Golden Southern Cornbread

A traditional Southern delight, our homemade cornbread offers a golden crust with a soft, buttery interior. Perfectly paired with hearty stews or savory barbecues, this cornbread is a timeless classic enjoyed by all ages.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/4 cup unsalted butter, melted

2 large eggs

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a 9-inch round cake pan.

2. In a large bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.

3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well blended.

4. Pour the wet ingredients into the dry ingredients, stirring just until combined and no streaks of flour remain.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Allow the cornbread to cool in the pan for 5 minutes before slicing and serving warm.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.

Reheating

To reheat, wrap cornbread slices in foil and warm in a preheated 350°F (175°C) oven for 10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.