Here's an easy homemade Southern cornbread recipe that gives you fluffy and moist cornbread from the inside with a crispy golden edge! It has perfectly crumbly yet soft texture, this easy cornbread recipe is the best.
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Cornbread has been made in one way or another since the very beginning. Initially, only water and cornmeal were used, which didn’t taste the best! But over the years, new variations started coming up with ingredients such as eggs, whole milk, butter, baking powder, etc.
🥘 INGREDIENTS YOU'LL NEED
You need the simplest ingredients to make this traditional Southern cornbread recipe!
Cornmeal: This is the star ingredient of the dish! A word of caution, though, don’t use pan yellow cornmeal for this recipe; it won’t work.
All-purpose flour: Many recipes use self-rising cornmeal, but that’s not what we’re doing. Instead, by using all-purpose flour, baking powder, and salt in this recipe, we’re making our own at home!
Egg: A large egg will add richness to your cornbread, trust me!
Milk: Go for whole milk instead of skim milk for this recipe.
Melted butter: Melted butter will give your cornbread a delicious buttery flavor!
🔪 HOW TO MAKE
Step 1
Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Place your perfectly seasoned and greased 9” iron skillet in the oven.
Step 2
In a large bowl, beat the egg for a minute, add the sugar and beat for two minutes. add the melted butter, milk, and salt, and whisk.
Step 3
add the cornmeal to the previous mixture and mix until well combined. sift the flour with baking powder and add to the cornmeal mixture.
Step 4
Your skillet should be hot enough now; spray it with vegetable oil or butter if you wish. Pour the batter into the skillet, spread the batter evenly, and bake for 20 minutes.
Step 5
Allow the cornbread to cool while in the skillet. Later enjoy it with your favorite gravy, casseroles, or stews! Or add honey and butter and have it for breakfast.
💭 COOKING TIPS
- Preheat the oven for 20 minutes before baking the cornbread.
- Never use a hand mixer when making cornbread; it will make it dense.
- Do not use Pan Yellow Cornmeal for this recipe; it won’t work.
- Cornbread is best consumed the day it’s made. But you can freeze it for up to 3 months.
- To freeze the cornbread, cut it into slices, place it in a Ziplock bag and freeze.
📖 DELICIOUS VARIATIONS
Did you know that you can add more flavor to Southern Cornbread? Here are a few variations.
Nuts: Add your favorite nuts or a mixture of nuts to the cornbread batter.
Dry fruits: Some raisins with a pinch of cinnamon will take this cornbread to another level.
Cheese: Yes, you can add cheese to the batter.
Bacon and bell pepper: The combination is amazing, and when served with gravies, it complements the flavor.
Caramelized onion: Adding caramelized onion to cornbread goes well when serving it with steak or fried chicken.
💬 FREQUENTLY ASKED QUESTIONS
Cornbread is a quick bread made of cornmeal, and in some recipes, flour is added too.
Southern cornbread is savory and not sweet. It’s also mostly made using cornmeal.
Northern cornbread has a sweeter flavor, and the texture is more cake-like than its Southern counterpart.
Classic, authentic Southern cornbread will have the perfect crumb. It will crumble yet won’t fall apart entirely when you slice into it. It should also be moist and buttery inside while having a beautiful, golden exterior.
In my experience, the best-tasting cornbread with the perfect crispy crust can be achieved with the help of a cast-iron skillet. But if you don’t have a skillet, use any 9-inch baking dish instead.
🍲 MORE SOUTHERN RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Room temperature: Wrap the cornbread with plastic wrap and place it in a plastic container. It can keep fresh on the kitchen counter for up to 2 days.
Fridge: As mentioned above, wrap the cornbread with aluminum foil or plastic wrap, place it in an airtight container and refrigerate for a week.
Freeze: You will follow the same steps as refrigerating above but place it in the freezer for up to 3 months.
The best way to reheat the cornbread is by placing it in a preheated oven at 350F/180C.
If the cornbread is frozen, place it in the fridge overnight or for a few hours, then heat it in the oven.
Heating the cornbread in the microwave is faster, but the texture will change slightly.
📖 Recipe
Southern Cornbread Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 large egg
- 1 cup milk
- 5 tablespoon melted butter
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon sugar
Instructions
- Preheat oven to 375F/ 190C. Place your perfectly seasoned and greased 9” iron skillet in the oven.
- In a bowl, beat the egg for a minute, add the sugar and beat for two minutes.
- Add the melted butter, milk, salt, and whisk for a minute.
- It’s time to add the cornmeal to the previous mixture and mix until well combined.
- Sift the flour with baking powder and add to the cornmeal mixture, do not over mix, or the cornbread will become dense.
- Your skillet should be hot enough by now; bring it out of the oven and spray it with oil, or you can use butter if you wish.
- Pour the batter into the skillet, spread the batter evenly using a spatula or a spoon, and then bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cornbread to cool while in the skillet; removing it from the skillet too soon will make it crumble.
- Enjoy with your favorite gravy or add honey and butter and have it for breakfast.
Video
Notes
- Preheat the oven 20 minutes before baking the cornbread.
- If you don’t have a skillet, use any 9” inch baking pan instead.
- Do not use Pan Yellow Cornmeal for this recipe; it won’t work.
- Cornbread is best consumed the day it’s made. But you can freeze it for up to 3 months.
- To freeze the cornbread, cut it into slices, place it in a Ziplock bag and freeze.
- Never use a hand mixer when making cornbread; it will make it dense.
- This post was originally published in 2017, updated with a video and more information.
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