Southern Style Cornbread – A simple cornbread recipe that is so much better than any box mix. This is a classic Southern recipe that it is light, a little bit crumbly with crispy, buttery delicious edges!
I absolutely LOVE cornbread. I have my Classic Cornbread recipe that I have been making for years, but that is a sweeter cornbread. Whenever I share the video for it on Facebook I get yelled at that it isn’t cornbread and that is it cake, and how I am doing it all wrong! Everyone who I have served it to loves it, but today I am here to share a less sweet version.
If you go to the South, cornbread is a staple. It has been around since before the Civil War because it was a super cheap food to make. It was made into loaves or even fried into fritters or other little cakes. So the tradition is strong there, and people have their family recipe that is the only way they will make it.
I may have grown up in the Mid West and now live in Colorado, but I have family who has lived many many years in Mississippi and Arkansas, as well as a sister in law who has been in Florida for more than 20 years. So I have some ties and guidance when it comes to the southern style.
This Southern cornbread recipe is super simple to make and so much better than any box mix out there! If you have a cast iron skillet, break it out for this recipe. The cast iron gives the cornbread the delicious crust and crispy edges. And if you have bacon grease, it is absolutely perfect to use instead of butter in the base of the skillet. You will get so much more flavor and this will quickly become your go to!
- All-purpose flour
- Baking powder
- Sugar (just a tiny bit, it helps bring out the flavor of the corn)
- Butter and/or Bacon Grease
What to Serve Southern Cornbread With
How to Make Southern Cornbread
- Just like other quick breads and muffins you want to mix your dry ingredients and we ingredients together separately. So whisk together cornmeal, flour, baking powder, salt and sugar. I know I said this isn’t a sweet cornbread and it isn’t. It calls for 1 Tablespoon of sugar for the whole recipe. This really just help bring out the flavor in the cornmeal and give it a richer taste. So trust me and use it.
- Melt the butter and let is cool. The mix with buttermilk and eggs.
- Gently mix everything together until it is just combined.
- To get the crispy crust preheat the skillet in the oven for 10 minutes with the butter or bacon grease. Then add the batter and bake. You can also bake in an 8 inch baking dish if that is what you have.
I love my cornbread served warm with plenty of butter slathered on it. My husband on the other hand likes his with honey drizzled on top. Really however you like it is the right way. Crumble it in your chili, top it will pulled pork, just make it and enjoy!
More Great Side Dish Recipes
- Homemade Baked Beans
- Corn Casserole
- Cranberry Apple Coleslaw
- Best Potato Salad
- Apple Broccoli Salad
- Zucchini Fritters
- Taco Pasta Salad
- 1 1/2 cup cornmeal
- 1/2 cup all-pupose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp sugar
- 2 whole eggs
- 1 1/4 cup buttermilk
- 5 Tbsp butter, melted and cooled (divided)
- Preheat oven to 375 degrees F. Place 1 Tbsp of butter in an 8 inch square baking dish or 9 inch cast iron skillet. Heat for 10 minutes.
- In a bowl whisk together cornmeal, flour, baking powder, salt and sugar. Set aside.
- Whisk together eggs, buttermilk and 4 Tbsp of melted butter until smooth. Add to flour mixture and mix until just combined.
- Carefully pour batter into hot pan and bake for 18-20 minutes until a tester comes out clean.
- Remove from the oven and let cool for 5 minutes before slicing.
Amount Per Serving Calories 191Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 60mgSodium 376mgCarbohydrates 24gFiber 2gSugar 3gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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