The Best Cornbread Ever: A Southern Tradition
Cornbread holds a place of honor in Southern cuisine, a food that has fed generations of families and graced dinner tables from coast to coast. Whether served as a side to fried chicken, slathered with honey butter, or simply enjoyed with a bowl of soup, cornbread is more than just food—it’s a tradition, a comfort, and a way to bring people together.
If you’re looking for a cornbread recipe that truly embodies the spirit of Southern cooking, you’ve come to the right place. This recipe, with its golden crust, tender crumb, and rich flavor, is guaranteed to become a staple in your kitchen. With just a handful of ingredients—Martha White self-rising cornmeal mix, butter, eggs, buttermilk, and a hot cast-iron skillet—you can create a masterpiece that will have everyone coming back for more.
Ingredients
- 3 cups Martha White self-rising cornmeal mix
Martha White is a household name in the South, known for producing high-quality cornmeal that’s been used for generations. Self-rising cornmeal mix makes this recipe easy and foolproof. The self-rising flour already has baking powder and salt mixed in, saving you time while ensuring the perfect rise for your cornbread. - 6 tablespoons melted butter
Butter brings flavor and moisture to cornbread. It’s essential for achieving that golden, slightly crispy crust and a rich, tender interior. If you want to kick things up a notch, you can use browned butter for a deeper, nuttier flavor. - 2 large lightly beaten eggs
Eggs add structure and richness to the batter. They help the cornbread rise and bind the ingredients together, giving it that classic texture. - 2 cups buttermilk (or as needed)
Buttermilk is the secret ingredient in this recipe. It helps tenderize the cornbread while adding a slight tang that balances the sweetness of the cornmeal. If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of vinegar or lemon juice to achieve the same tangy effect. - Oil for the skillet
A cast-iron skillet is essential for achieving the perfect cornbread. Preheating the skillet with oil creates a crispy, golden crust that contrasts beautifully with the soft, moist interior.
Instructions
- Prepare the Skillet:
Place a small amount of oil in a cast-iron skillet—enough to cover the bottom. Place the skillet in a cold oven, then set the oven to 425°F (220°C). As the oven heats up, the oil will begin to heat and coat the bottom of the skillet, ensuring that your cornbread develops a crispy crust. - Mix the Batter:
In a large mixing bowl, combine the self-rising cornmeal mix, melted butter, beaten eggs, and buttermilk. Stir until just combined. The batter should be a little thick but still pourable. Don’t overmix, as this can make the cornbread dense. - Pour the Batter into the Hot Skillet:
Once the oven has preheated, carefully remove the hot skillet and pour the batter in. You should hear a sizzle when the batter hits the skillet. This is the sound of perfection in the making. Return the skillet to the oven. - Bake to Perfection:
Bake for about 25 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean. If the cornbread isn’t quite done after 25 minutes, continue baking for an additional 5-10 minutes, checking regularly. - Serve and Enjoy:
Allow the cornbread to cool slightly before cutting into wedges. Serve with butter, honey, or your favorite jam. It’s perfect alongside a hearty meal or as a snack on its own.
The Southern Soul of Cornbread
Cornbread is more than just a recipe—it’s a reflection of Southern hospitality, resilience, and creativity. The origins of cornbread trace back to Native American cultures, where corn was a staple food. Cornmeal became an essential ingredient in the diets of settlers in the South, particularly in the Appalachian region. Cornbread, as we know it today, evolved from these early recipes, incorporating ingredients like eggs, milk, and fat to improve the texture and flavor.
In the South, cornbread is often seen as a symbol of home-cooked meals and family gatherings. It’s a versatile dish that can be served in many forms—whether as a sweet, cake-like version or a more savory, crumbly type. The classic Southern cornbread, however, is savory, with a slightly crumbly texture that holds up well against rich stews, greens, and meat dishes.
A key component of cornbread’s popularity in the South is the cast-iron skillet. A well-seasoned cast iron skillet is a Southern kitchen essential, known for its ability to distribute heat evenly and create a perfect crust. This cooking method has been passed down through generations, ensuring that the cornbread turns out golden and crisp every time.
Variations and Tips
While this recipe is a classic, there are plenty of ways to tweak it to suit your taste. Here are a few variations and tips for making your cornbread even more special:
- Add-ins:
You can easily customize your cornbread by adding extras like shredded cheese, jalapeños, or crispy bacon. These additions will infuse the bread with additional flavors, turning a simple cornbread into something truly spectacular. - Sweet vs. Savory:
While this recipe is on the savory side, if you prefer a sweeter cornbread, you can add a couple of tablespoons of sugar to the batter. The amount of sweetness is up to you—some people prefer just a hint of sugar, while others like a more dessert-like cornbread. - Corn kernels:
For extra texture and flavor, you can fold in frozen or fresh corn kernels into the batter. This adds a burst of sweetness and a pop of color to the cornbread. - Skillet size:
If you don’t have a 10-inch cast-iron skillet, you can use a smaller or larger skillet. Just adjust the cooking time accordingly. A larger skillet may require less time to cook, while a smaller one may need a few more minutes. - Leftovers:
Cornbread is one of those dishes that actually tastes better the next day. Leftovers can be reheated in the oven or even sliced and toasted for a crunchy snack. It’s also perfect for making cornbread stuffing if you have any left after a meal.
The History of Cornbread in the South
Cornbread has a rich history that goes hand in hand with the story of the South itself. Native Americans taught early settlers how to grind corn into meal, which became a staple of their diet. Cornbread was not just a treat—it was practical, inexpensive, and filling. As time went on, Southern cooks began to experiment with cornbread recipes, adding various ingredients based on regional availability.
One key moment in cornbread’s history was during the 19th century when cast-iron skillets became widely popular in Southern homes. These skillets provided the perfect vessel for baking cornbread, giving it that sought-after crispy edge. During the Great Depression, cornbread was a lifeline for many families, as it was inexpensive to make and could feed a crowd.
Cornbread has remained a symbol of Southern resilience and hospitality. Whether it’s baked for a family dinner, served at a church potluck, or prepared as part of a holiday feast, cornbread continues to bring people together and honor Southern culinary traditions.
Final Thoughts
This cornbread recipe, with its simplicity and rich flavor, captures the essence of Southern cooking. It’s a dish that’s both humble and extraordinary, offering comfort with every bite. Whether you’re a seasoned Southern cook or someone trying cornbread for the first time, this recipe is sure to leave you with a satisfied smile and a craving for more.
So, grab your cast-iron skillet, preheat your oven, and get ready to bake up some of the best cornbread you’ve ever tasted. And don’t forget to share it—because in the South, good food is meant to be shared with loved ones.