Name: Perfect Southern Cornbread: Crispy Edges, Tender Center
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; ½ tsp baking soda; 1 tsp salt; ⅓ cup sugar; 1 cup buttermilk; 1 large egg; ¼ cup melted butter (+ 1 tbsp for skillet); 2 tbsp honey (optional)

Delicious cornbread should be golden, slightly sweet, and have that irresistible crispy crust. This recipe delivers just that—with a moist, tender crumb and plenty of buttery flavor. Whether you’re serving chili, fried chicken, or just want a snack, this cornbread won’t disappoint.

Why This Recipe Works

Perfect Texture: A mix of cornmeal and flour ensures it’s not too gritty or too cakey.
Golden Crust: Preheating the skillet (or pan) gives those crispy, buttery edges everyone loves.
Balanced Sweetness: Just enough sugar to complement savory dishes without tasting like dessert.
Buttermilk Magic: Adds tang and keeps the bread ultra-moist.
Customizable: Easily tweak sweetness or add-ins like cheese or jalapeños.

Ingredients

1 cup yellow cornmeal (medium or fine grind)
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
⅓ cup granulated sugar
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 mins)
1 large egg
¼ cup unsalted butter, melted (plus extra for skillet)
2 tbsp honey (optional, for extra sweetness)

Equipment Needed

9-inch cast-iron skillet (or 8×8-inch baking pan)
Mixing bowls (large and medium)
Whisk
Measuring cups/spoons
Oven mitts

Instructions

Step 1: Preheat the Skillet & Oven

Place a 9-inch cast-iron skillet in the oven and preheat to 375°F. Heating the skillet ensures a crispy bottom crust. *Tip: No skillet? Use an 8×8-inch baking pan—just grease it well and skip preheating.*

Step 2: Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Make sure no lumps remain—this guarantees even baking.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk buttermilk, egg, melted butter, and honey (if using) until smooth. Pour the wet mixture into the dry ingredients and stir just until combined—don’t overmix, or the bread will be tough. Tip: A few small lumps are fine; they’ll disappear while baking.

Step 4: Bake to Golden Perfection

Carefully remove the hot skillet from the oven and add 1 tbsp butter, swirling to coat the bottom and sides. Pour in the batter—it should sizzle slightly. Bake for 20–25 minutes until the top is golden and a toothpick inserted in the center comes out clean.

Step 5: Cool & Serve

Let the cornbread cool in the skillet for 5 minutes before slicing. Serve warm with extra butter, honey, or a drizzle of maple syrup.

Tips and Tricks

Cast-Iron Secret: For an extra-crispy crust, preheat the skillet on the stovetop for 2 minutes before adding butter and batter.
Buttermilk Substitute: No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes before using.
Avoid Overbaking: Cornbread dries out fast—pull it out as soon as the toothpick comes out clean.
Double the Recipe: Bake in a 9×13-inch pan for a crowd (adjust time to 25–30 mins).
Storage Hack: Keep leftovers wrapped in foil at room temp for 2 days or freeze for up to 3 months. Reheat in a 350°F oven for 10 minutes.
Extra Fluffy: For a lighter texture, separate the egg—mix the yolk with wet ingredients, then whip the white to soft peaks and fold in last.

Recipe Variations

Cheesy Jalapeño Cornbread: Stir in 1 cup shredded cheddar + ¼ cup diced jalapeños before baking.
Skillet Cornbread with Bacon: Add ½ cup cooked, crumbled bacon to the batter and top with extra before baking.
Sweet Honey Butter Cornbread: Increase honey to ¼ cup and brush the baked bread with honey butter.
Gluten-Free: Swap all-purpose flour for 1:1 gluten-free flour blend.
Herb & Onion: Fold in 2 tbsp chopped fresh herbs (rosemary/thyme) + ¼ cup sautéed onions.

Frequently Asked Questions

Q: Can I make this without a cast-iron skillet?
A: Absolutely! Use an 8×8-inch baking dish—grease it well, but no need to preheat. The crust won’t be as crispy, but it’ll still taste great.

Q: Why is my cornbread dry?
A: Overbaking is the usual culprit. Check at 20 minutes—even if the edges look done, the center might need just 1–2 more minutes.

Q: Can I use cornbread mix instead?
A: Sure, but homemade tastes better! If using a mix, replace water with buttermilk and add 1 tbsp melted butter for extra richness.

Q: How do I keep it moist for days?
A: Store cooled cornbread wrapped tightly in foil. For extra moisture, brush slices with butter before reheating.

Summary

This Southern-style cornbread is crispy on the outside, tender inside, and just sweet enough to pair with anything—from BBQ to a bowl of chili. Easy to make and even easier to devour.