Description
A golden, tender cornbread with a crisp edge and soft, moist interior — this Southern classic is perfect as a side for chili, BBQ, or eaten on its own with a pat of butter. Simple, quick, and loaded with comforting flavor.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
1/4 cup melted butter (plus 1 tablespoon for skillet)
1 to 2 tablespoons sugar or honey (optional)
Instructions
1. Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
2. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and sugar or honey (if using).
4. Pour wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
5. Carefully remove hot skillet from oven and add 1 tablespoon butter. Swirl to coat.
6. Pour batter into the hot skillet — it should sizzle on contact.
7. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
8. Cool slightly before slicing. Serve warm.
Notes
For a fluffier texture, don’t overmix the batter — lumps are okay.
Use a preheated cast iron skillet for the best crispy crust.
To make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking mix.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg