Classic Southern Cornbread Recipe

Introduction:

Cornbread is a beloved staple of Southern cuisine, known for its golden crust and moist, tender crumb. Perfect as a side dish for barbecues, chili, or holiday meals, this classic Southern cornbread recipe is easy to make and incredibly satisfying. Follow these steps to create the perfect cornbread from scratch.

Ingredients:

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted and slightly cooled
• ¼ cup vegetable oil

Optional Add-Ins

• 1 cup corn kernels (fresh or frozen)
• ½ cup shredded cheddar cheese
• 1-2 chopped jalapeños

Instructions:

Preparing the Batter

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a cast-iron skillet or an 8×8-inch baking dish in the oven to heat up.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Optional Add-Ins: If desired, fold in corn kernels, shredded cheddar cheese, or chopped jalapeños.

Baking the Cornbread

1. Prepare the Skillet: Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
2. Add the Batter: Pour the batter into the hot, buttered skillet or baking dish, spreading it out evenly.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Serving the Cornbread

1. Cool Slightly: Allow the cornbread to cool in the skillet for about 10 minutes before slicing.
2. Serve Warm: Cut into wedges or squares and serve warm with butter, honey, or your favorite toppings.

Tips for the Perfect Cornbread

• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Cast-Iron Skillet: Using a cast-iron skillet helps create a crispy, golden crust. If you don’t have one, an 8×8-inch baking dish works as well.
• Sweetness Level: Adjust the amount of sugar based on your preference. Traditional Southern cornbread is less sweet, while Northern versions often have more sugar.

Conclusion:

This classic Southern cornbread recipe is a versatile and delicious addition to any meal. Whether enjoyed plain, with a pat of butter, or alongside a hearty bowl of chili, it’s sure to be a hit. Try it with optional add-ins like cheese, corn, or jalapeños for a fun twist. Enjoy!

Frequently Asked Questions (FAQ):

1. Can I make cornbread without a cast-iron skillet?

Yes, if you don’t have a cast-iron skillet, you can use an 8×8-inch baking dish or a similar-sized oven-safe dish. The cast-iron skillet helps create a crispy crust, but other dishes will work too.

2. What can I use as a substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

3. How can I make my cornbread sweeter?

If you prefer sweeter cornbread, you can increase the amount of sugar in the recipe. Add an extra 2-4 tablespoons of granulated sugar to the dry ingredients.

4. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. Keep in mind that the texture may vary slightly depending on the type of flour used.

5. Can I add other ingredients to the cornbread?

Absolutely! Feel free to add ingredients like corn kernels, shredded cheddar cheese, chopped jalapeños, or even crumbled bacon to the batter for added flavor and texture.