There’s something downright magical about a golden wedge of Southern cornbread fresh from the oven. That crisp, buttery crust giving way to a tender, slightly crumbly interior—it’s the kind of side dish that turns a simple meal into something special. Whether you’re pairing it with a steaming bowl of chili, sopping up barbecue sauce, or just slathering it with honey butter as an afternoon snack, this recipe is a keeper.
Why This Recipe Works
- Stone-ground cornmeal—the real MVP here—gives it that rustic, nutty depth you just can’t fake with the supermarket stuff.
- A touch of honey or sugar (your call) balances the savory notes without turning it into dessert.
- Baking in a scorching-hot cast-iron skillet? That’s the secret to the kind of crust dreams are made of.
Essential Ingredients & Tools
Ingredients
- 1 cup stone-ground cornmeal (go for medium grind—it’s the Goldilocks of texture; substitute regular cornmeal if needed)
- 1 cup all-purpose flour (or gluten-free blend if needed)
- 1 tbsp sugar (skip it if you’re team savory)
- 1 tbsp baking powder (freshness matters—if it doesn’t fizz in water, toss it)
- 1 tsp salt (cut back if using salted butter)
- 1 cup whole milk (or buttermilk for that tangy kick)
- 1 egg (or flax egg for a vegan twist)
- ¼ cup melted butter (or bacon fat if you’re feeling extra Southern, or vegetable oil for a lighter option)
Tools
- 10-inch cast-iron skillet (non-negotiable for that crust; use a greased 9×9-inch baking pan as a substitute)
- Two mixing bowls (one for dry, one for wet—no shortcuts)
- Whisk (because clumpy batter is the enemy)
- Cooling rack (unless you like soggy bottoms)
Serves: 8 | Prep: 10 min | Cook: 20 min | Total: 30 min
How to Make Southern Cornbread
- Blast that oven to 400°F (200°C) and toss your cast-iron skillet in there to heat up. This isn’t just a suggestion—it’s the difference between good cornbread and holy-cow-this-is-amazing cornbread. The hot skillet creates an instant sear, locking in moisture while forming that signature crisp crust.
- Whisk together the dry stuff—1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tbsp baking powder, and 1 tsp salt. If your baking powder’s been sitting in the pantry since last Thanksgiving, test it. No bubbles? Toss it. Fresh baking powder ensures a light, airy rise.
- Mix the wet ingredients—1 cup milk, 1 egg, and ¼ cup melted butter—until smooth. Room temp is best here, unless you enjoy battling stubborn lumps. Cold ingredients can lead to uneven mixing and clumps.
- Fold the wet into the dry—gently. Overmixing is the fast track to tough cornbread, and nobody wants that. A few lumps? Totally fine. They’ll hydrate during baking.
- Pull that screaming-hot skillet out, give it a quick swipe of butter or oil, and pour in the batter. That sizzle? Music to my ears. The immediate heat exposure jumpstarts the Maillard reaction, creating complex flavors and browning.
- Bake for 18–22 minutes until golden and a toothpick comes out clean. For extra crunch, hit it with the broiler for the last minute—just don’t walk away. Overbaking dries it out, so pull it when the edges are set but the center still has a little spring.
- Let it cool for 5 minutes before slicing. Patience pays off with cleaner slices and better texture. The crumb needs time to set, preventing crumbling.
Pro Technique
- The Skillet Trick—Preheating isn’t optional. It’s what gives you that crackly, caramelized crust. Bonus points if you use bacon fat instead of butter—its high smoke point and savory notes elevate the richness.
- Let the Batter Rest—5 minutes before baking lets the cornmeal hydrate and the baking powder wake up. No gritty textures here.
- Don’t Overbake—Cornbread keeps cooking after it’s out of the oven. Pull it when the edges are set but the center still has a little spring.
Chef’s Wisdom
- Cornmeal Matters—Stone-ground is the way to go. It’s got more flavor and texture than the bland, mass-produced stuff. For a traditional Southern style, use white cornmeal; yellow cornmeal adds a slightly sweeter, earthier note.
- Buttermilk Hack—If you use it, add ½ tsp baking soda to balance the tang. It’ll give you a better rise, too. The lactic acid in buttermilk tenderizes the crumb, but balance is key—too much tang overwhelms the corn’s natural sweetness.
- Reviving Leftovers—Sprinkle with water and warm in a 300°F oven for 5 minutes. It’s like a cornbread resurrection. The steam rehydrates the crumb while the oven restores crispness.
Perfect Pairings
Complementary Dishes
- Smoky BBQ Ribs: The cornbread’s sweetness cuts through the ribs’ richness, while its crumb soaks up tangy sauce. Serve warm for contrast.
- Spicy Chili: The mild, buttery cornbread balances the chili’s heat. Crumble it into the bowl for added texture.
Drinks
- Zinfandel: This fruit-forward red wine mirrors the cornbread’s sweetness without overpowering it.
- Crisp Lager: The beer’s carbonation and light bitterness cleanse the palate after each rich bite.
Something Sweet
- Honey-Drizzled Cornbread: For breakfast, warm slices and drizzle with local honey. Pair with whipped butter for decadence.
- Peach Compote: Top with warm, spiced peaches for a Southern-inspired dessert.
Storage & Freshness Guide
- Keep it fresh—Store at room temp in an airtight container with a paper towel to soak up moisture. Avoid plastic wrap—it traps steam, softening the crust.
- Freeze for later—Wrap slices in foil and stash in a zip-top bag for up to 3 months. Reheat in the oven to bring back the crunch.
- Best pairings—BBQ ribs, chili, or just a smear of honey butter. It’s also killer crumbled into a bowl of pinto beans.
Ingredient Variations and Their Impact
- Cheesy—Fold in ½ cup sharp cheddar for extra richness. The cheese melts into the batter, adding richness and reducing crumbliness.
- Spicy—Add diced jalapeños and fresh corn for a kick. The jalapeños’ heat contrasts the sweetness, while corn adds juicy bursts.
- Herb-Infused—Rosemary or thyme in the batter? Yes, please. Herbs lend aromatic complexity, perfect for savory pairings.
- Gluten-Free—Swap in a 1:1 GF flour blend and maybe a little extra milk. GF flours absorb more liquid, so adjust as needed.
This isn’t just cornbread—it’s a little slice of Southern comfort. Crispy edges, tender middle, and the kind of flavor that makes you go back for seconds. Bake it, share it, and watch it disappear. Happy eating, y’all.
Southern Cornbread: The Comfort Food That Never Lets You Down
Recipe Controls
Make the best Southern Cornbread with my easy recipe. Crispy crust, tender crumb, and perfect for chili or honey butter. Get the recipe now!
Ingredients
For the Cornbread
-
1 cup stone-ground cornmeal
-
1 cup all-purpose flour
-
1 tbsp sugar
-
1 tbsp baking powder
-
1 tsp salt
-
1 cup whole milk
-
1 large egg
-
¼ cup unsalted butter (melted)
Instructions
-
Preheat oven to 400°F (200°C) and place cast-iron skillet inside to heat.01
-
Whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.02
-
In a separate bowl, mix 1 cup milk, 1 egg, and ¼ cup melted butter until smooth.03
-
Gently fold wet ingredients into dry ingredients until just combined.04
-
Carefully remove hot skillet, grease lightly, and pour in batter.05
-
Bake for 18–22 minutes until golden and a toothpick comes out clean.06
-
Cool on a wire rack for 5 minutes before slicing.07
