Southern Cornbread
Southern Cornbread is a staple side dish in just about every home underneath the Mason Dixon line! This simple homemade cornbread batter is mixed together in just one bowl before being popped in the oven and baked to buttery golden perfection. It’s so fluffy, soft, and perfect for serving with a big bowl of chili!
Did somebody say chili?! Serve this easy cornbread recipe with a big bowl of Instant Pot Chili for the most comforting meal you’ll ever have!
Easy One Bowl Cornbread
This easy one bowl cornbread is considered a delicacy in our home. When it’s presented on the dinner table, you just know it’s gonna be a good meal!
While this side dish is best served alongside savory meals like hearty chili, it’s best when enjoyed with a smear of butter and a drizzle of sweet honey.
It’s kind of like being allowed to enjoy a slice of cake with dinner… Except even better. This moist cornbread is perfect in every way and SO easy to make!
Tips
- Our version of Southern Cornbread does not contain sugar, but you can certainly add some! Add anywhere from ¼ cup to ½ cup for sweetness and serve with a drizzle of honey.
- Does your cornbread batter look wet and fluffy? Great! That’s exactly how it should appear, so don’t worry.
- You’ll know your cornbread recipe is finished baking when the top appears slightly brown and a toothpick can be inserted in the middle and come out clean.
Storage
Storage: Southern Cornbread stores well in an airtight container at room temperature for 3 to 4 days or in the refrigerator for 4 to 5 days.
We recommend reheating your leftover slices in the microwave for just about 10 seconds to warm them up again prior to serving.
Can I use cornbread mix in place of cornmeal?
Nope, not for this recipe. Cornbread mix contains leavening agents.
Cornmeal on the other hand does not. It needs baking powder in order to rise up nice and fluffy. We’re adding the baking powder and salt in this recipe along with some other ingredients.
How do Southerners eat cornbread?
I think the better question may be… How don’t we?! Cornbread is most famously served alongside chili and similar hearty meals.
However, it can always be enjoyed all by itself. Some people even like it warmed up in a bowl, crumbled, and served with chilled milk on top!
Ingredients
- ½ cup unsalted butter
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup buttermilk
- 1 large egg, beaten
Instructions
- Preheat the oven to 350°F, and lightly spray an 8×8-inch baking pan with cooking spray.
- Place the butter into the pan, and transfer it to the oven long enough to melt the butter. Usually this takes 4 to 5 minutes.½ cup unsalted butter
- Meanwhile, whisk together the flour, cornmeal, baking powder, and salt in a large mixing bowl.1 ½ cups all-purpose flour1 cup cornmeal1 tablespoon baking powder1 teaspoon salt
- Pour in the milk, buttermilk, egg, and melted butter from the pan. Stir until the ingredients are well combined. The batter should be wet and have a fluffy texture.1 cup whole milk½ cup buttermilk1 large egg
- Transfer the batter to the hot baking pan, and bake for 35 to 45 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Serve warm with butter and your favorite entree. See post for tips and storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cornbread. Actual calories will vary.
Easy to make. Came out beautifully & tasted amazing – without sugar!
Thank you Deb! We’re thrilled the you enjoyed the cornbread. We prefer our cornbread without sugar too. Have a lovely weekend 🙂