Southern Cornbread

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4-6 servings
Level:
Easy

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

Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.

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.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

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.

Photographs by Yunhee Kim


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    Very good recipe. I thought 5T of butter was too much on the sat. fat side so I used 3T butter and 2T olive. I also used whole wheat pastry flour in place of the white flour. My normal recipe has a higher ratio of cornmeal to flour so this one was not as crumbly but was very good . I will make this recipe again.
    I grew up on corn bread. I have been unable to replicate my grandfathers recipe untill I tried this. I make a few small adaptions such as baking in a cast iron skillet,using salted butter. Sugar? never.It starts moving into cake territory for me when its sweet. I like it gritty and crusty so I use a course grind of corn meal and bake in the cast iron. Absolutely the best corn bread I've had. In many years.
    I love cornbread but didn't grow up eating it. I used to like it sweet but for a long time now I like it without sugar. Cat's recipe is great! I used it for stuffing this Thanksgiving and croutons for salad and could barely quit eating it all day to have enough for either. Really good - I'll definitely make this again.
    It's called "Southern" cornbread for a reason. It is not suppose to be sweet it's served as a bread. It's normally baked in a hot cast iron skillet for crunchy exterior. If you want sweet cornbread, use Jiffy mix but don't expect Southern cornbread to be sweet. We call sweet cornbread a dessert.
    Loved it ... just like my mom made. Using it for cornbread stuffing, but having a hard time staying out of it. This is not a sweet cornbread.
    Delicious - have made this several times, and everyone raves. I do add 1/4c - 1/3c of of sugar to sweeten it a bit, and bake 18min vs 23. This keeps it moist. I serve it warm, with orange-zest butter & honey.
    I made this Easter Sunday. I was very disappointed...not much taste. It wasn't liked by any of the guests and ended up throwing it out.
    I decided to make cornbread on a whim while I was cooking dinner. I picked this recipe even after reading the reviews. I'm not sure how some reviewers found it salty. 1/2 tsp of salt is hardly salty. I actually added more salt after tasting the batter, and ended up sprinkling in some sugar (probably about 1 tsp. Once it was baked, it was incredibly bland. The edges were nice & crispy and the interior was soft and yet dry. I ended up drizzling honey on the cut pieces, which made it pretty awesome, but as is, I wouldn't make this again.
    Loved it. I halved the recipe (for 2, used yogurt instead of buttermilk, used 1/2 cup polenta and 1/4 cup flour and added 1/2 tablespoon brown sugar. Baked in a buttered cast iron skillet and it was a perfect accompaniment to my chili. Thanks Cat.
    Cornbread was very salty i followed the recipe step by step dont know if i will make it again.
    We loved this recipe. A couple of changes I made - some driven by necessity and some for taste - no baking soda as I didn't have any, added 2 small tins of corn kernels for some crunch, 1 cup of cornmeal (Polenta for us in the UK instead of 3/4 as the end mixture seemed a lot wetter than it sounded like it should be in the method.  
    It was a great savoury cornbread that worked perfectly with our spicy ribs. Not too dense as some can get. Highly recommended.
    I thought it was a good recipe I did add 1/4 cup sugar and used oil instead of butter. It's simple and easy!
    This cornbread was tasteless and dry. I was wondering why there was no sugar in the recipe, but since this was from an Iron Chef, and after reading some of the reviews, I was confident to give it a try. I baked it for my fiance for dinner and he couldn't even eat it. Sorry this was no good for me. Still looking for that good cornbread recipe....
    This is my all time favorite cornbread recipe! Tastes just like the cornbread I grew up with. Great taste and texture. Yummmm!!
    This cornbread is so wonderful and rich it didn't require butter once baked. This is absolutely the best cornbread I've had when compared to my grandmother's old southern cornbread.
    Perfect Southern cornbread recipe. I love how fluffy it bakes up. Super simple to throw together and everyone loved it.
    This was a very tasty recipe. The only downside is that the cornbread tastes very 'eggy'. 2 eggs is too much for such a small amount of cornbread. Whilst it was a very good recipe, it smelled and tasted too much like egg for me. xx. I'd suggest omitting an egg and adding 1 cup of cornmeal as opposed to .75 of a cup.
    Figured I wasn't a fan, I just thought southern cornbread was supposed to be dry and bland... but my husband and family LOVED it anyway. The most moist and flavorful cornbread I have ever tasted! I will only be making this recipe from now on.
    Yum!! I made it using yogurt instead of buttermilk the first time and it was DELICIOUS!
    Living outside of Texas it is very difficult finding a cornbread mix that does not contain sugar. I usually order my CornKits online, but after making this cornbread last year for my dressing, I am hooked. It was awesome and tasted just like home!!
    Yes, it was easy, & yes it was light. HOWEVER, I did not like this recipe - It was way too light in texture, almost like a yellow cake, and it had very little if any taste to it. I like my cornbread to have texture & a good cornmeal taste. There just wasn't any of either here. There are a lot better recipes out there in my opinion.
    Delicious, easy cornbread. Excellent, light texture - a real keeper!
    I have tried so many recipes for cornbread. This is simple to make and holds together well. The texture and flavor are perfect. No more searching for cornbread recipes. I like mine without sugar which is another plus.
    Made this for Michael Symon's cornbread stuffing for (to die for. After reading the reviews, I added a little sugar and some sage. When it came out of the oven, it was quite tasty. If I was just going to eat it just as the cornbread, I would have added some honey. But it was perfection for the cornbread stuffing as the stuffing was savory and the cornbread did not need to be sweet. But Cat Cora contributed to my Iron Chef Thanksgiving. Present were, Bobby Flay (Turkey, Mac & Cheese Carbonara, and Brussel Sprouts with Vanilla-Pecan Butter and Pomegranate Molasses, Michael Symon (the stuffing. We also invited Emeril for dessert with his Bourbon Whiskey Bread Pudding. I had the best Thanksgiving dinner I have ever made. Thanks for sharing Cat.
    Easy to make and cooked nicely...but, I found it very blah. Not much flavor at all. Next time I think I'll add some kernals of corn and a little sugar.
    Very good fool-proof recipe for basic cornbread. I added 2 tablespoons of sugar because I like mine a little sweet, and it was just perfect. Texture was nice and fluffy on the inside and crispy and crunchy on the outside.
    Great southern cornbread. I especially liked it because it is not as sweet as some of the recipes I have tried. It's great to use for cornbread dressing too.
    Very moist, nice crust, but if made as directed it's bland. My kids wouldn't eat it even with jelly or honey butter.
    This cornbread is fantastic. The only thing I did differently was heat a tablespoon or so of oil in a cast iron skillet in the oven before pouring the batter in.
    I found the bread lacking in taste. Extremely bland even though it was good consistency and moistness. I even made honey butter as a spread. Didn't help.
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