients.
- 16
I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
Real Southern Cornbread
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Based on 150 ratings
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About this Recipe
Craving that authentic taste of the South? This Real Southern Cornbread recipe brings the warmth and comfort of a classic straight to your table, perfect for sopping up gravy or pairing with your favorite chili.
This cornbread truly works because it balances the robust flavor of yellow cornmeal with the tenderness provided by unbleached all-purpose flour. The essential addition of buttermilk creates a moist, tangy crumb, while the precise combination of baking powder and baking soda ensures a perfect rise and light texture without being overly cake-like.
What you'll experience is a loaf with a beautifully golden exterior and a wonderfully moist, tender interior that still holds that distinctive, slightly coarse texture inherent to true Southern cornbread. The subtle hint of sugar provides a gentle sweetness that complements both savory and sweet applications, making it incredibly versatile for any meal. It's a comforting classic that will quickly become a family favorite.
- To customize, you can adjust the amount of sugar for a more savory or sweeter cornbread, depending on your preference. For a richer, deeper corn flavor, always opt for fresh, stone-ground yellow cornmeal as suggested.
- If you don't have corn oil, plain vegetable oil works just as well to provide moisture and a tender crumb.
Serve this Real Southern Cornbread warm, straight from the pan, perhaps with an extra pat of unsalted butter. It's the ideal companion to hearty stews, chili, collard greens, or simply enjoyed on its own.