There’s nothing quite like old fashioned cornbread made from scratch. This classic recipe is simple, savory, and has a golden, crispy crust with a tender crumb. It’s perfect alongside hearty meals like chili, stews, or just with a pat of butter and drizzle of honey.
1. Best Old Fashioned Cornbread Recipe
Ingredients
- 1 ¼ cups cornmeal (preferably stone-ground)
- ¾ cup all-purpose flour
- 1 tablespoon sugar (optional, for a slightly sweeter bread)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups buttermilk (or substitute with 1 ¼ cups milk + 1 tablespoon lemon juice or vinegar)
- 1 large egg
- ¼ cup melted butter or bacon drippings (plus more for greasing the skillet)
Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C).
If you have a cast iron skillet (which is traditional for cornbread), place it in the oven while it preheats. This will help create that crispy, golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 ¼ cups cornmeal, ¾ cup all-purpose flour, 1 tablespoon sugar (if using), 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together 1 ¼ cups buttermilk, 1 large egg, and ¼ cup melted butter (or bacon drippings, for a richer flavor).
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Step 5: Prepare the Skillet
Carefully remove the hot cast iron skillet from the oven and add a little butter or bacon drippings to coat the bottom. Swirl the pan so the fat coats the surface evenly.
Step 6: Bake the Cornbread
Pour the cornbread batter into the hot skillet, spreading it evenly with a spatula. Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Serve
Allow the cornbread to cool for a few minutes before slicing it into large cubes. Serve warm with butter, honey, or alongside your favorite meal.
2. Recipe Variations
Sweet Cornbread: If you prefer sweeter cornbread, increase the sugar to ¼ cup and add a drizzle of honey to the batter before baking.
Jalapeño Cheddar Cornbread: Stir in 1 cup of shredded cheddar cheese and 1-2 diced jalapeños for a spicy, cheesy twist on the classic.
Cornbread Muffins: To make individual servings, divide the batter into a greased muffin tin and bake at 400°F (200°C) for about 15-18 minutes.
Gluten-Free Cornbread: Replace the all-purpose flour with a 1:1 gluten-free flour blend, or use almond flour for a slightly denser texture.
3. What to Serve with Cornbread
Chili: Cornbread is the perfect companion to a warm bowl of chili. The bread soaks up the hearty flavors.
Beans: Serve with slow-cooked pinto beans or black-eyed peas for a classic Southern meal.
BBQ: Pair cornbread with your favorite barbecue meats like pulled pork, ribs, or brisket.
Greens: Cornbread complements collard greens or sautéed spinach beautifully, especially with a splash of vinegar.
Honey and Butter: For a simple treat, slather your warm cornbread with butter and a drizzle of honey.
4. How To Store & Reheat Leftovers
Storing: Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Reheating: To reheat, place the cornbread in the oven at 350°F (175°C) for about 10 minutes or microwave individual slices for about 20-30 seconds.
This best old fashioned cornbread is a simple, rustic, and delicious recipe that’s been passed down through generations. Whether you serve it as a side dish, snack, or with a drizzle of honey, this cornbread is sure to bring a taste of Southern comfort to your table. Its crispy edges and tender crumb make it a timeless favorite for any occasion.
Read More: Learn How To Boil Corn On The Cob Perfectly
