What is the difference between cornbread and Southern cornbread?

Southern cornbread is savory, uses no sugar, and relies on buttermilk for flavor and texture. Cornbread in other regions often includes sugar, making it sweeter and more cake-like.

Why do Southerners not put sugar in cornbread?

In Southern tradition, cornbread is meant to complement savory dishes. Adding sugar would alter its role as a versatile side dish.

Is it better to use milk or buttermilk in cornbread?

Buttermilk is preferred because its acidity reacts with baking soda, creating a fluffy texture. Additionally, it adds a tangy flavor that enhances the cornmeal.

What do you need for Dolly Parton cornbread?

Dolly Parton’s cornbread is a Southern favorite, made with a simple mix of yellow cornmeal, flour, buttermilk, eggs, and melted butter, ensuring it’s both flavorful and easy to prepare.

How do I make my cornbread crispy?

Preheating the skillet in the oven and greasing it well ensures a crispy crust. Additionally, using a cast iron skillet enhances the crunch.

Can I freeze leftover cornbread?

Yes! Wrap individual slices tightly in plastic wrap, then store them in an airtight container. They can be frozen for up to three months. To reheat, thaw at room temperature and warm in the oven for 10 minutes at 350°F.

Southern Cornbread Recipe – The Perfect Classic (2025)

Description

This authentic Southern cornbread is made without sugar, highlighting the natural flavor of cornmeal. Baked in a preheated cast-iron skillet, it boasts a crispy crust and moist interior, making it the perfect accompaniment to soups, stews, or enjoyed simply with butter.

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large eggs
2 tablespoons bacon grease or melted butter (plus extra for greasing the skillet)

Instructions

Preheat Oven and Skillet:
- Place a 9-inch cast-iron skillet in the oven and preheat to 425°F (218°C).
Prepare Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk and eggs until well combined.
Mix Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add the 2 tablespoons of bacon grease or melted butter to the batter and mix gently.
Heat Skillet:
- Carefully remove the hot skillet from the oven.
- Add a small amount of bacon grease or butter to coat the bottom and sides, swirling to ensure even coverage.
Bake Cornbread:
- Pour the batter into the preheated skillet, spreading it evenly.
- Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cornbread to cool in the skillet for about 10 minutes.
- Slice and serve warm, optionally with a pat of butter.

Notes

Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Skillet Alternative: While a cast-iron skillet is traditional for achieving a crispy crust, you can use an 8×8-inch baking dish if necessary. However, the crust may not be as crisp.
Serving Suggestions: Southern cornbread pairs well with collard greens, chili, or barbecue dishes. It’s also delicious on its own with a drizzle of honey or a dollop of butter.

Enjoy baking and savoring this classic Southern delight!