Southern-Style Unsweetened Cornbread Recipe – a delicious recipe with stone-ground cornmeal, kosher salt, baking powder, baking soda, sugar, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375u00b0F.
2
Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using).
3
In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.
4
Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.
5
Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.
6
Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it's best to eat it while it's still fresh.)
1537
kcal
Calories
158
g
Fat
28
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 15 ounces (3 cups) stone-ground cornmeal (see note), 2 teaspoons kosher salt, 2 teaspoons baking powder, 3/4 teaspoon baking soda, and more.
Yes, Southern-Style Unsweetened Cornbread Recipe 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.
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