Golden Southern Cornbread from Scratch
Golden Southern Cornbread: A Southern Classic for Any Meal
Cornbread is one of those quick breads that’s perfect for a side in a jiffy, making it a go-to for many meals. As a Southern gal, I’ve got a soft spot for Golden Southern Cornbread. There’s something about its slightly sweet flavor, moist texture, and rich corn taste that just hits the spot every time. Whether it’s served with a hearty stew, barbecue, or a holiday feast, this cornbread is a must-have on the table. And if you’re in the mood for something a little sweeter and softer, my Sweet Honey Cornbread will send you over the moon. Trust me, it’s a treat you won’t forget.
Homemade Cornbread: Elevate Your Flavor Beyond Boxed Mixes
There's nothing wrong with a box of Jiffy, but in my opinion, it just doesn't deliver a strong corn flavor. If you cook cornbread often and like the convenience of not measuring each time, pre-bagging the dry ingredients might be a good option for you. However, it really doesn't take much time to measure out the few ingredients needed. This recipe is perfect for making your own. You can leave out most of the sugar for a less sweet flavor, keep in mind that Jiffy does include sugar. Try this recipe, and you won't be disappointed.
The Secret to Moist Golden Southern Cornbread
Cornbread often gets a bad rap for being dry, but that is a myth we are tossing out the window. Southern cornbread, especially the kind I love, should be moist and tender, not crumbly and dry. The key to this recipe is the right balance of butter and oil, which helps keep the cornbread from drying out as it bakes. While many traditional Southern recipes can lean toward a drier texture, adding a little oil helps lock in moisture, keeping each bite tender and flavorful.
What I really love about this recipe is that it is so simple, yet delivers that perfect, moist texture every time. No fancy techniques or extra steps, just measure, mix, and bake. You will not have to worry about your cornbread crumbling apart. It is the kind of recipe that complements any meal while standing out with its moist crumb. And when it comes out of the oven, I do not just swipe butter on top. I melt a generous amount over the surface to make sure every bite is extra rich and flavorful.
What You’ll Need for Golden Southern Cornbread
Each ingredient in this recipe plays a key role in making your cornbread perfectly moist, rich, and golden. Let’s dive into what each one brings to the table.
- • All-Purpose Flour: Flour provides the structure for your cornbread, ensuring it holds together without being too dense.
- • Cornmeal: Cornmeal gives Southern cornbread its signature texture and flavor, adding a bit of crunch while providing that classic corn flavor.
- • Granulated Sugar: A touch of sweetness balances the savory cornbread flavor. It’s not overwhelming but adds just the right hint of sweetness.
- • Baking Powder: The baking powder provides a slight lift to the cornbread, making sure it’s light without being too airy.
- • Baking Soda: Baking soda helps with browning and creates a lighter, fluffier texture, promoting an even rise and enhancing the golden color of the cornbread.
- • Salt: Salt enhances all the other flavors in the cornbread and balances out the sweetness.
- • Butter: Butter adds richness and moisture to the cornbread, giving it a tender crumb and a deliciously golden color.
- • Eggs, well beaten: Eggs act as a binder and provide structure, ensuring the cornbread holds together perfectly.
- • Vegetable Oil: Oil adds moisture and tenderness to the cornbread and preventing it from being too dry, helping it stay soft and fresh even at room temperature or the next day.
- • Milk (add gradually, as needed): Milk hydrates the dry ingredients and contributes to the smooth, moist texture of the cornbread. Add just enough to get the right batter consistency.
Tasty Add-Ins and Meal Ideas
Want to take your cornbread up a notch? There are plenty of ways to do just that. Add a little something extra with corn, diced jalapeños, or sautéed onions for some flavor boost. This cornbread isn’t just a side dish, either. Turn it into a fun, kid-friendly meal by tossing in some cut-up hotdogs or sausages. You can even make a hearty cornbread stuffing with it!
The beauty of this recipe is its versatility. You can get creative and make it your own. And if you're looking for the perfect pairing, try serving it alongside my chili. With its balanced flavors, it’s sure to be a hit.
Recommended Tools for This Recipe
You don’t need anything fancy to make this cornbread, but if you’re looking to stock your kitchen or upgrade a few basics, here are some tools that work great. I’ve included Amazon affiliate links for convenience. If you purchase through these links, I may earn a small commission at no extra cost to you. Thanks for supporting the blog!
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Cast Iron Skillet – My favorite for getting that golden, crispy crust.
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Hand Mixer – Not required, but handy if you want a smoother batter or just don’t feel like mixing by hand.
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Mixing Bowl – Any large bowl will do, but having one with a sturdy bottom makes mixing easier.
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Measuring Cups and Spoons – A basic set gets a lot of use in my kitchen, and it’s worth having a reliable one.
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8x8 Baking Pan – A good backup if you’re not using a skillet—makes nice even slices.
Golden Southern Cornbread
Ingredients
- 2 cups All-Purpose Flour
- 1 ½ cups Cornmeal
- 1 cup Granulated Sugar
- ¾ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Salt
- 1 stick Butter
- 4 Eggs well beaten
- 1 Tbsp Vegetable Oil
- 1 cup Milk add gradually, as needed
Instructions
- Preheat Oven: Heat oven to 375°F (190°C). Grease a pan or muffin tins.
- Mix Dry Ingredients: Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl.
- Add Wet Ingredients: Melt butter. Mix with eggs, vegetable oil, and milk. Add to dry ingredients.
- Combine: Stir until the batter is the consistency of pancake batter. Use just enough milk to achieve this texture.
- Bake: Pour batter into the prepared pan or muffin tins. Bake for 15–25 minutes. If baking at 350°F (175°C), cook for 30–40 minutes. Check halfway through baking to ensure even cooking.
Notes
FAQ: Everything You Need to Know About Cornbread
How do I store cornbread?
To keep your cornbread fresh, store it in an airtight container at room temperature. It’ll stay soft and moist for about 2-3 days. For longer storage, wrap it tightly in plastic wrap or foil and refrigerate.
Can I freeze cornbread?
Yes! Cornbread freezes well. Let it cool completely, then wrap it tightly in plastic wrap or foil, and place it in a freezer bag. It’ll stay fresh for up to 3 months. To reheat, thaw at room temperature or warm it in the oven.
Can I use all oil instead of butter?
You can! While butter adds richness and flavor, you can substitute all oil if you prefer a dairy-free option or want a lighter texture. Just know that it might slightly change the flavor profile, but the cornbread will still turn out moist and delicious.
Can I use all butter instead of oil?
Yes, you can use all butter if you want a richer flavor. It will give your cornbread a slightly more tender crumb and a richer, buttery taste. Just be sure to melt it before adding it to the mix.
What can I add to make cornbread more flavorful?
There are plenty of ways to make your cornbread stand out! Add corn kernels, diced jalapeños, sautéed onions, or shredded cheese. For a savory touch, you can even stir in crumbled bacon or sausage.
Can I use white cornmeal or coarse cornmeal?
Yes, you can! Both white and yellow cornmeal will work well in this recipe, though they may give slightly different flavors and textures. White cornmeal tends to be a bit finer and lighter in flavor, while yellow cornmeal has a more traditional, hearty taste. As for coarse cornmeal, it will give your cornbread a more rustic, textured feel. If you use coarse cornmeal, the cornbread may be a bit grittier, but still delicious!
Can I use buttermilk instead of regular milk?
Yes! Buttermilk is a great substitute for regular milk. It adds a tangy flavor and helps create a more tender cornbread. The acidity in buttermilk reacts with the baking soda, promoting a nice rise and a fluffy texture. If you swap in buttermilk, just make sure to keep the baking soda in the recipe to ensure everything rises properly.
Why This Southern Cornbread Belongs in Your Weekly Meal Rotation
I’ve said it before and I’ll say it again—I love cornbread. It’s simple, it’s satisfying, and it always feels like home. Whether I’m making this classic Southern version or mixing it up with something like my Sweet Honey Cornbread (which pairs so well with Tangy Carolina Pulled Chicken), or going bold with my Flavorful Mexican Cornbread (perfect next to a bowl of Creamy Chicken Tortilla Soup), cornbread always finds a spot on my table.
It’s a great budget-friendly filler for a meal, or just a quick snack on its own. No waiting around for dough to rise—just mix it up and pop it in the oven. And if you’ve got leftovers? They’re perfect for turning into dressing or crumbling into soup the next day.
From my kitchen to yours, I hope this recipe becomes one of your go-to favorites too.
Thanks for hanging out! Just a quick heads-up: Some of the links in this post are affiliate links. If you decide to make a purchase through them, I may earn a small commission at no extra cost to you. Your support helps keep things rolling around here!
Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!