Classic Southern Cornbread Recipe

cornbread with slice cut from it and butter on top

Classic Southern Cornbread Recipe

This Classic Southern Cornbread has a beautiful golden crust with the perfect crumb on the inside. This savory cornbread recipe is the perfect side for your favorite meal.

Course Side Dish

Cuisine American

Keyword classic cornbread recipe, skillet cornbread, southern cornbread recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 241kcal

Author Tanya

Ingredients

1 1/2 cup cornmeal
1/2 cup all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
2 Tablespoons sugar optional
1 teaspoon salt
¼ cup butter melted + 1 Tbsp butter
1 cup buttermilk
2 eggs

Instructions

Preheat oven to 425 degrees Fahrenheit. Place 1 Tbsp of butter in a 10-inch cast-iron skillet and place in the oven on the middle rack for 5 minutes or until the butter has melted. Remove from oven and swirl butter to spread across the bottom of the skillet.
Meanwhile, combine cornmeal, all-purpose flour, baking powder, baking soda, sugar (if using), and salt and whisk to combine. In another bowl, whisk eggs, butter, and buttermilk together. Add wet mixture to dry mixture and whisk until smooth.
Pour into the hot cast-iron skillet. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden.

Notes

Make sure your skillet is hot when you add the batter to get a nice crust.
The cornbread is ready when the top is golden brown and an inserted toothpick comes out clean.
Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

Nutrition