Laura Walton

Basic Southern Cornbread

It’s corn season, everyone, and our corn is doing fabulously. And to celebrate, I’m giving you a cornbread recipe!

I like cornbread with actual corn kernels in it, but you can omit them. I also prefer a less-sweet cornbread, like a good Southerner, while Husband prefers a sweeter corn muffin. For the last batch, I used 2 tablespoons of sugar as a compromise, which was just enough to bring out the sweetness of the added corn. You can add or subtract sugar as you like.

You can also add sliced seeded jalapenos on top for jalapeno cornbread, and even add a cup or two of shredded cheddar cheese. You do you. Me? I’ll enjoy this bread with some tasty soup or chili.

Let’s cornbread!

Basic Cornbread

  • Servings: 8-10
  • Print

Bake in a cast iron skillet for extra crispy edges, or in a pan for a fluffier bread. This is excellent with the addition of fresh or frozen corn kernels.

you will need:

  • 1 ½ c cornmeal
  • ½ c flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1-3 tbsp sugar (optional)
  • 1 c milk, or 1 ¼ buttermilk
  • 1 egg, lightly beaten
  • 2 tbsp melted butter or neutral oil
  • 1 c fresh or frozen thawed corn (optional)

Directions

  1. Preheat the oven to 375 degrees F. Grease an 8×8 metal baking pan with butter or oil.
  2. In a large bowl, combine cornmeal, flour, baking soda, salt, and sugar (if using), then fold in corn (if using). In a medium bowl or large measuring cup, whisk together the milk and egg. Stir the milk mixture into the dry ingredients until just barely combined – do not overmix. Stir in melted butter or oil.
  3. Pour batter into prepared pan, and bake for 25-30 minutes until golden brown on edges and a toothpick inserted in the middle comes out clean. Cool on a wire rack.

    4. Cast Iron Skillet Variation: Preheat oven to 400 degrees F, and place a large (10-12 inch) cast iron skillet on a middle rack in the oven. Mix batter as directed. Just before pouring the batter, melt 2 tablespoons butter or lard in skillet, and swirl to coat. Pour batter into pan and spread evenly. Reduce heat to 375 degrees F and bake for 25-30 minutes.

3 comments

  1. Northern cornbread is what I call “corn cake”.

    My aunt was born in 1885 in southern Kentucky and lived there her entire life.

    Her cornbread recipe was very similar. The only difference I remember was that she skipped the sugar and used bacon grease instead of oil. As for the milk, I think it was “whatever she had at the moment”.

    I still remember her calling buttermilk “sour milk” and whole milk “sweet milk”

    Like

    Reply

Leave a comment