Perfect for Beginners
There’s something about the smell of cornbread baking that just feels like home. Maybe it’s the golden crust crisping up in the oven or the warm, buttery crumbs waiting to be slathered with honey. Either way, this classic Southern staple deserves a place in every baker’s kitchen.
I still remember my first attempt at cornbread—it was dry, dense, and, well… let’s just say the family dog wasn’t even interested. But over the years, I’ve learned that the secret to perfect cornbread isn’t complicated.
With the right ingredients and a few simple techniques, anyone can bake a tender, flavorful loaf with that irresistible crispy edge.
This beginner-friendly recipe is a tried-and-true classic, made with Pioneer White Corn Meal for an authentic Southern texture.
Whether you’re pairing it with chili, barbecue, or just enjoying it warm with a pat of butter, you’ll love how easy and satisfying it is to make.
As chef Sean Brock says, “Cornbread is more than just bread—it’s a connection to heritage, to memory, to the land.” So let’s get baking and make something delicious!
Classic Southern Cornbread Ingredients
Dry Ingredients:
- 1 ½ cups Pioneer White Corn Meal
- ½ cup organic all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tbsp honey (optional)
Step-by-Step Instructions for Classic Southern Cornbread
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C).
If using a cast-iron skillet, place it in the oven with 1 tbsp of butter to preheat. This step ensures a crispy, golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 1 ½ cups Pioneer White Corn Meal
- ½ cup organic all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter
- 2 tbsp honey (if using)
Step 4: Bring it Together
Slowly pour the wet ingredients into the dry ingredients, stirring gently. Mix until just combined—don’t overmix! A few lumps are perfectly fine.
Step 5: Bake to Golden Perfection
Carefully remove the hot cast-iron skillet from the oven (watch out—it’s hot!). Pour the batter in and listen for that satisfying sizzle.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Let it Rest & Serve
Let your cornbread cool for 5 minutes before slicing. Serve warm with butter, honey, or even a drizzle of maple syrup.
? Pro Tip: Want to add a little flair? Mix in ½ cup shredded cheddar cheese or ¼ cup diced jalapeños for extra flavor!
Bringing It All Together: The Perfect Classic Southern Cornbread
Picture this: You slice into your cornbread, and the golden crust crackles ever so slightly. The inside? Warm, tender, and just crumbly enough to melt into a pat of butter. That’s the magic of a well-made Classic Southern Cornbread—simple, comforting, and deeply satisfying.
Texture & Flavor Notes
- The crispy edges come from using a hot cast-iron skillet.
- The buttermilk keeps the cornbread moist while giving it a slight tang.
- A hint of honey balances the natural earthiness of Pioneer White Corn Meal.
Pro Tips for the Best Cornbread
✔ For extra crispiness: Preheat the skillet with butter before pouring in the batter.
✔ For a fluffier texture: Avoid overmixing—just stir until combined.
✔ For a flavor twist: Try adding cheddar cheese, jalapeños, or crumbled bacon.
Cornbread is best enjoyed warm, but if you have leftovers (unlikely!), store them in an airtight container at room temperature for up to two days or freeze for later.
Classic Southern Cornbread FAQs
For authentic Southern cornbread, use stone-ground cornmeal like Pioneer White Corn Meal. It gives the bread a rich corn flavor and perfect texture.
Yes! If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes before using—it works just like buttermilk!
The secret? A preheated cast-iron skillet. Let it heat in the oven with a little butter before adding the batter. This creates that signature crispy edge.
Absolutely! Just swap the all-purpose flour for a gluten-free 1:1 baking flour, and you’re good to go.
To keep it moist, use buttermilk, melted butter, and don’t overbake. Check with a toothpick at 20 minutes—if it comes out clean, it’s ready!
Bringing Warm, Buttery Cornbread to Your Table
Making Classic Southern Cornbread is easier than you think, and the reward is well worth it. With a golden, crispy crust and a soft, tender inside, this recipe is a perfect addition to any meal—or even delicious on its own with a little butter and honey.
Now, it’s your turn! Try this recipe and share your cornbread creations on Instagram, tagging #EarlyBirdFarm. I’d love to see how yours turns out!
Classic Southern Cornbread
Equipment
- Mixing Bowl
- Whisk
- Cast-iron skillet or baking pan
Ingredients
Dry Ingredients
- 1 1/2 cups Pioneer White Corn Meal Feature ingredient
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter Melted
- 2 tbsp honey Optional for slight sweetness
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9-inch cast-iron skillet or baking pan with butter or oil.
- In a large mixing bowl, whisk together Pioneer White Corn Meal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey (if using).
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Transfer the batter to the prepared skillet or baking pan.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before slicing. Serve warm with butter or honey.
