This classic southern cornbread recipe is slightly sweet and far from dry. It crumbles nicely making it great for serving over chili and casseroles. It’s also great served as a slice on the side of your favorite meal.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 16
Ingredients
1 ½cup(180g)fine-ground cornmeal
1cups(130g)all-purpose flour
¼cup(50g)granulated sugar
1tablespoonbaking powder
¾teaspoonbaking soda
1teaspoonsalt
1 ½cup(360ml)buttermilk, room temperature
2large eggs, room temperature
¼cup(60g)unsalted butter, melted and cooled
Instructions
Preheat the oven to 400°F. Generously butter the bottom and sides of a 9-inch pan. You can use a cast-iron skillet, stoneware, casserole dish, or cake pan.
Add the cornmeal, flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Stir with a whisk to combine.
In a separate bowl or in a large measuring cup with a pour spout, whisk the buttermilk, eggs, and butter together until well combined.
Pour the wet ingredients into the dry ingredients and use a whisk or silicone spatula to stir until just combined. Avoid overmixing. A lumpy batter is perfectly okay for cornbread.
Spread the batter into the prepared pan and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Set on a wire rack to cool slightly before serving.
Notes
Use a cast iron skillet for a crispy crust on the outside of the bread.
You can omit the sugar if you don't want your cornbread to be sweet.