Best 5 Southern Country Cornbread Recipes

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**Southern Country Cornbread: A Taste of Tradition**

Indulge in the delectable flavors of Southern country cornbread, a culinary treasure born from the heart of American Southern cuisine. This iconic bread, with its golden-brown crust and moist, crumbly interior, has captured the hearts of generations with its simple yet satisfying taste. Whether you prefer it plain, dressed with butter and honey, or amped up with savory add-ins, cornbread is a versatile dish that promises a delightful experience with every bite. Discover the secrets behind this beloved classic through our curated collection of Southern country cornbread recipes, each offering unique variations to tantalize your taste buds. From traditional recipes passed down through generations to innovative twists that add a modern flair, our comprehensive guide ensures that every cornbread enthusiast finds their perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED STYLE CORNBREAD RECIPE



Old-Fashioned Style Cornbread Recipe image

Old Fashioned Southern Cornbread made in a cast-iron skillet with buttermilk is a true Southern staple and an easy and quick gluten-free recipe!

Provided by Sharon Rigsby

Categories     Bread

Time 35m

Number Of Ingredients 7

4 tablespoons vegetable oil or bacon grease (divided (I usually use peanut oil))
2 cups coarse stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1-1/2 cups buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
  • While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
  • Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
  • Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
  • Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
  • Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

Nutrition Facts : Calories 305 kcal, Carbohydrate 47 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 55 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

SOUTHERN CORNBREAD RECIPE



Southern Cornbread Recipe image

Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.

Provided by Rachel Ballard

Categories     Side Dish

Time 32m

Number Of Ingredients 5

2 cups self rising cornmeal mix (not just plain cornmeal)
2 eggs (or 1 extra large egg)
2 tablespoons vegetable oil (or an equivalent amount of refined coconut oil, bacon grease or lard )
1/4 cup vegetable oil for the skillet
1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)

Steps:

  • Preheat the oven to 400 degrees.
  • If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
  • Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
  • Mix until combined and drop a small amount into your skillet.
  • If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
  • Transfer the skillet from the stove top to the hot oven.
  • Bake 25-30 minutes or until golden and set.

Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 47 mg, Sodium 631 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

REAL SOUTHERN CORNBREAD



Real Southern Cornbread image

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

Provided by Jason

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

Steps:

  • In a large bowl mix together the corn meal, flour, salt, and baking powder.
  • In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
  • Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
  • Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
  • Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g

SOUTHERN CORNBREAD



Southern Cornbread image

This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!

Provided by Patty Mae

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

3 eggs, beaten
2 cups buttermilk
2 cups white cornmeal (stoneground if you can get it)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup butter, melted
1/2 teaspoon salt
1 teaspoon sugar

Steps:

  • Preheat the oven to 375°F.
  • Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
  • Mix soda, baking powder, salt and sugar with cornmeal.
  • Add buttermilk, eggs, and melted butter and mix well.
  • Pour into the hot skillet and bake until golden brown, about 20 minutes.

OLD FASHIONED SOUTHERN CORNBREAD



Old Fashioned Southern Cornbread image

This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.

Provided by appleydapply

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 tablespoons corn oil
1 egg
1 1/2 teaspoons baking powder

Steps:

  • Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
  • Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
  • Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
  • Mix in egg and then baking powder; beat briskly.
  • Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).

Tips:

  • Use fresh cornmeal. Fresh cornmeal will give your cornbread a more flavorful and tender texture. If you can't find fresh cornmeal, you can use store-bought cornmeal, but make sure it's finely ground.
  • Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
  • Preheat your oven. Make sure your oven is preheated to the correct temperature before you put the cornbread in. This will help the cornbread rise evenly.
  • Use a cast iron skillet. A cast iron skillet will give your cornbread a crispy crust and a moist interior. If you don't have a cast iron skillet, you can use a 9x13 inch baking pan.
  • Let the cornbread cool before serving. Let the cornbread cool for at least 10 minutes before serving. This will help the cornbread set and make it easier to slice.

Conclusion:

Southern country cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, moist or crumbly, there's a cornbread recipe out there for you. So next time you're looking for a delicious and easy side dish, give southern country cornbread a try. You won't be disappointed.

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