Southern Cornbread

Total Time:
45 min
25 min
20 min

4-6 servings

  • 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

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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4.3 49
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

This recipe is featured in:

The Best Thanksgiving Side Dishes