Real Southern Cornbread Recipe

Name: Real Southern Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal (fresh, and preferably stone-ground); 1 cup unbleached all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 1/4 cups buttermilk; 1 large egg; 2 tablespoons sugar; 1/4 cup corn oil (or plain vegetable oil); 2 tablespoons unsalted butter

Servings: persons

1
Put the skillet in the oven and preheat to 375 degrees.
2
Combine the dry ingredients except for the baking soda in a bowl.
3
In another bowl, mix the buttermilk and the baking soda.
4
Set aside.
5
In a small bowl, beat the egg with the sugar until combined.
6
Add the oil and mix until combined.
7
Pour this mixture into the buttermilk/baking soda, and mix.
8
When the oven is preheated, toss the butter into the skillet and let it melt.
9
Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
10
Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
11
Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
12
Turn out onto a cutting board, cut into wedges and serve.
13
NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
14
It may just be my upbringing, but it tastes better somehow.
15
And please do not add the baking soda to the dry ingredients.
16
I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal (fresh, and preferably stone-ground), 1 cup unbleached all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Real Southern Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Real Southern Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions