Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal¿no flour¿making it crumbly and the perfect side dish to a meal with lots of sauce and flavor. The sugar content is hotly contested too: many feel true Southern cornbread should not contain any, while others think a little bit of sugar brings out the corn flavor. We opted for just a little sugar, for that crumbly texture with the sweetness of fresh corn.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 2 cups stone-ground cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 9 tablespoons unsalted butter
Instructions
- Preheat the oven to 375 degrees F.
- Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
- Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 274 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 82 mg |
| Sodium | 235 mg |
| Serving Size | 1 of 8 servings |
| Calories | 274 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 82 mg |
| Sodium | 235 mg |
Reviews
Flavor was okay, but it was very dry and crumbly. I’ll be looking for a different recipe to try.
I upsized the recipe by 50 percent to make it in our 12 inch cast iron skillet. Worked out just fine. Light and flavorful.
I. Am gluten free so, so not having to add any kind of flour was great. This recipe came out light and delicious, I used grape seed oil instead of butter, it was not heavy but very light. This is my go to recipe for cornbread. It’s great if you use honey instead of sugar.
The recipe came out beautiful and perfect, but it was very dry.