Imagine a golden, crispy-edged cornbread that transports you straight to a cozy Southern kitchen, where every bite tells a story of tradition and comfort. This isn't just another bread recipe - this is a culinary journey that transforms simple ingredients into a masterpiece that will have your family and friends begging for seconds. Prepare to unlock the secrets of authentic Southern cornbread that's crispy on the outside, tender on the inside, and packed with flavor that will make your mouth water!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (218°C). Place a 9-inch cast-iron skillet with 2 tablespoons of vegetable oil inside the oven while it preheats to create a hot, well-seasoned surface for the cornbread.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, beat the eggs thoroughly, then add buttermilk and remaining vegetable oil. Whisk these wet ingredients until they are completely integrated.
- Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula. Stir just until the ingredients are combined, being careful not to overmix, which can make the cornbread tough.
- Carefully remove the hot skillet from the oven using thick oven mitts. Swirl the oil to coat the bottom and sides of the skillet, then immediately pour the cornbread batter into the hot skillet.
- Return the skillet to the oven and bake for 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet from the oven and let the cornbread cool in the pan for 5-10 minutes. The hot skillet will continue to crisp the bottom and edges.
- Carefully run a knife around the edges of the cornbread and invert onto a serving plate, or serve directly from the skillet. Cut into wedges and serve warm.
Tips
- Use a cast-iron skillet for the most authentic texture and flavor - it creates an unbeatable crispy crust that's signature to Southern-style cornbread.
- Don't overmix the batter! Mix just until ingredients are combined to keep the cornbread tender and light.
- Ensure your skillet is HOT before adding the batter - this helps create that coveted crispy bottom and golden edges.
- For extra richness, you can substitute some buttermilk with bacon drippings or add crumbled bacon to the batter.
- Serve warm for the best taste and texture, ideally straight from the skillet.
- Store any leftovers in an airtight container and reheat briefly in the oven to restore crispiness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
