Classic Southern Cornbread
This Classic Southern Cornbread is perfect for beginner bakers, delivering a moist, crumbly texture with a golden crust. Made with Pioneer White Corn Meal, this simple recipe requires minimal ingredients and comes together quickly for a delicious, traditional side dish.
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.
Notes
- For a crispy crust, heat the skillet in the oven with 1 tbsp of butter before pouring in the batter.
- Substitute buttermilk with 1 cup of milk mixed with 1 tbsp vinegar or lemon juice (let sit for 5 minutes before using).
- Enhance flavor by adding 1/2 cup shredded cheddar cheese or 1/4 cup diced jalapeños to the batter.
Tried this recipe?Let us know how it was!