With a golden brown, crispy crust, our recipe for Southern Style Cornbread is a great accompaniment for soup or stew on a cool night. To create the perfect texture, bake the bread in a preheated, well-oiled cast iron pan. This gives the finished product a golden color and delicious crust.
Cornbread has been cooked on the North American continent for centuries since the Native Americans who originally lived here based most of their bread recipes on corn. Basic Native American cornbread consisted of coarsely ground cornmeal that was created when the Indian women crushed the grains of dried corn between two large, flat rocks.
This cornmeal was mixed with water and salt, so their bread was likely very dry and not very good. When European colonists came to the New World, they used Native American recipes and began to improve upon them by adding sweeteners like honey or sugar. Often they would use milk to create a more tender cornbread. By the time of the Civil War, various cornbread recipes were used all over the United States.
Southern Style Cornbread Recipe
- Baking Pan
- Large skillet
- Medium-Sized Bowl
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Cooking Oil
- 1/3 cup Sugar
- 1 pc Large Egg
- 1 cup Buttermilk
- Preheat the oven to 425 degrees.
- As the oven is preheating, prepare the pan. Put 3 tablespoons of cooking oil into a 9 or 10 inches cast iron skillet.
- Place the pan into the oven to heat.
- You want the pan and the oil to be sizzling hot when you put the cornmeal batter into the pan. This will create an amazing crust for the cornbread. If you don’t have a cast-iron pan, a heavy cake pan or cooking pan will do.
- As the oven is heating, stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a medium-sized bowl.
- In a separate small bowl, beat the egg lightly with a fork.
- Stir in the buttermilk and the cooking oil.
- Next, add the bowl of wet ingredients to the bowl of dry ingredients.
- Using a fork, stir these things together, just until they are incorporated.
- You do not want to overmix this batter, because that will lead to a tougher cornbread. You just want the dry ingredients moistened, and it is okay if there are a few lumps in the batter.
- Using an oven mitt, carefully remove the hot pan with the layer of hot oil from the oven.
- Set it on a heatproof surface and slowly pour the batter into the pan. It should sizzle as you put the batter into the oil. That’s okay! It’s just the batter starting to cook into a nice, crisp, golden-brown crust on the surface of the cornbread.
- Return the pan to the oven and bake it for 15 to 20 minutes, or until the surface of the cornmeal is lightly browned.
- Remove the pan from the oven.
- Let the cornbread cool for about 5 minutes, and run a knife around the outer edge of the pan to loosen the cornbread cake.
- Then, quickly, using a snap of the wrist, turn the pan over onto a plate to remove it from the pan.
- Slice the cornbread into six or eight wedges and serve.
Related: Cornbread Recipes