My family loves good old fashioned southern cornbread recipe! I have tried several recipes over the years – through trial and error, I eventually discovered what made the tastiest cornbread. The ingredients are more or less the same in most cornbread recipes, but it came down to three main things that really made a difference in the taste. If you want the best southern cornbread, my tips are that you must use sugar and butter in the batter, and then bake it in a cast iron pan!! My southern cornbread recipe has all my top tips covered! If you don’t have a cast iron pan*, you’ll want to get one for a perfect melt in your mouth, slightly crispy crust. Are you ready for the recipe?
Ingredients:
- 1 cup of all-purpose flour
- 3/4 cup of yellow cornmeal
- 3 tablespoons of cane sugar
- 2 1/2 teaspoons of baking powder
- 3/4 teaspoons of sea salt
- 1/2 stick of melted salted butter
- 2 beaten eggs
- 1 cup of whole milk
Southern Cornbread Recipe:
1: In a medium sized mixing bowl, place a flour sifter. Then add the all-purpose flour, sugar, baking powder, and salt. Next, sift the ingredients into the bowl.
2: Add the cornmeal into the flour mixture. Stir until combined.
3: Add in the milk, butter, and eggs. Stir with a whisk until smooth.
4: Place 1 tablespoon of butter into a 9 inch cast iron pan. Then place it into a 350 degree preheated oven. Leave until butter is fully melted. Then remove.
5: Swirl around butter until it coats the bottom and sides of the pan.
6: Pour the cornbread batter into the hot pan, smooth the top.
7: Place batter-filled pan back into the oven and bake for approximately 15 minutes. (You can check it’s doneness by poking the center of the cornbread with a toothpick. When the toothpick comes out clean, the cornbread is done baking.)
8: Remove the southern cornbread from the oven and allow to cool for 5 minutes before cutting.
9: Cut into pieces and serve hot with extra butter. Enjoy!!
