Golden Southern Cornbread

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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Golden Southern Cornbread is the soul-food side dish you didn’t know you needed. With its crispy edges and tender center, this cornbread adds a touch of warmth and comfort to any meal. Ready in under 30 minutes, it's perfect for a quick weeknight dinner or a leisurely Sunday feast.

Ingredients for Golden Southern Cornbread

All-purpose flour provides structure to the cornbread, helping it hold its shape while baking. Yellow cornmeal is the star of the show, giving the bread its characteristic texture and flavor. A bit of granulated sugar balances the savory elements and enhances the natural sweetness of the corn. Baking powder ensures the cornbread rises beautifully, creating that light, fluffy interior. A pinch of salt rounds out the flavors. Buttermilk adds tanginess and moisture, while unsalted butter brings richness and depth. Finally, eggs act as a binder, holding everything together.

Tips & Tricks

  • For an extra crunchy crust, preheat the cake pan in the oven before pouring in the batter.
  • If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • To add a bit of heat, stir in some chopped jalapeños or a pinch of cayenne pepper into the batter.

Serving Suggestions

This cornbread shines alongside a hearty bowl of chili or a plate of smoky BBQ ribs. Try crumbling it over a salad for a crunchy twist or serving it with a dollop of honey butter for a sweet finish.

Frequently Asked Questions

Can I make this cornbread in a cast-iron skillet?
Absolutely! A cast-iron skillet can add an even crispier edge. Just be sure to preheat the skillet before adding the batter.
How do I store leftover cornbread?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Golden Southern Cornbread Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). While waiting for it to heat up, take a 9-inch round cake pan and lightly grease it with some butter or non-stick spray to ensure the cornbread doesn’t stick.

Grab a large mixing bowl and combine your dry ingredients: all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Stir them together until they’re well mixed and set aside.

In another bowl, whisk together the wet ingredients. Start with the buttermilk, then pour in the melted butter. Crack in the eggs and whisk until everything is well blended and uniform in texture.

Now, for the magic moment: pour the wet mixture into the bowl with the dry ingredients. Stir gently, just until the two are combined. Be careful not to overmix; you want the batter to be smooth with no visible streaks of flour.

Pour the batter into your prepared cake pan, using a spatula to smooth out the top. Pop it into your preheated oven and let it bake for 20-25 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.

Once out of the oven, let the cornbread cool in the pan for about 5 minutes. This helps it firm up a bit, making it easier to slice. Serve it warm for the best experience.

Why You'll Love This Recipe

  • Quick and easy to prepare, with minimal cleanup.
  • Delivers a perfect balance of sweet and savory flavors.
  • Pairs beautifully with a wide variety of dishes, from BBQ to chili.
  • Crispy edges with a fluffy, moist interior.
  • Uses pantry staples you likely already have on hand.

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

Step-by-step 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.

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