Southern Cornbread

Southern cornbread is good with a hearty winter soup, a delicious slow roasted pot roast, or even just as a snack on it's own.

Classic no fail cornbread deliciousness!

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Classic no fail cornbread deliciousness!

  • Prep Time


  • Total Time


  • Servings



  • 5

    tablespoons unsalted butter, plus more for the pan

  • ¾

    cup all-purpose flour

  • ¾

    cup yellow cornmeal

  • teaspoons baking powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon kosher salt

  • 1

    cup buttermilk (shake before measuring)

  • 2

    large eggs


Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.


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