1. What is the difference between Southern cornbread and regular cornbread?

Southern cornbread is typically made with little to no sugar, giving it a savory flavor. It’s also often made with buttermilk and cooked in a preheated cast-iron skillet, which gives it a crispy crust. Regular cornbread, especially Northern-style, tends to be sweeter and cakier.

2. What ingredients are in traditional Southern cornbread?

Traditional Southern cornbread includes cornmeal, buttermilk, eggs, baking powder, baking soda, salt, and sometimes a small amount of flour. It’s usually made without sugar, and fat (like bacon grease, butter, or oil) is used for cooking.

3. Can I make Southern cornbread without a cast-iron skillet?

Yes, you can make Southern cornbread without a cast-iron skillet, but the skillet is preferred because it creates a crispy crust. If you don’t have one, you can use a baking dish or muffin tin, though the texture may differ slightly.

4. Why is my Southern cornbread dry?

Dry cornbread can result from overmixing the batter, using too much cornmeal, or overbaking. To keep it moist, ensure you use the right ratio of wet to dry ingredients and avoid overbaking.

Southern Cornbread : Authentic, Easy, and Deliciously Golden

Ingredients

Scale

The Dry Lineup

1 cup yellow cornmeal: Go for stone-ground if you can—it’s got that rustic vibe.

1 cup all-purpose flour: Or self-rising flour for a little extra fluff.

1/4 cup granulated sugar (optional): Let’s not start a fight—sweet cornbread is a personal choice.

1 tablespoon baking powder: This is what gives it that nice lift.

1/2 teaspoon baking soda: Buttermilk’s best friend.

1/2 teaspoon salt: Just enough to bring out all the flavors.

The Wet Team

1 cup buttermilk: Seriously, don’t skip this—it’s the secret sauce.

2 large eggs: They do the heavy lifting (literally).

1/4 cup unsalted butter, melted: Because butter makes everything better.

Optional Add-Ins

1/2 cup shredded cheddar cheese: For the cheese lovers.

1 small jalapeño, diced: Spice things up a little.

Fresh corn kernels: Sweet and slightly crunchy—why not?

Instructions

Preheat oven to 425°F and place a cast-iron skillet inside to heat.
In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, and melted butter. Add optional ingredients if desired.
Combine wet and dry ingredients, stirring gently to avoid overmixing.
Carefully remove the hot skillet from the oven, grease it, and pour in the batter (it should sizzle).
Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Let cool for 5-10 minutes before slicing and serving.

Notes

Preheating the skillet is key to getting crispy edges.
For a moist texture, avoid overmixing the batter.
Adjust sweetness based on preference—Southern cornbread is typically less sweet than Northern styles.
Use fresh cornmeal and baking powder for the best results.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Nutrition

Serving Size: per serving, based on 8 slices
Calories: 180
Sugar: 4g
Sodium: 210mg
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 23g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

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