– – ½ cup butter – ½ cup sugar original recipe calls for 2/3 which is a little too sweet for us – 2 eggs – 1 cup buttermilk If you don’t have buttermilk handy, add 1 tablespoon white vinegar to a cup of whole milk. Let it sit for a couple minutes – ½ teaspoon baking soda – 1 cup cornmeal – 1 cup all-purpose flour – ½ teaspoon salt
Ingredients
Cook time: 30 mins
Learn More
Servings
6
Type
bread, cornbread
prep Time
10 mins
Learn More
What is southern cornbread vs regular cornbread? The Southern version is denser and unsweetened, made only with cornmeal (but often cooked in a cast iron skillet to create a crisp crust) and sometimes with buttermilk; it contains little to no sugar. Northern cornbread is sweeter and more cake-like, and might include wheat flour along with or instead of cornmeal, and milk or cream. It’s lighter and airier, and can be made in a variety of shapes, including muffin tins.
Why use buttermilk in cornbread? Buttermilk adds not just a richer, buttery flavor, but also makes baked goods more tender.
s medium or coarse cornmeal better for cornbread? For the classic cornbread look and feel, go with fine or medium ground yellow cornmeal. Stay clear of coarse, it takes longer to cook and the texture is too tough. White cornmeal is perfectly fine, too.
Swipe up for the full recipe