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Easy Southern Cornbread

Three golden-brown slices of delicious cornbread stacked on a white plate.
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A simple recipe for classic, golden cornbread with a tender crumb and slightly crisp edges, perfect for any meal.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. If using a preheated cast iron skillet, carefully remove it from the oven and pour the batter into the hot skillet. The batter should sizzle.
  6. If using a baking pan, grease and flour an 8×8 inch baking pan or a 9-inch round cake pan and pour the batter into it.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Let the cornbread cool slightly in the pan before cutting into squares or wedges.

Notes

  • For a richer flavor, you can substitute half-and-half or whole milk for the buttermilk.
  • Add shredded cheddar cheese and diced jalapeños to the batter for a spicy variation.
  • Serve warm with butter, honey, or alongside your favorite chili or stew.

Nutrition

Find it online: https://blissbatter.com/easy-cornbread-recipe-from-scratch/