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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4.2 50
I served my award winning chili and was excited to try this recipe for cornbread. I chose this recipe based on the reviews I read. I prepared the cornbread as directed. It was bland and flavorless. It tasted like paper. I was very disappointed.  item not reviewed by moderator and published
The best and easiest cornbread!  I like that it doesn't have sugar in it.  If you want to sweeten it up for breakfast, just slice a piece in half, micro for a min. on med., spread with butter and douse with maple syrup. item not reviewed by moderator and published
Pretty good. I used it to make dressing for Thanksgiving. Cornbread was the perfect texture to make a wonderful dressing. item not reviewed by moderator and published
Best cornbread I've ever had...and the leftovers add a great flavor to meatloaf. item not reviewed by moderator and published
This is my new "go-to" for cornbread. I'd been reluctant to include flour in my batter because I thought it would be too "cakey." But this recipe gives you a perfect pan of cornbread. I'm making it again today to go with my 15 Bean Soup. Thanks Cat! item not reviewed by moderator and published
Delicious! Light, tender beautiful color in 18 minutes. Glad I had to double the recipe to make dressing because the taste tests went on, and on. item not reviewed by moderator and published
I loved this recipe! I did however sub whole wheat flour for the all purpose flour because it's what I had on hand and I mixed 1 tbsp lemon juice in a cup of whole milk because I hate buying buttermilk just for one recipe. It turned out amazingly tasty to me & went great with the chili I made. item not reviewed by moderator and published
l love this recipe. I add sugar, diced onion, small can of whole kernel corn, and/or jalapenos when I want to give it a twist. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I was really pleased with the recipe. It was not sweet and held its shape well. I used powdered buttermilk and had no issues. Served with butter and honey and it was a great accompaniment to chili. Since it doesn't have any sugar, it is perfect for corn bread stuffing where sweet can overpower other ingredients. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Cornbread was very salty i followed the recipe step by step dont know if i will make it again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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.... item not reviewed by moderator and published
This is my all time favorite cornbread recipe! Tastes just like the cornbread I grew up with. Great taste and texture. Yummmm!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Perfect Southern cornbread recipe. I love how fluffy it bakes up. Super simple to throw together and everyone loved it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yum!! I made it using yogurt instead of buttermilk the first time and it was DELICIOUS! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious, easy cornbread. Excellent, light texture - a real keeper! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very moist, nice crust, but if made as directed it's bland. My kids wouldn't eat it even with jelly or honey butter. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is a nice traditional nonsweet cornbread that is super moist. The cornmeal really keeps it's texture. I actually enjoyed this much more the day after. Since I served with chiili - I whipped up some honey butter which gave it balance. I would serve this with a sweet BBQ dish w/o butter. The buttermilk gives it a tartness that would accompany sweet/spicey sauce well. I will probably use a sweeter cornbread recipe next time if serving with a zangy chili. item not reviewed by moderator and published
Recipe Why Cat Cora Is One of the Illuminous "Iron Chefs".A purist farther down in the South does not believe in Sugar in Corn~Bread.I get it and it might be a healthier version for Many.Appreciate All recipes posted on FN.by Chefs and Celebriety Cooks.Thank You,"Cat" for a different "flavour" of CornBread.Great All Natural.Tho' a smidge of honey butter goes well,apologies.As I know Original Recipe for a sweetness in background. item not reviewed by moderator and published
This is the first time that I have ever had cornbread and I must say it was one of the best things I have ever eaten. I played around with the ingredients though, I added cheese, sugar, chives,kernal corn from the tin and replaced the eggs with milk. Excellent! item not reviewed by moderator and published
Excellent! I used a 10" cast iron skillet. Put about 1-2 tbsp oil in it while the oven preheated then took it out and added the batter. I only had white cornmeal and used 1 tbsp lemon with whole milk. The cast iron really gives it a nice crust! So much better than sweet cornbread in my opinion-the butter really shines through! item not reviewed by moderator and published
Excellent recipe. Add one diced jalepeno and seeded. Plus one cup shredded cheddar cheese. Savory alternatiive to a perfect side. item not reviewed by moderator and published
I am an idiot when it comes to baking. When I made this I had to fight them off with a stick it was so good. Easy to make and easy to eat. item not reviewed by moderator and published
This is the best cornbread I've ever had! It reminds me of the cornbread my grandmother used to make. I made two small changes: 1) I added a tablespoon of Splenda. 2) I used a cast iron skillet, added a tablespoon of olive oil and preheated the skillet in the oven until the oil was hot. The texture and taste were phenomenal. No more Jiffy mix for me! The recipe is so easy that it's worth the time to make homemade. item not reviewed by moderator and published
As a Southerner, I have been in search of an easy recipe that compares to my Mom's. This one is it (if not better. This recipe is much simpler and does not require oil (making it a bit healthier. It is so moist and buttery and my kids beg me for it. Note: if you don't have buttermilk, substitute by placing 1 Tbsp lemon juice or white vinegar in a measuring cup; pour enough milk in to make 1 cup, let stand 5 minutes and use in place of the buttermilk called for in recipe. item not reviewed by moderator and published
Best cornbread ever!!! item not reviewed by moderator and published
One of the best recipes I've come across. I added one tablespoon of brown sugar, added an additional half teaspoon of salt and substituted 3 of the 5 tablespoons of oil with rendered bacon fat. I also added well chopped bacon – 3 thick strips. And I soaked the cornmeal in the buttermilk for twenty minutes. What all of this does is produce a rich and savior cornbread. This is the cornbread my mother used to make in the 50s and 60s before everyone got on their health-food high horses. Delicious! Not a crumb left in the pan after dinner! item not reviewed by moderator and published
Great southern cornbread. Easy to tweak to your liking but perfect as is. item not reviewed by moderator and published

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