southern cornbread

Fill your kitchen with the aroma of <strong>homemade cornbread!</strong> My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

The Best Homemade Cornbread Recipe

all-purpose flour

yellow cornmeal

sugar

salt

baking powder

neutral oil or melted butter

milk

Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.

In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

https://content.jwplatform.com/videos/&rdquo;QAkjsVYB&rdquo;.mp4

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Old Fashioned Southern Cornbread is a great bread to serve with real butter and honey or a drizzle of blackstrap molasses. Serve it as a side dish with a piping hot bowl of soup or a meaty chili. Or try it Southern style  crumbled in a tall glass of cold milk. Yes, traditionally you have this with buttermilk but we do not use it. We use cold regular old organic milk.

Southern Cornbread Without Buttermilk  Recipe 

4tsp baking powder

tsp salt

eggs

vegetable or canola oil

cooking spray

Preheat oven to 425° and coat the inside...

Preheat oven to 425° and coat the inside of a 9-inch pie plate or  9 to 10 inch cast iron skillet or  8x8 baking dish with cooking spray or real butter.

In a large bowl, mix cornmeal, flour, sugar,...

In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl whisk eggs, milk, and...

In a separate bowl whisk eggs, milk, and oil.

Pour wet ingredients in the cornmeal/flour mixture and...

Pour wet ingredients in the cornmeal/flour mixture and stir until mixed well.  This is not a super smooth batter, so don't obsess over a couple of lumps.

Pour batter into prepared dish/skillet and bake for...

Pour batter into prepared dish/skillet and bake for 20-to 25 minutes. The top will be golden brown and the sides crunchy. Cut and serve.

Southern Style Corn Bread - crumbly, moist and buttery Southern cornbread all made from scratch with cornmeal, flour, butter, eggs, buttermilk, and a little sugar. Makes a wonderful snack or side to your bean dishes, stews, soups and ribs. You can never go wrong with this quick and easy Southern classic!

Southern Style Corn bread

all-purpose flour ((see notes))

cornmeal

baking soda

sugar ((optional, see notes))

buttermilk

unsalted butter (, melted)

bacon drippings (,

butter

Preheat the oven to 350 degrees F.  Grease the skillet with bacon drippings or butter. Set aside.

In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, and salt.

Whisk in buttermilk, butter, and lightly beaten eggs until well combined.

Heat up cast iron until hot, remove from the heat and carefully pour in batter. The cast skillet gives it a crispy bottom and side crust; sub with a 9 or 10-inch baking pan. 

Bake for about  15-18 minutes or until golden or deeply brown and skewer inserted in center comes out clean.

Brush top of the cornbread with melted butter after it comes off the pan. Serve with your favorite stews, soups or protein-based meal.

Southern cornbread is one of the best comfort foods there is. Done right, it's moist inside with a nice outer crust and lightly crumbly texture. Goes great with pinto beans, soup, or alongside just about anything you're fixin' for dinner.

Easy Southern Cornbread

buttermilk milk

bacon fat and/or butter

Tbsp baking powder

corn meal (NOT self rising)

flour, all purpose (NOT self rising)

Note:&nbsp; If you want to turn regular milk into buttermilk, simply add the milk to a bowl and add about 1 tsp apple cider vinegar.&nbsp; Let it sit until you get the rest of the ingredients combined (about 10 minutes).

Preheat oven to 400 F.&nbsp;

In a cast iron skillet, add fat and/or butter and place in the oven to melt as the oven heats up.

Mix all dry ingredients in a medium-sized bowl until incorporated.&nbsp;

In a large bowl, beat the eggs.&nbsp;

Add the dry ingredients to the eggs and mix.&nbsp; Add the milk and hot fat from the pan and mix gently until incorporated.&nbsp;

Add batter to the hot skillet and cook for 25-30 minutes or until golden brown.&nbsp; Serve right away with butter.&nbsp; Leftovers can be stored in the refrigerator for a few days.

Classic, buttery and sweet Cornbread Recipe For One can be made in a small cast iron skillet or mini baking dish.

Cornbread For One

all purpose flour

Heat the oven to 400 degrees F (200 degrees C).&nbsp;

In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.

In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.

Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened.

Pour batter into small greased pan and spread evenly. *(See Notes)

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

https://embed.mediavine.com/videos/qkl1rg4xdlmio7io6tg0

This classic, buttery and sweet Cornbread Recipe For One can be made in a small cast iron skillet or mini baking dish. Included is a step-by-step video on how to make this cornbread recipe.  It’s the perfect size if you’re cooking for one.

Cornbread Recipe For One

An easy-to-make, crumbly southern-style buttermilk cornbread recipe cooked in a cast-iron skillet. Serve this cornbread with a slather of butter alongside a heaping bowl of collard greens!

Classic Southern Buttermilk Cornbread

butter + 2 tablespoons melted butter (unsalted)

yellow cornmeal (210 grams, weighed

all-purpose flour (60 grams, weighed

honey (optional)

buttermilk (whole

Preheat your oven to 400°F. Place two tablespoons of butter in the cast-iron skillet and place the skillet in the oven for about five minutes while you mix the cornbread batter.

To a medium mixing bowl, add the cornmeal, flour, baking powder, baking soda, and salt. Use a whisk to mix the dry ingredients together.

To a small mixing bowl, add the buttermilk, honey (if using), and eggs. Use a whisk to beat the wet ingredients together until combined. Pour the melted butter into the batter and mix with the rubber spatula until combined.

Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix the batter until no more dry cornmeal is visible. Remove the skillet from the oven and carefully pour the batter into the hot skillet.

Bake the cornbread n the preheated oven for 20-25 minutes or until golden brown on top. Allow the cornbread to cool for 10 minutes, slice, and enjoy! Serve slices with butter slathered on them if desired.

A classic old-fashioned Southern cornbread recipe -- just like Grandma made it!

Southern Cornbread Recipe

eggs ((or 1 extra-large egg))

vegetable oil

Heat a 10-inch cast iron skillet in the oven while you preheat the oven to 450°F.

In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.

Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this).

Pour the batter into the greased skillet.

Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 15 minutes.

Southern Cornbread takes simple yellow cornmeal and brings out the naturally sweet flavor of corn, without adding sugar. Cooked in a cast iron skillet with bacon drippings - it will please even the toughest critics.

Southern Cornbread

buttermilk (shaken)

Preheat the oven to 425°F and place a rack in the middle. Place a 10 inch cast-iron pan, a small pie pan, or an 8x8 square baking dish in the oven to preheat with the pan.

While the oven is preheating, melt the butter in the microwave or in a small pan on the stove. Set it aside to cool.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter.

Add the flour-cornmeal mixture and stir just until combined.

Pour the batter into the pan. Bake until the cornbread begins to brown, especially around the edges. A toothpick inserted in the center should come out clean - about 18 - 24 minutes. Cool for about 10 minutes before serving.

Southern cornbread without buttermilk is an easy skillet recipe that only takes a few minutes to whip up and get into the oven.

Easy Southern Cornbread Without Buttermilk (Skillet Recipe)

2% milk

sour cream

Preheat the oven to 425-degrees and place the...

Preheat the oven to 425-degrees and place the cast iron skillet into the oven while you prepare the cornbread.

Add the cornmeal, flour, salt, baking soda, and...

Add the cornmeal, flour, salt, baking soda, and baking powder to a bowl and mix.

Next, add the eggs, vegetable oil, sour cream,...

Next, add the eggs, vegetable oil, sour cream, milk, and mix.

Remove the skillet from the oven and grease...

Remove the skillet from the oven and grease with butter - be careful it will be hot!

Pour the cornbread batter into the skillet and...

Pour the cornbread batter into the skillet and bake for approximately 25-30 minutes or until a toothpick or cake tester comes out clean. The top of the cornbread will also be light golden brown.

https://mediavine-res.cloudinary.com/video/upload/ihge3sworievha2q6emo.mp4

Easy Southern Cornbread Without Buttermilk

Fluffy, buttery, moist and easy, this homemade Cornbread is the perfect addition to your family dinner table. Or as a delicious snack!

Cornbread Recipe

honey

8.5 oz creamed corn

Preheat oven to 375 degrees. Spray a glass 9x13 dish or large cast-iron skillet with nonstick cooking spray and set aside.

In a large bowl, whisk cornmeal, flour, salt, sugar, and leavenings together until well combined.

Create a well in the center of the dry ingredients and measure and pour in the remaining wet ingredients. Slowly stir together until a uniform batter forms. Pour into prepared baking dish.

Bake 20-25 minutes or until the edges and top have browned slightly. Remove from oven and cool at least 15 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613432006/ckuf3cmqvk7iosmoytko.mp4

Fluffy, buttery and moist, this easy, homemade Cornbread Recipe is the perfect addition to your family dinner table. Or as a delicious snack!

The *BEST* Cornbread Recipe

Easy Traditional Southern-Style Cornbread made with buttermilk and stone-ground cornmeal and is full of rich corn flavor, and has a deliciously crunchy crust.

Southern Cornbread with Buttermilk

peanut oil (plus one tablespoon to grease the skillet)

Preheat your oven to 450 °F.

Add one tablespoon of oil to a 10-inch cast-iron skillet or metal cake pan and place in the oven to heat for five to ten minutes.

While the skillet is heating, add the cornmeal, flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.

Mix the eggs, buttermilk, and peanut oil in a smaller bowl.

Add the wet ingredients to the dry ingredients and stir with a spoon to combine. Only mix until the batter is moistened. It&#39;s okay if there are a few dry spots or lumps. Do not overmix.

Carefully remove the heated skillet from the oven. Tilt the pan slightly in a circle and swirl the oil around to ensure it coats the bottom and halfway up the sides of the skillet. Add the batter.

Bake for approximately 20 minutes or until the top of the cornbread is golden brown and the bread starts pulling away from the sides of the pan. The center should also spring back when pressed, and a toothpick inserted in the center should come out clean.

Place the skillet on a baking rack for five minutes to cool. 

To remove the cornbread from the skillet, place a plate that is a few inches wider than the skillet over the top of the pan. Use hot pads and hold on to both the skillet and the plate; carefully flip the skillet and dish over at the same time and remove the skillet. If you prefer, you can cut the cornbread into wedges and serve straight from the skillet.

Serve immediately while it&#39;s still hot with plenty of butter.  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663764771/itrtvrdphniggefp2rbl.mp4

Easy Southern Cornbread with Buttermilk is full of rich corn flavor and texture, with a deliciously crunchy crust. Made with stone-ground cornmeal, this moist, savory cornbread is a true reflection of southern goodness!

Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges.

Southern Skillet Cornbread

flour

buttermilk (full fat is best)

Preheat oven to 450°F.

In a 10-inch cast iron skillet over medium heat, add ¼ cup butter and allow to melt.

While butter is melting, in a large mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt. Whisk together.

Add buttermilk, eggs, and melted butter to the cornmeal mixture. Whisk until just combined.

Place skillet back over medium heat. Add remaining 2 tablespoons of butter to skillet and allow to melt, tilting to coat the whole pan.

When butter is melted, pour in batter (don&#x27;t stir) and allow to cook for one minute.

Transfer skillet to oven and bake for  20-25 minutes until cooked through, and lightly browned on the edges.

https://content.jwplatform.com/videos/7RN27JVk.mp4

Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crispy edges.

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

I will never make cornbread with jiffy again!! This is easy, fast to put together and delicious. As an addition I melted a pat or two of butter in a cast iron skillet and then poured in the mix. 
WOW!!! Cornbread heaven!!

I swapped the all purpose flour with oat flour and the bread is tasty but not hard, it crumbles :/
I baked it for 30 min
Any idea why did the bread come out like that and what can I try to do to fix it?

This was a waste of time, it didn't cook for that long, I had to wait about two hours! I don't recommend it!!

This cornbread tasted delicious but was very crumbly. Do you have any idea why that is and what I could do to change it. I followed the recipe exactly.

Hi Debra 

The cornbread was crumbly because your binding agent which is the egg didn’t mix well with the rest of the batter. I’m not sure why the recipe doesn’t specify to beat the egg first before pouring in the mix. This really helps with crumbly texture and makes the cornbread more solid. Also wait atleast 20 min after cornbread is taken out of the oven before you cut it. These two tips should do the trick

I made mini muffins with this recipe, baked 11 minutes and omg!!!! They're were amazing.

Excellent cornbread, baked in a small pyrex pan. I reduced sugar to 1/2 cup, salt to 1/2 tsp and still tasted great. I beat the egg lightly before adding, which might help with folks' "crumbly" issues.

Very good flavor to this cornbread!  I used extra virgin olive oil for my neutral oil, was almost out of butter or I'd used that instead. Other than that I pre heated my.glass baking pan with a tablespoon or so of olive oil and with about four tablespoons of cornmeal. Love the crusty bottom this adds!  Other than that I followed the recipe. Was in the crumbly side... Do you think an extra egg might remedy this?  Still much better than my normal cornbread!!

I tried this recipe . like some of the others persons. I used muffin tin to do mine. I also beat my egg . I used oat milk and ordinary sugar but reduced the amount of sugar. I also used only 3 teaspoons BP.. The muffins came out. Well let this recipe be my go for corn bread

The absolute best cornbread recipe! Delicious!

https://content.jwplatform.com/videos/QAkjsVYB.mp4

The Best Cornbread Recipe - Full

Old Fashioned Southern Cornbread made in a cast-iron skillet with buttermilk is a true Southern staple and an easy and quick gluten-free recipe!

Old-Fashioned Style Cornbread Recipe

Preheat the oven to 400 degrees F.

Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.

While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.

Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.

Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.

Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.

Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

This Cornbread without Buttermilk is moist, buttery, and has a crispy golden brown crust.  It&#39;s dairy-free and can be made vegan with just 1 swap!

Cornbread without Buttermilk (Dairy-free)

soy milk (or pey milk)

apple cider vinegar

(195 grams) medium or fine-ground yellow cornmeal

(95 grams) all-purpose flour

tsp baking powder

tsp sea salt

(56 grams) melted butter ((vegan or regular))

eggs, room temperature

brown sugar (packed)

(85 grams) honey

Preheat oven to 400ºF (204ºC). If using a cast iron pan, add it to the oven to preheat as well. To a medium bowl, add milk and stir in the apple cider vinegar. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.

Then, add the eggs, oil, melted butter, brown sugar, and honey. Using a whisk, mix until well combined and smooth.

To a large bowl, sift all of the dry ingredients- flour, cornmeal, baking powder, and salt. Mix until combined.

Add the wet ingredients to the dry, and using a rubber spatula, gently mix until the flour is just incorporated. Don&#39;t overmix! Having a few clumps is okay. Let the mixture rest for 10 minutes to hydrate.

After 10 minutes, take the hot cast iron skillet out of the oven using oven gloves. Add 1 tablespoon of butter and let it melt. Using a pastry brush, spread it on the walls of the skillet.

Pour the batter into the hot skillet and tap it on the counter a few times to release air bubbles. Smooth out the top with a spatula.

Bake the cornbread in the preheated oven for 20-25 minutes, or until you insert a toothpick or a knife and it comes out clean. Let cool for 10 minutes, then slice and serve while still warm!

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The most viewed southern cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Southern Cornbread

Cornbread For One

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The most viewed southern cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine