This recipe for Southern cornbread is one that I have made many times and it never fails to please my guests. It is moist and just delicious with a slight tang from the buttermilk that makes it a great accompaniment to any meal.
Before we get started on this cornbread recipe, I have to tell you that my recipe has sugar in it. I am a Yankee by birth but live in the South now.
I’ve made cornbread when I was younger and I make it now. And to me, Southern cornbread means sweet cornbread. It is what I get served in restaurants here and what I like to serve my guests at home.
The question that is always asked is “Is Southern cornbread sweet.?” And my answer is, if you make this recipe as is, it’s gonna be sweet!
To me, having lived in both places, this recipe is the perfect mix of savory Southern cornbread and sweet Northern Yankee cornbread. It is fluffy and soft, and just plain delicious!
Main differences between Northern (Yankee) cornbread and Southern cornbread
I debated adding this portion to my blog post, since this topic is a hot one for many and there are as many answers to as there are questions asked.
A quick search on Google will tell you that traditional Southern cornbread sometimes has no sugar and Northern cornbread is more buttery and has a cake-like texture.
It is also argued that classic Southern cornbread uses only white cornmeal and Yankee cornbread uses yellow.
Hogwash I tell you! In the last few years, here in the South, every single piece of cornbread that I have eaten is sweet and yellow. Case closed – for me at least! (You mileage may vary and that is fine.)
Making “my” Southern Corn bread.
This easy Southern cornbread makes a wonderful side dish for every thing from Southern fried chicken to a hearty bowl of fall soup. It’s easy to make and on the table quickly.
To make this corn bread recipe, you will need these ingredients:
- white sugar
- baking soda
- all-purpose flour
- sea salt
The preparation of the Southern cornbread recipe
To make the cornbread, start by melting the butter in a large skillet. Then remove from the heat and stir in the sugar and quickly add the eggs and beat until everything is well blended.
Stir in the buttermilk and baking soda and give it all a good mix.
Once everything is combined, pour the sweet Southern cornbread mixture into your baking dish. A square pan is easy for every day cornbread making and cast iron skillet gives a more rustic look to the presentation.
Lining the pan with some parchment paper makes it easy to remove after baking.
I’ve cooked this cornbread ways both and get great results from this recipe every time. Bake until a toothpick inserted in the center comes out clean – about 40 minutes.
How does this Southern cornbread taste?
Every bite of this delicious cornbread recipe is tangy and sweet. It has a great texture that is not too cake-light and makes a perfect side dish for so many recipes.
I make up a batch of it anytime I make anything in the crock pot. It is perfect for mopping up every last drop of gravy!
I like to serve it with curried soups and also as a Thanksgiving bread. It really is the perfect blend of sweet and savory and is so very easy to make.
Pin this Southern cornbread for later.
Would you like a reminder of these delicious buttermilk corn bread? Just pin this image to one of your cooking boards on Pinterest.
Admin note: This post first appeared on the blog in December of 2012. I have updated the post to add all new images, a printable recipe card and a video for you to enjoy.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon sea salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.
- Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
The recipe can be made in a square pan lined with parchment paper or a small sized cast iron skillet.
- Kirkland Signature Non Stick Parchment Paper, 205 sqft
- Backcountry Cast Iron Skillet(8 Inch Small Frying Pan + Cloth Handle Mitt, Pre-Seasoned for Non-Stick Like Surface, Cookware Oven / Broiler / Grill Safe, Kitchen Deep Fryer, Restaurant Chef Quality)
- Indian Head Old Fashioned Stone Ground Yellow Corn Meal (2 Pack) 2 Pound Bags
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Amount Per Serving: Calories: 206 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 256mg Carbohydrates: 28g Fiber: 1g Sugar: 12g Protein: 4g
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