Authentic Southern Cornbread Recipe

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Ingredients

  • 2 cups cornmeal (stone-ground for the best texture)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1¾ cups buttermilk (room temperature)
  • 1 large egg (room temperature)
  • 2 tbsp unsalted butter (melted)
  • 2 tbsp bacon drippings or vegetable oil (for the skillet)

Preparation Steps

  1. Preheat the Oven:

    • Place a 9-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Heating the skillet ensures a crispy crust.
  2. Mix the Dry Ingredients:

    • In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  3. Combine the Wet Ingredients:

    • In a separate bowl, whisk together the buttermilk and egg. Stir in the melted butter.
  4. Mix the Batter:

    • Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix, as this can make the cornbread dense.
  5. Heat the Skillet:

    • Carefully remove the hot skillet from the oven. Add bacon drippings or vegetable oil, swirling to coat the bottom and sides.
  6. Bake the Cornbread:

    • Pour the batter into the hot skillet, spreading it evenly. You should hear a satisfying sizzle as the batter hits the pan.
    • Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and Serve:

    • Let the cornbread cool in the skillet for 5–10 minutes before slicing. Serve warm with butter or alongside classic Southern dishes like collard greens, fried chicken, or chili.

 

More Details 

Tips for Authentic Southern Cornbread

  1. Cornmeal Texture: Stone-ground cornmeal provides the best flavor and texture. Avoid using pre-sweetened cornbread mixes for authenticity.

  2. No Sugar: Traditional Southern cornbread doesn’t include sugar. If you prefer a sweeter cornbread, you can add 1–2 tbsp sugar, but purists may object!

  3. Buttermilk Substitution: If you don’t have buttermilk, make a substitute by mixing 1¾ cups whole milk with 1 tbsp white vinegar or lemon juice. Let sit for 5 minutes.

  4. Crispy Crust: The hot skillet and bacon drippings create a perfectly crispy crust that’s a hallmark of true Southern cornbread.


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