Homestyle Goodness: A Classic Southern Cornbread Recipe Journey

Delicious Southern Cornbread Recipe for Every Occasion

Native American Origins: Originally made by Native Americans with cornmeal and water, baked on hot stones.

Colonial Adaptation: Europeans added milk and eggs, making it the popular dish we recognize today.

During the Great Depression, a cultural staple was affordable, everyday food.

Eastern Southern bread: Less sweet, skillet-cooked for a crispy crust.

Western & traditional biscuits: Sweeter is more cake-like and often contains sugar or honey.

Modern Adaptations: Now includes multiple flavors with jalapeños or blueberries, reflecting modern Texan tastes.

Measure Carefully: Accurately measure the cornmeal, baking powder, and salt using measuring cups and level them off with a precision knife.
Sift Together: In a large bowl, sift together the cornmeal, baking powder, and salt to ensure they are thoroughly mixed and aerated.

Mixing in the Wet Ingredients:

Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined. Ensure the melted butter has cooled slightly before adding it to prevent cooking the eggs.
Combine Dry Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together using a spoon or spatula until the dry ingredients are moistened. Be careful not to overmix, as this can make the cornbread tough.

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Pan: Grease your cast-iron skillet with extra butter or bacon fat. Using bacon fat will add a hint of smoky flavor.
Pour and Smooth the Batter: Pour the batter into the prepared skillet, using a spatula to spread it evenly.
Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cornbread cool in the skillet for 10 minutes before slicing. This helps the cornbread set and cut more easily without crumbling.

Gluten-Free: Use certified GF cornmeal and GF baking powder.
Dairy-free: Replace buttermilk with almond, soy, coconut milk, vinegar, or lemon juice; opt for alternative cheese.
Egg-Free: Use a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed with three tablespoons water).
Sugar-Free: Omit added sugar, relying on cornmeal’s natural sweetness and corn kernels if used.

Cool Completely: Prevent sogginess by allowing it to cool fully before storing.
Airtight Storage: Keep in an airtight container at room temperature for two days or refrigerate for up to a week.
Freezing: Wrap tightly in plastic and foil; freeze for up to three months.

Oven: Reheat wrapped in foil at 350°F for 10-15 minutes to preserve moisture and crispiness.
Microwave: Cover slices with a damp paper towel and microwave for 20-30 seconds for quick reheating.