Southern Cornbread Recipe: Moist, Buttery, and Easy to Make

Southern Cornbread Recipe: Quick Baking for Beginners

I learned to make this Southern cornbread when I wanted a simple, classic side for chili and stews. It’s golden, slightly crisp on the edges, and tender inside. The texture is just right - not dry, not dense, and it carries butter or honey beautifully. This recipe is straightforward, doesn’t require fancy ingredients, and is forgiving even if it’s your first time making cornbread.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 pieces

Course: Breakfast, Side Dish

Cuisine: Southern American

Calories: 200

Ingredients Method Video Notes

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar optional, for a slight sweetness
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup of milk
• 2 large eggs
• ¼ cup unsalted butter melted (plus extra for greasing the pan)

Method

 

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet with butter.
2. In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but pourable.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
7. Let cool for 5 minutes, then slice into 8 pieces and serve warm.

Video

Notes

• Using a cast-iron skillet gives it a crispy edge and a golden crust.
• Do not overmix the batter. A few small lumps are fine.
• Serve immediately or keep covered at room temperature for a few hours; it is best fresh.

Seasonal Variations

• Summer: Fold in ½ cup of fresh corn kernels for texture.
• Autumn: Add ¼ teaspoon smoked paprika or a pinch of cayenne for warmth in chili or stews.
• Winter: Mix in shredded cheddar cheese for a rich, savory loaf.
• Spring: Sprinkle fresh herbs like chives or thyme into the batter for a light twist.

Serving Suggestions

• Serve warm with butter or honey drizzled on top.
• Pair with chili, stews, or Southern-style greens for a complete meal.
• Cut into smaller squares for appetizers or party sides.
• Wrap leftovers in parchment and store in an airtight container for sharing.

Tips & Tricks

• Preheating the skillet before pouring in the batter helps create a crisp bottom crust.
• Use room-temperature milk and eggs to make the batter smooth.
• For a slightly sweeter cornbread, increase sugar to ⅓ cup.
• If using frozen corn kernels, pat dry before folding in to avoid extra moisture.

For more on cornmeal and its baking benefits, check out:
Polenta: Nutrition, Calories, and Benefits — Healthline

Nutrition (per piece, approx.)

• Calories: 200 kcal
• Fat: 7 g
• Saturated Fat: 3 g
• Carbohydrates: 30 g
• Sugar: 5 g
• Protein: 5 g
• Sodium: 250 mg