Side
Southern cornbread – classic American cornbread
Golden cornbread baked in a cast-iron skillet — crispy on the edges, moist in the centre. The American South's classic side for chili, gumbo, and barbecue.
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Rate:
35 min total
8 servings
Very Easy
Ingredients
servings
Units
Cornbread
- 7.1 oz Fine cornmeal
- 3.5 oz All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
- 1 stk Egg
- 1 cup Buttermilk
- 2.1 oz Butter, melted
Instructions
- 1
Preheat and prepare
- Preheat oven to 220 °C (425 °F). Place a 25 cm cast-iron skillet with a knob of butter in the oven while it heats.
5 min220°CCast iron skilletOven - 2
Mix the batter
- Combine cornmeal, flour, baking powder, baking soda, and salt in a bowl. Whisk egg, buttermilk, and melted butter together, then stir the wet into the dry until just combined — do not overmix.
5 minBowl - 3
Bake the cornbread
- Remove the hot skillet from the oven. Pour the batter in — it should sizzle. Bake for 20–25 min until the top is golden and a toothpick inserted in the centre comes out clean.
25 min220°CCast iron skilletOven
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Details
Dietary
Allergens
EggMilk
Restrictions
- Contains egg
- Contains Dairy
Storage
Fresh
- • Duration: 3 days
- • Temperature: 20°C
- • Method: Store covered at room temperature. Warm in oven at 180 °C for 5 min.
Frozen
- • Duration: 60 days
- • Temperature: -18°C
- • Method: Cut into pieces and freeze. Thaw at room temperature or warm in oven.
Tips
Preparation
- • Buttermilk is crucial for the tender crumb. If you don't have any, stir 1 tbsp vinegar into 240 ml milk and let it stand 5 min.
Cooking
- • The hot cast-iron skillet creates the crispy bottom — do not skip this step.
Serving
- • Serve warm with butter and honey, or as a side with chili and gumbo.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad