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Nothing taste better than hot cornbread fresh out of the oven. I’m not taking about the kind that comes from a box, although that can be tasty. I’m talking about the kind made from scratch. My favorite cornbread recipe is my Southern cornbread recipe made in a skillet. It is when I preheat a cast iron skillet then add butter and the batter. This recipe is so delicious and I know you are going to love it. This is also the recipe I use to make my favorite cornbread dressing for Thanksgivings. This cornbread pairs well with so many dishes including, collard greens, smothered turkey wings and my slow cooker beans.

How to Make Southern Cornbread

1. Ingredients

Cornmeal, all-purpose flour, sugar, butter, baking soda, baking powder, eggs, buttermilk, milk and salt.

2. Preheat the Skillet

Preheating the skillet helps the cornbread to cook at a more even temperature.

Place a 10-inch cast iron skillet in the oven to preheat.

3. Combine Dry Ingredients

In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.

4. Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, milk, and eggs.

5. Combine All Ingredients for the Southern Cornbread Recipe

Add the wet ingredients to the dry ingredients and mix until just combined making sure not to overmix. Melt 6 tablespoons of the butter in the microwave or in a small saucepan over low heat then add it to the batter and mix well.

6. Prepare to Bake the Cornbread

Reduce the oven temperature to 375 degrees F (190 degrees C).

Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the bottom of the skillet. Pour the batter into the skillet and spread evenly.

7. Bake the Cornbread

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the skillet for a few minutes before slicing and serving.

Southern Cornbread Recipe – From The Queen of Soul Food Cooking

Recipe by Soul Food Cooking

3.9 from 20 votes

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 1 1/4 cups cornmeal

• 3/4 cup all-purpose flour

• 1/4 cup sugar

• 8 tablespoons butter, softened

• 1/4 teaspoon baking soda

• 1 1/2 teaspoons baking powder

• 2 eggs

• 1 cup buttermilk

• 1/4 cup milk

• 2 teaspoons salt

Directions

• Preheat oven to 425 degrees F (220 degrees C).
• Place a 10-inch cast iron skillet in the oven to preheat.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
• In a separate bowl, whisk together the buttermilk, milk, and eggs.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Melt 6 tablespoons of the butter in the microwave or in a small saucepan over low heat. Add to the batter and mix well.
• Reduce the oven temperature to 375 degrees F (190 degrees C).
• Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the bottom of the skillet.
• Pour the batter into the skillet and spread evenly.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cornbread cool in the skillet for a few minutes before slicing and serving.

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