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Southern Cornbread Recipe
Cornbread from the South is buttery and flaky. This recipe yields a fast side dish that pairs nicely with practically everything and takes less than an hour to complete!
Flavorful main meals like chili, beef stew, or ham and bean soup go wonderfully with it! If you can perfect this, you will have a simple recipe for every side dish you require!
Easy cornbread recipe
In the United States, southern cornbread has long been a main dish. Before the arrival of the Europeans, the Native Americans grew maize. When they did, they changed the recipes that had previously called for wheat to include cornmeal.
It is now a popular bread throughout the nation, not only in the south. However, there are slight regional variations in the preparation of this side dish.
I reasoned that there isn’t one specific recipe for this. Every household could have a distinctive version. Depending on how you want your cornbread to be, you may make it with or without an egg, with or without sugar, and with or without flour.
And all of these versions are great! So, I am sharing with you my version for this versatile bread, and I hope you like it!
Is southern cornbread sweet?
In the north, their version is somewhat cake-like as it is more on the sweet side. On the other hand, southerners like theirs savory without a hint of sweetness.
In some recipes, instead of regular oil, bacon drippings are used. But if a recipe has some sweeteners in it, they are just there to enhance the corn flavor or the flavor of the bacon drippings.
But I like mine a little sweeter, so, I add sugar and honey for a richer flavor.
What to serve with southern cornbread
I can devour this with butter and honey on top, or this alone with milk! It is a hearty bread and I love the crumbly texture.
Try this with our One Pot Goulash Recipe
Ingredients
- 1 1/2 cups cornmeal
- 1 1/2 cups milk
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup honey
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 400 degrees F, for a glass baking pan, preheat oven to 375 degrees F.
- Grease a 9×13 baking pan with butter or baking spray and set aside.
- Combine cornmeal, milk, and buttermilk in a small bowl and allow to rest 10 minutes.
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar, whisk to combine.
- Mix in the cornmeal mixture, eggs, honey, and oil until smooth. Combine with the flour mixture. Pour mixture into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
