Traditional Cornbread Recipe With Classic Southern Ingredients

I decided to make a traditional cornbread recipe since I already had several variations on the site. I made this bread inside a bread loaf pan, but I’ve also made it in a cast iron skillet, in the bread machine, and even in the air fryer. Each way comes out delicious. This bread can be a base for cornbread stuffing by reducing the sugar by half. Or try it with my favorite variation: jalapeños and cheddar cheese. Just throw whatever you want into the batter or as a topping.

What I Love About This Outstanding Traditional Cornbread Recipe

This recipe is a classic for a reason. It strikes the perfect balance between moist and crumbly, ensuring each bite is satisfyingly tender yet holds together beautifully on your plate. The hint of sweetness pairs wonderfully with the natural corn flavor, creating a harmonious blend that complements any meal, from hearty chilis to simple greens.

This cornbread’s versatility allows for easy customization, whether you want to add jalapeños (or even a hotter pepper!) for a spicy kick or fold in some cheese for a richer taste. It’s also incredibly easy to make, requiring just a few simple steps and basic ingredients that you likely already have in your pantry.

Kitchen Equipment Needed

• Baking loaf pan, skillet, square baking pan
• Bowls
• Whisk, spoon, or spatula for mixing
• Measuring cups and spoons
• Wire rack for cooling
• Butter knife or spatula for greasing the pan

FAQs

1. How can I make this cornbread gluten-free?
   To make this cornbread gluten-free, replace the all-purpose flour with a gluten-free baking blend. It’s important to use a blend designed to substitute on a 1:1 basis for the best results, ensuring the texture remains as close as possible to the original recipe.
2. Can I make this recipe dairy-free?
   Making this cornbread dairy-free is straightforward by using alternatives such as almond, soy, or oat milk instead of regular milk, dairy-free yogurt in place of traditional yogurt, and vegan butter or coconut oil as a substitute for butter. These substitutions help maintain the moistness and flavor of the cornbread without using dairy products.
3. What’s the ideal texture for this cornbread?
   The ideal texture of this cornbread is a balance between moistness and crumbliness, ensuring it’s soft and spongy inside with a slight crumble to it. Achieving this texture involves not overmixing the batter and baking it just right so it’s buttery, rich, and perfectly sweetened.
4. How should leftover cornbread be stored?
   Leftover cornbread should be wrapped tightly and stored at room temperature to maintain its freshness for up to three days. For longer preservation, it can be frozen for up to three months. To use, thaw overnight in the refrigerator and warm it up before serving to restore its original texture and taste.
5. Can cornbread be made in different forms?
   Yes, this cornbread recipe is versatile and can be adapted into muffins or made in a skillet for a different experience. When making muffins, distribute the batter into muffin liners and adjust the baking time accordingly. Skillet cornbread will have a heartier crust and an inviting texture.
6. What are some recommended pairings with cornbread?
   Cornbread pairs wonderfully with a variety of dishes, including soups like chicken noodle or bean and ham, BBQ beef, stuffed peppers, chicken pot pie, sausage and black beans, and slow cooker chicken and gravy. These combinations enhance the meal, making cornbread a versatile side dish.
7. How can I add flavors or customize this cornbread?
   To customize the cornbread, consider adding ingredients like corn kernels, shredded cheddar cheese, or finely diced jalapenos to the batter before baking. These add-ins introduce new flavors and textures, allowing for a personalized touch that can complement the main dish.
8. Can cornbread be made in a skillet for a different texture?
   Baking cornbread in a skillet is an excellent way to achieve a different texture, especially a crunchier crust. This method infuses the cornbread with a rustic charm and enhances its flavor profile, making it a delightful variation on the traditional baking method.
9. Is buttermilk necessary, and what can I use if I don’t have it?
   Buttermilk is crucial for its flavor and chemical reaction with leavening agents, but if you don’t have it, you can easily make a substitute. Here’s a buttermilk recipe if you don’t have it. I also have a complete cornbread recipe without buttermilk, too.
10. Can I make this recipe without eggs?
    Yes, you can make cornbread without eggs by using egg substitutes such as flaxseed meal or chia seeds mixed with water, applesauce, mashed bananas, or a commercial egg replacer. These substitutes help to bind the ingredients together, similar to eggs. For each egg, use 1 tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water and let it sit until it becomes gelatinous. Alternatively, 1/4 cup of applesauce or mashed banana can replace one egg, but keep in mind that these may slightly alter the flavor of your cornbread.
11. Are there any creative ways to use cornbread in other dishes?
    Cornbread can be creatively used in various dishes, such as a base for stuffing by reducing the sugar content, or even as a unique pizza crust known as cornbread pizza. These innovative uses showcase cornbread’s versatility and ability to blend well with different flavors and ingredients.

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Yield: 8 to 10 slices

Traditional Cornbread With Classic Southern Ingredients

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This classic cornbread recipe is a versatile side dish that pairs wonderfully with a variety of flavors, from bacon and scallion to cheddar and jalapeno.

Prep Time 10 minutes

Cook Time 20 minutes

Cooling Time 10 minutes

Total Time 40 minutes

Ingredients

• ½ cup unsalted butter melted, plus extra for greasing the pan
• 1 ½ cups yellow or white cornmeal
• 1 cup all-purpose flour
• 6 tablespoons sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon fine salt
• ½ teaspoon baking soda
• 1 cup buttermilk
• 3 large eggs

Instructions

1. Preheat your oven to 375°F (190°C) and grease a loaf pan with melted butter. (You can also use any kind of baking pan or dish.)
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In another bowl, beat the eggs and then mix in the buttermilk and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined; avoid overmixing.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before removing and slicing.

Notes

For a less sweet cornbread ideal for stuffing, reduce the sugar to 2 tablespoons. Store the cooled cornbread, wrapped tightly in plastic, at room temperature for up to three days.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 317Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 101mgSodium 529mgCarbohydrates 41gFiber 2gSugar 11gProtein 7g

Nutrition automatically generated.

The Final: Outstanding Traditional Cornbread Recipe