Cornbread Recipe

4.33 from 134 votes

Fill your kitchen with the smell of fresh-baked Southern Cornbread recipe in just about an hour! This classic recipe creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: soul food, Southern

Servings: servings

Calories: 421kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

5 tablespoons salted butter cut into cubes
2 cups self-rising cornmeal mix like Pearl's Milling co.
1 tablespoon granulated sugar
¾ teaspoon kosher salt
3 large eggs room temperature
1 ½ cup buttermilk

Instructions

Preheat the oven to 400°F and place the rack in the middle position.
Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes.
Whisk together cornmeal mix, sugar, and salt in a medium bowl.
In a large measuring cup or medium bowl, whisk together the eggs and buttermilk, then stir the wet ingredients into the dry ingredients.
Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in, then pour it into the hot skillet.
Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake.
Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.

Notes

How to store & reheat cornbread

You can wrap up any leftovers in plastic wrap or aluminum foil tightly once cooled down. It should last at room temperature for up to 2 days.

To heat back up, add your leftovers to some foil and add to a preheated 350°F oven for about 10-15 minutes, or until nice and warm boos. You can also pop in the microwave wrapped in a damp paper towel. Heat for about 15-20 seconds and check until just warm.

How long will Southern cornbread last in the fridge?

You can wrap and store the same way and pop in the fridge. It will last for about 5-6 days.

Can I freeze it?

For sure boos. Wrap tightly with plastic wrap then add to a freezer safe bag removing all air. Make sure you label with the date. It can stay frozen up to 3 months.

Nutrition