Classic Southern Cornbread🥗 Side
Golden, slightly sweet cornbread baked in a cast iron skillet. Perfect alongside chili, BBQ, or soups.
By Sarah Chen, Home Cook Enthusiast
Southern cooking is comfort food at its finest — generous, flavorful, and made with love. This classic southern cornbread carries on that tradition with a recipe that is both approachable for beginners and satisfying for anyone who grew up with these flavors on their table. It is the kind of dish that tastes like home.
Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.
This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 large eggs
- 1/4 cup honey (optional)
Instructions
- Preheat oven to 400°F. Grease a 10-inch cast iron skillet or 8x8 baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix buttermilk, melted butter, and eggs.
- Combine wet and dry ingredients, stirring just until mixed.
- Pour batter into prepared skillet.
- Bake 20-25 minutes until golden and a toothpick comes out clean.
- Drizzle with honey if desired. Serve warm.
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