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A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
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Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
This southern recipe takes 32 minutes to prepare and yields 8 servings. At 208.05 calories per serving with 6.01g of protein, it's a beginner-friendly recipe perfect for side or brunch or dinner.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
Fold 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the batter before pouring it into the skillet.
Gently stir in 1 cup of fresh, frozen (thawed), or canned (drained) corn kernels into the batter for added texture and sweetness.
Add 2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme to the dry ingredients for an aromatic twist.
For a sweeter, more cake-like cornbread, increase the granulated sugar to 1/4 cup (50g).
Cornmeal is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy to fuel your body and brain.
Whole-grain cornmeal contains dietary fiber, which is important for digestive health, helping to promote regularity and support a healthy gut microbiome.
Cornmeal provides essential minerals like phosphorus, which is vital for bone health, and magnesium, which plays a role in muscle function and energy production.
One slice of this cornbread (approximately 1/8th of the recipe) contains around 220-250 calories, depending on the exact ingredients used, such as full-fat vs. low-fat buttermilk.
Cornbread can be part of a balanced diet. It provides energy from carbohydrates and some fiber from the cornmeal. However, it is also a source of refined flour, butter, and sodium. Enjoying it in moderation as a side dish is the best approach.
Yes, you can. A 9-inch round cake pan or an 8x8-inch square baking pan will work. Grease the pan well. While you won't get the same distinctively crispy crust, the cornbread will still be delicious. You can preheat the metal pan as well, but be extremely careful when handling it.
Dryness is usually caused by overbaking or overmixing the batter. Bake just until a toothpick comes out clean, and mix the batter only until the ingredients are moistened. Using full-fat buttermilk also helps ensure a moist crumb.
Absolutely. While yellow cornmeal is classic, you can use white cornmeal for a slightly milder flavor. A stone-ground cornmeal will give a more rustic, heartier texture. Avoid using corn flour or masa harina, as they will produce a very different result.
Store leftover cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, though it may become drier.