Southern Cornbread

  • Level: Easy
  • Yield: 4-6 servings
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
Advertisement

Ingredients

5 tablespoons unsalted butter, plus more for the pan

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk (shake before measuring)

2 large eggs

Directions

  1. Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
  2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
  3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

mikeneve

I have been making Chef Cat Cora's southern cornbread recipe for years! It never disappoints! I use corn flour instead of corn meal. The result is a finer grain bread. I use salted butter. I also add a couple tablespoons of sugar if I'm in the mood. <br /><br />I've doubled and quadrupled the recipe and it comes out perfect every time!

See All Reviews