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–+ servings
Stacked pieces of moist golden Cornbread Recipe topped with butter and herbs, served on a wooden board, ready to eat

Cornbread Recipe

This Southern Cornbread Recipe, tested and perfected with my daughter Emma, features a crispy golden crust from a hot cast iron skillet and a tender, fluffy inside. Simple ingredients, smart swaps, and easy steps make it our go-to comfort food for any occasion.
5 from 1 vote
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Course: Bread, Side Dish
Cuisine: American, Southern
Keyword: Best cornbread recipe, Best Southern cornbread recipe, Cornbread recipe easy, Cornbread recipe with corn, Healthy cornbread recipe, Old fashioned Southern cornbread recipe, Southern cornbread recipe, Traditional cornbread recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Preheating Time: 10 minutes
Total Time: 40 minutes
Servings: 8
Calories: 215kcal
Cost: $6

Equipment

  • 1 Cast iron skillet (10-inch recommended)
  • 1 Mixing bowl (Large)
  • 1set Measuring tools (Cups and spoons)
  • 1 Whisk (For mixing wet ingredients)
  • 1 Spatula (Rubber for folding batter)

Ingredients

  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour - Can substitute whole wheat
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 tablespoon Sugar - Optional or use honey
  • 1¼ cups Buttermilk - Or milk + lemon juice
  • 2 Large eggs
  • ¼ cup Melted butter
  • ¼ cup Vegetable oil - Or use bacon grease
  • 1 tablespoon Butter - For skillet Emma’s trick

Instructions

  • Preheat oven to 425°F and place cast iron skillet inside to heat
    Top-down view of baking ingredients including flour, eggs, butter, sugar, milk, and a cast iron pan filled with flour, ready for mixing.
  • Mix cornmeal, flour, baking powder, salt, and sugar in a large bowl
    Dry ingredients being mixed in a black cast iron skillet using a wooden spatula, preparing for a baking recipe.
  • Whisk buttermilk, eggs, melted butter, and oil in another bowl, then combine with dry ingredients
    Unbaked cornbread batter spread evenly in a cast iron skillet with cubes of butter melting on top, ready to go into the oven.
  • Carefully remove hot skillet, swirl in butter, and pour batter into pan
    Golden brown cornbread baked in a cast iron skillet, resting on a light cloth napkin, showing a crisp top and soft texture.
  • Bake 20–25 minutes until golden brown, then cool 5 minutes before serving
    Stacked pieces of moist golden Cornbread Recipe topped with butter and herbs, served on a wooden board, ready to eat

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 215kcal (11%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 4.5g (28%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 50mg (17%) | Sodium: 320mg (14%) | Potassium: 110mg (3%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 250IU (5%) | Vitamin C: 0.1mg | Calcium: 80mg (8%) | Iron: 1.3mg (7%)
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