Southern Cornbread — Print Recipe

Golden, slightly crumbly skillet-baked cornbread with a crisp buttery crust and tender, savory interior — the essential companion to Southern cooking.

Ingredients

1.5 cups yellow cornmeal
1/2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup buttermilk
2 large eggs
4 tbsp unsalted butter, melted (plus 2 tbsp for skillet)
2 tbsp honey (optional)

Instructions

1 Preheat oven to 220°C (425°F). Place cast iron skillet with 2 tbsp butter in the oven while it heats.
2 Whisk cornmeal, flour, baking powder, and salt in a large bowl.
3 In a separate bowl, whisk buttermilk, eggs, melted butter, and honey.
4 Pour wet ingredients into dry, stir just until combined — do not overmix.
5 Remove hot skillet from oven, swirl melted butter to coat. Pour batter into the sizzling skillet.
6 Bake 20-22 min until golden brown and a toothpick comes out clean. Cool 5 min, slice into wedges.

Did You Know?

The North-South cornbread divide is real: Northerners add sugar, Southerners consider that cake. True Southern cornbread is savory.