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Southern Cornbread Recipe

This classic southern cornbread is golden, savory, and perfect as a side dish or on its own. Made without sugar, it’s true to its Southern roots.
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author FastPrep Recipes

Ingredients

  • 1 cup cornmeal fine-ground, preferably stone-ground
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/4 cup unsalted butter (melted)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil for the skillet

Instructions

  • Begin by preheating your oven to 425°F (220°C).
  • Place a cast-iron skillet inside the oven to warm up.
  • In a large mixing bowl, combine cornmeal, flour, baking soda, and salt, whisking them together thoroughly.
  • In another bowl, mix buttermilk, egg, and melted butter until well blended.
  • Slowly blend the wet mixture into the dry ingredients, stirring softly until they are just combined.
  • Carefully take the hot skillet out of the oven, add vegetable oil, and swirl it around to coat the bottom.
  • Pour the batter into the skillet, ensuring it is spread evenly. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool for 5 minutes before slicing and serving.

Notes

  • Use a cast-iron skillet for an authentic flavor and texture.
  • If you prefer a slightly sweeter version, you can add 1-2 teaspoons of sugar (though traditional southern cornbread is savory).
Nutrition Information:
  • Calories: 190
  • Protein: 5g
  • Carbohydrates: 24g
  • Fat: 7g
  • Fiber: 2g