Happy Thursday Y’all!
Cornbread is synonymous with the South. When you think of the South, you think of delicious and moist cornbread. We eat cornbread all year round, and when the weather begins to cool down. You can find us eating a big ole bowl of soup or beans with our cornbread. It literally goes with everything, from collard greens to tomatoes, rice, and sausage to a delectable roast during a Sunday dinner with family and friends. All three of these recipes can be found here, here, and here.
However, not all cornbread is created equal. For years, I had used Jiffy sometimes it turned out well. Other times you could tell that it came straight from a box. After years of using Jiffy, I decided it was time to create my own mouthwatering and moist cornbread. So let’s get cooking y’all, because this recipe is amazing.
As always we always need a list of ingredients before we get started.
List of Ingredients
-1 cup of buttermilk
-2 large eggs
-1 cup of cornmeal
-1/2 cup of unsalted butter
-2/3 cup of white sugar
-1/2 teaspoon of baking soda
-1 cup of all-purpose flour
-1/2 teaspoon of salt
Preparing Cornbread Ingredients on Stove
First, you’re going to melt 1/2 cup of unsalted butter in a pan on the stove.
Once the butter is completely melted remove the pan from the heat. Add 2/3 cup of sugar, you’ll remove the pan from the heat to ensure the sugar does not burn.
***I happen to like sugar in my cornbread, but if you don’t omit this step!***
Then, add 2 large eggs and beat until they are thoroughly blended into the mixture.
Continue to stir your eggs in the mixture.
Next, add 1/2 teaspoon of baking soda, 1 cup of buttermilk, and continue to stir.
Adding All Cornbread Ingredients Together
Now, pour all of your ingredients from the stove into a bowl.
Then, in that same bowl add 1 cup of cornmeal, and a 1/2 teaspoon of salt.
Add 1 cup of all-purpose flour.
Stir all these ingredients together, until they’re virtually not lumps. Preheat your oven to 325 degrees.
Then, generously grease your cast iron skillet with butter. Pour all your ingredients into your pan.
Place your cornbread in the oven for about 3o-35 minutes.
Southern Cornbread from Scratch
Once your cornbread is finished, you can enjoy all of your hard work. This recipe is absolutely amazing and moist. So grab yourself some Sweet tea and enjoy your Southern Cornbread from scratch. If you need a great recipe for sweet tea, be sure to click here.
Hope Y’all enjoyed this post, have a wonderful day!
Feel Free to let us know what you think in the comments section. Do you love cornbread as much as Southerners do???
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Ingredients
Equipment
Method
- First, you're going to melt 1/2 cup of unsalted butter in a pan on the stove.
- Once the butter is completely melted remove the pan from the heat. Add 2/3 cup of sugar, you'll remove the pan from the heat to ensure the sugar does not burn.
- Then, add 2 large eggs and beat until they are thoroughly blended into the mixture.
- Continue to stir your eggs in the mixture.
- Next, add 1/2 teaspoon of baking soda, 1 cup of buttermilk, and continue to stir.
- Now, pour of all those ingredients from the stove into a bowl.
- Then, in that same bowl add 1 cup of cornmeal, and a 1/2 teaspoon of salt.
- Add 1 cup of all-purpose flour.
- Stir all these ingredients together, until they're virtually not lumps. Preheat your oven to 325 degrees.
- Then, generously grease your 9 inch round pan with butter.
- Pour in all your ingredients in your pan.
- Once your pour in mixture, smooth out any lumps. Place your cornbread in the oven for about 30-45 minutes.
Notes
Hey Y’all and Welcome to Southern Love! We’re Juliette and Jennifer a mother/daughter duo that lives in South Carolina. We created Southern Love to give people a real look into the lives of modern day southerners. You’ll be a able to find entertaining stories, amazing recipes, and southern decor.
This is such a great Southern recipe, I absolutely loved this recipe!
Author
Thank you Judy! Happy Holidays! 😊😊
OMG!!! I have never made my cornbread with sugar, but I really enjoyed this amazing recipe!
Author
Thank you so much Patti, for your feedback! A lot of people don’t like to use sugar it’s all about personal preference, but I think it adds a little something to the cornbread! I hope you have a wonderful day!
This one worked out so much better than the last one I made
Author
I’m so happy to hear that and I hope you enjoyed your cornbread! 😊😋
I absolutely love this recipe. I’ve made it about six times. I’m making it tonight. I didn’t change a thing. Thank you!
Author
Awww you’re so welcome! I’m so glad the recipe worked out so well for you! I think I’m going to make some cornbread tonight as well! Thank you for taking the time to comment, and I hope you have a wonderful evening!
This recipe is SO good, it will make you slap your grandma! LOL All kidding aside, this is truly an amazing recipe for cornbread. We absolutely love it! Thank you!
Author
Hahahaha….🤣🤣🤣 Thank you sooo much, this is by far the best compliment ever for this recipe!!! I’m extremely happy to hear that you love it, it’s definitely one of my favorites, so that truly warms my heart!❤️ Thank you so much for taking the time to make the recipe and comment! I hope you have an amazing day! 😊
This is now my go-to cornbread recipe!! My Grammy from Kentucky always made salty cornbread but I have always preferred mine sweeter. I did reduce to sugar to 1/2 cup but followed the recipe exactly otherwise. I cooked it in my buttered cast iron pan and it came out perfect!! Soft and fluffy on the inside with a yummy crust. I have made dozens of recipes for cornbread over the years and this is the one I will keep on using. Thank you for such a great recipe!
Author
Hello Farmgirl! I’m soooo happy to hear you love this recipe! I totally understand I’ve always preferred my cornbread a little sweeter as well, it’s what I grew up eating. That’s the great thing about a recipe you can add a little or reduce an ingredient to make it fit your preferences.
I’m extremely glad this recipe worked out for you, sometimes there is nothing better than good ole fashion cornbread! You’re so welcome, thank you for taking the time to leave such an amazing comment! It truly means a great deal to us. Thank you again for stopping by and I hope you have a wonderful day! 😊
I love all of the recipes you have, eager to try them!
Author
Hello Georgina! Awww thank you so much, please let us know how the recipes turn out for you! Hope to hear from you soon and thank you so much for stopping by! Have a wonderful day! 😊
Hey there! I LOVE THIS RECIPE!!! I make it exactly like this and it never fails. But I was wondering how could I adapt the batter for fried cornbread or hot water cornbread patties? I want it to taste just like this but be fried.
Author
Hello! OMG! We’re sooooo happy to hear that you love this recipe!! 😊 I would make it like a pancake, don’t change the recipe. Just add oil to the frying pan and cook the cornbread batter as if you’re making miniature pancakes. In the South we call them Johnny Cakes. Be sure to cook them on medium heat and flip them. If you have anymore questions please don’t hesitate to ask! Have a wonderful day! 😊
Perfect!!! That makes sense. Thank you so much.
Author
You’re so welcome! Please let us know how it worked for you! 😊
So, so good! I followed the recipe exactly, didn’t change anything. I cooked it in my cast iron skillet.
Yummy, Yummy!
Author
Hey Karen! We’re so happy to to hear that you enjoyed the recipe! It’s the perfect time of year for cornbread! Thank you for your amazing feedback and thank you for taking the time to let us the recipe worked out well for you! I hope you have an amazing day and Happy Baking! 😊♥️
It’s so delicious! I just made it because I am using it for my cornbread stuffing for Thanksgiving and I had a nice piece with butter when it came out of the oven and now I am fighting with myself not to keep eating it because it’s so good. I will definitely make this again Very soon.
Author
Hey Judi! We’re soooo happy to hear that you loved the recipe! I know how you feel it’s definitely difficult to not eat the whole cornbread. But you can always make it another time! Thank you sooo much for the lovely feedback, we always love to hear from y’all! Happy Baking and Happy Thanksgiving! 😊♥️
I forgot to put the five stars for my rating because it was so good and I was thinking about having more of the corn bread except I need to save it for the turkey stuffing.
Author
You know Judi, you may just have to eat that cornbread and just make another one lol! Happy Holidays!! ♥️
I am about to make this phenomenal delicious perfect corn bread again. I forgot to check for my unsalted butter and all I have is salted butter so I guess I will leave out the added salt or maybe just use a quarter of a teaspoon instead of a half teaspoon of salt. Hopefully that is OK. It’s 1020 at night so I can’t go to the grocery store.
Author
Hey Judi! That’s totally fine I would skip the salt or use the teaspoon of salt. Either way your cornbread should turn as delicious as always! Happy Thanksgiving! 😊
I will not be buying Jiffy again. This was the best-tasting cornbread I have ever had.
Author
Hey Stephanie! Wow that’s a huge deal, I used to love Jiffy as well, but there is nothing better than making something homemade and from scratch. I’m sooo excited to hear that this recipe worked for you! Thank you for taking time to let us know! I hope you have a wonderful day!! 😊
Fabulous recipe thank you
Author
Hey Ann! Thank you so much, we’re sooo happy to hear you enjoyed it! Have a great day!! 😊😊
Does adding eggs at that time when the butter and sugar is hot not make the the eggs curdle/scramble? Can the eggs be added after the dry ingredients instead to ensure this doesn’t happen?
Author
Hey Clifton! Technically no because you’re adding the buttermilk which cools it down so the eggs won’t curdle or scramble. It’s fine if you want to add the eggs after you add the dry ingredients. Hope you have a wonderful day! 😊
I love this recipe! I often end up having to cook it much longer though so I’m not sure what I’m doing wrong 😕. Does the cook time and temp need adapted for regular baking pans as opposed to cast iron?
Author
Hey Holly! I’m so happy to hear that you this recipe. Nope, you’re not doing anything wrong, my oven just cooks really fast. So your cornbread may have to cook a little longer. If I cook mine cornbread longer, it tends to burn! Happy Holidays to you! 😊
Can you use this same recipe for muffins?
Author
Hello John! Yes, you can certainly use this recipe for cornbread muffins, I do it all the time! Happy Baking! 😊
Hi, I like the recipe but was wondering if I could replace the buttermilk by sour cream, to add some extra moisture?
Thank you in advance for your advice
Author
Hey Adrian! Yes, you can substitute sour cream for buttermilk! I believe that you use 3/4 cup of sour cream for every 1 cup of buttermilk! Happy Baking!
Hi can I use whole milk instead of buttermilk?
Author
Hey Dae! Yes, you can use whole milk, but you will need to add a tablespoon of white vinegar as a substitute for buttermilk! Happy Baking!
It’s in the oven now. Batter looks amazing! I only made one addition…one small, drained can of whole corn kernals. Can’t wait!
Author
Hey Don! Thank you so much for taking the time to comment, I’ve never had it with corn kernels. Please let us know how this recipe worked out for you! Happy Baking and I hope you have a wonderful day!