When I think back to my childhood, I can almost hear the sizzling of the skillet and the sweet aroma of butter melting on a hot summer day in my grandmother’s kitchen. It was there, surrounded by the laughter of family and the rich history of our American cuisine, that I learned the joys of cooking. One recipe that always brings me back to those golden afternoons is her exquisite Southern Cornbread — a dish that celebrates the simplicity and heartiness of American fare. This cornbread is not just a side; it’s an experience, perfect for family gatherings, picnics, or cozy evenings at home.
With its crispy edges and moist center, this cornbread is not only comfort food at its finest but also a staple that harmonizes beautifully with seasonal vegetables and hearty stews. The sweet and savory balance is simply irresistible, and it’s a recipe that’s been passed down through generations, just waiting for you to bring it into your kitchen.
Why You’ll Love This Southern Cornbread
- Gluten-free option available
- One-bowl preparation for easy cleanup
- Kid-approved and perfect for family gatherings
- Versatile base: serve it sweet or savory
- Great for breakfast, lunch, or dinner
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1/4 cup granulated sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk for a richer taste)
- 2 large eggs
- 1/4 cup melted butter (plus extra for greasing)
Step-by-Step Instructions
Prepare Your Oven and Pan
- Preheat your oven to 425°F (220°C).
- Grease an 8-inch cast iron skillet or a baking dish with melted butter.
Mix the Dry Ingredients
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
Blend the Wet Ingredients
- In another bowl, combine the milk, eggs, and melted butter. Whisk until smooth.
Combine Mixtures and Pour
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.
- Pour the batter into your prepared skillet, spreading it evenly.
Bake to Perfection
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Tips & Variations
- Add-Ins: Stir in cooked bacon, jalapeños, or shredded cheese for a twist.
- Sweet Version: Increase the sugar and add a dash of honey for a sweet cornbread.
- Dairy-Free: Substitute milk with almond or oat milk and use coconut oil instead of butter.
Storage Instructions
- Refrigeration: Store leftover cornbread in an airtight container in the fridge for up to 3 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place in a sealed freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm it in a toaster oven or microwave until heated through.
Nutritional Information
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Calories per serving: Approximately 180
- Servings: 8
Frequently Asked Questions
-
Can I use self-rising flour?
Yes, you can substitute self-rising flour for all-purpose flour, just omit the baking powder and salt. -
What if I don’t have cornmeal?
You can use polenta or ground oats as substitutes; however, the texture will differ slightly. -
Can I make this cornbread ahead of time?
Absolutely! You can prepare it a day in advance and reheat just before serving. -
Is there a vegan version?
Yes! Substitute the eggs with flax eggs and the milk with almond or soy milk.
Serving Suggestions or Pairings
Serve this Southern Cornbread alongside a warm bowl of chili, a hearty vegetable stew, or even with scrambled eggs for breakfast. Pair it with honey butter or your favorite jam for a sweet finish.
Final Thoughts
This Southern Cornbread recipe is more than just comfort food; it’s a slice of my family’s heritage that I’m thrilled to share with you. I hope it brings the same joy to your kitchen as it has to mine. I would love to see your creations or hear how you’ve made it your own. Share your thoughts in the comments below! Happy baking!