Simple, delicious, and perfectly Southern, we love this cornbread with a hearty bowl of chili or classic collard greens.
Classic Southern Cornbread
Makes 1 (8- to 12-inch) loaf
Ingredients
8-inch skillet
- 1 tablespoon canola oil
- 1 cup plain white or yellow cornmeal
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1¼ cups whole buttermilk
- 3 tablespoons unsalted butter, melted
- 1 large egg
10-inch skillet
- 2 tablespoons canola oil
- 2 cups plain white or yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 2½ cups whole buttermilk
- 6 tablespoons unsalted butter, melted
- 2 large eggs
12-inch skillet
- 3 tablespoons canola oil
- 4 cups plain white or yellow cornmeal
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 5 cups whole buttermilk
- ¾ cup unsalted butter, melted
- 4 large eggs
Instructions
8-inch skillet
- Preheat oven to 425°. Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
10-inch skillet
- Follow previous directions using a 10-inch skillet; bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes.
12-inch skillet
- Follow previous directions using a 12-inch skillet; bake until golden brown and a wooden pick inserted in center comes out clean, about 35 minutes.
What magazine was this recipe in?
This recipe was first published in our Winter 2016 issue.