Make your taste buds dance with this savory Southern cornbread recipe that’s perfectly non-sweet and packed with flavor.
Why This Recipe Works
- Uses a blend of cornmeal and flour for the perfect texture—not too crumbly, not too dense.
- Incorporates buttermilk for a tangy depth that balances the corn’s natural sweetness.
- Bakes up golden and crispy on the edges while staying moist inside.
- Versatile enough to pair with chili, soups, or stand alone with a pat of butter.
- Simple ingredients come together for a foolproof bake every time.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 1 large egg
Equipment Needed
- 9-inch cast iron skillet or baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 425°F and place your cast iron skillet inside to heat up. This step ensures a crispy bottom crust. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
In another bowl, whisk the buttermilk, melted butter, and egg until well combined. Tip: Ensure your buttermilk is at room temperature to avoid solidifying the melted butter.
Combine Dry and Wet
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Tip: Overmixing leads to tough cornbread.
Bake to Perfection
Carefully remove the hot skillet from the oven and pour in the batter. It should sizzle slightly. Bake for 20-25 minutes until the top is golden and a toothpick comes out clean.
Cool and Serve
Let the cornbread cool in the skillet for 5 minutes before slicing. Serve warm with butter or as a side to your favorite dish. Tip: For extra flavor, brush the top with melted butter right after baking.
Tips and Tricks
For those looking to elevate their cornbread game, consider these advanced tips. First, swapping half the buttermilk with sour cream adds richness. Second, incorporating shredded cheese or jalapeños into the batter before baking introduces a delightful twist. Lastly, letting the batter rest for 10 minutes before baking can improve texture. Remember, the key to perfect cornbread lies in the details—preheating the skillet, not overmixing the batter, and using quality ingredients.
Recipe Variations
- Cheesy Cornbread: Add 1 cup of shredded cheddar cheese to the batter.
- Jalapeño Cornbread: Mix in 1/4 cup of diced jalapeños for a spicy kick.
- Herb Cornbread: Stir in 2 tbsp of fresh herbs like rosemary or thyme.
- Bacon Cornbread: Fold in 1/2 cup of cooked, crumbled bacon.
- Gluten-Free Cornbread: Substitute the all-purpose flour with a gluten-free blend.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, but the tanginess and tenderness buttermilk provides will be missed. For a substitute, add 1 tbsp of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes before using.
Why is my cornbread dry?
Dry cornbread often results from overbaking or using too much flour. Ensure you measure your flour correctly and check for doneness a few minutes before the timer goes off.
Can I make this recipe in a baking pan instead of a skillet?
Absolutely! While a skillet gives the best crust, a 9-inch baking pan works too. Just be sure to grease it well and adjust baking time as needed.
Summary
This savory Southern cornbread is a must-try for anyone who prefers their cornbread non-sweet. With its perfect texture, golden crust, and versatile flavor, it’s sure to become a staple in your recipe collection.