Classic Southern Cornbread (Golden, Buttery & Easy to Make)

This Classic Southern Cornbread is buttery, golden, and perfectly crumbly — made from scratch for the ultimate comfort food side dish!

Classic Cornbread: A Southern Staple

There’s nothing more comforting than a slice of warm, homemade cornbread straight from the oven. With its crispy golden edges, buttery crumb, and subtle sweetness, this Southern-style recipe is perfect alongside chili, soups, stews, or a big Sunday dinner.

It’s simple, satisfying, and baked to perfection every time — just like grandma used to make. Whether you prefer it slightly sweet or completely savory, this recipe gives you a perfect base for your favorite twist.

Recipe Card

Servings: 8 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup granulated sugar (optional — for sweeter cornbread)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• ½ cup unsalted butter, melted (plus extra for greasing the pan)

Instructions

1. Preheat the Oven: Preheat the oven to 400°F. Place a 9-inch cast-iron skillet or baking dish in the oven while it heats.

2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. Add Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix.

4. Bake: Carefully remove the hot skillet from the oven and lightly grease it with butter. Pour in the batter and spread evenly. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

5. Serve: Cool slightly, then slice and serve warm with butter, honey, or a drizzle of maple syrup.

Tips for the Best Cornbread

• Use a cast-iron skillet for crisp edges and even baking.

• Substitute whole milk for buttermilk if needed — just add 1 tablespoon vinegar or lemon juice per cup.

• For a savory twist, add chopped jalapeños or shredded cheddar.

• Want extra moisture? Stir in ¼ cup of creamed corn.

• Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5.

Final Thoughts

This Classic Southern Cornbread is everything homemade bread should be — warm, golden, and full of buttery comfort. It’s the perfect partner for chili, barbecue, or just a pat of melting butter.

Simple ingredients, one bowl, and 30 minutes — that’s all it takes to make this timeless favorite right in your kitchen.

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