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- 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar Cornmeal is the heart of Southern cornbread. It gives it that rich, grainy texture. All-purpose flour helps the bread rise and adds structure. Granulated sugar adds a touch of sweetness, balancing the flavors. - 1 cup buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted Buttermilk makes the cornbread moist and tender. If you don't have buttermilk, you can mix milk with a bit of vinegar to create your own. Eggs provide binding and help with leavening. Unsalted butter adds a rich, buttery flavor. - 1/2 cup corn kernels - 1/4 teaspoon cayenne pepper Corn kernels add a lovely sweetness and texture to the bread. If you want a spicy kick, cayenne pepper works well. It adds depth without overpowering the other flavors. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This heat helps the cornbread rise well and get a nice crust. Next, grease your 9-inch square baking dish or a cast-iron skillet. Use a little butter or oil to coat the bottom and sides. This step keeps the cornbread from sticking. In a large bowl, whisk together the following dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt If you want some heat, add 1/4 teaspoon cayenne pepper. This spice gives a nice kick to the cornbread. Make sure to mix these well so every bite has flavor. Now, in another bowl, prepare the wet mixture. Combine: - 1 cup buttermilk (or homemade buttermilk) - 2 large eggs - 1/4 cup unsalted butter, melted Whisk these together until they blend well. Then, pour this wet mix into the dry ingredients. Mix gently until just combined. It's okay if the batter has a few lumps. Overmixing can make the cornbread tough. Next, fold in 1/2 cup corn kernels. Gently mix until the corn is evenly spread throughout the batter. Carefully remove the hot baking dish from the oven. Pour the cornbread batter into it. Spread the batter evenly to ensure even baking. Bake for 20-25 minutes. You’ll know it’s ready when the top is golden brown. A toothpick inserted in the center should come out clean. Let the cornbread cool for about 5 minutes before you cut it into squares. Enjoy it warm! For cornbread, you want a moist and fluffy texture. Achieving this starts with the right consistency in your batter. Aim for a smooth mixture, but remember, a few lumps are okay. This helps keep the cornbread light. Do not overmix your batter. Overmixing can make your cornbread dense and tough. Mix just until the dry ingredients are combined with the wet ones. This simple step is crucial for a soft, tender crumb. To make your cornbread pop with flavor, try adding some fun ingredients. You can mix in fresh herbs like chives or parsley for a fresh taste. Cheese, like sharp cheddar, can also add a creamy richness. If you like a bit of heat, consider adjusting the spice level. Add more cayenne pepper for a kick, or try diced jalapeños. These small changes can elevate your cornbread from good to great. Presentation matters! Serve your cornbread right in the skillet or baking dish. This adds a rustic charm to your meal. You can also garnish with fresh herbs or a pat of butter on top. It looks great and tastes even better. Pair your cornbread with classic Southern dishes. It goes well with chili, barbecue, or even a warm bowl of soup. The sweet and savory balance makes it a versatile side. Enjoy experimenting with different pairings! Pro Tips Use Fresh Corn: Fresh corn kernels can enhance the sweetness and texture of your cornbread. If using frozen, ensure they are thawed and drained to avoid excess moisture. Don’t Overmix: Mix the batter until just combined to keep your cornbread light and fluffy. Overmixing can lead to a dense texture. Customize the Heat: Adjust the amount of cayenne pepper to cater to your spice preference. You can also add diced jalapeños for a different kick. Serve Warm: Cornbread is best enjoyed warm. Serve it straight from the oven with butter for a delightful treat. {{image_2}} You can change up your Southern cornbread with fun flavors. Adding bacon brings a smoky taste. Just cook bacon until crispy, then chop it up and fold it into the batter. You can also add jalapeños for a spicy kick. Slice them up and mix them in for some heat. Cheese is another great option. Sharp cheddar adds a rich flavor. Use about a cup of shredded cheese and mix it into the batter. You will love the gooey texture it adds. If you want a gluten-free version, swap the all-purpose flour for a gluten-free blend. Many brands work well for baking. Just check the package for the right measurements. You can also reduce the sugar by half. This keeps the cornbread tasty without being too sweet. You can always add honey or maple syrup on top for a touch of sweetness if you like. Southern cornbread varies by region. In some areas, cooks use white cornmeal. Others prefer yellow cornmeal. Each type gives a different taste and texture. Traditional methods also differ. Some people fry their cornbread in cast iron skillets. This gives a nice crust. Others bake it in a pan for a softer top. Each method has its fans, and both make tasty cornbread. To keep your cornbread fresh, wrap it in plastic wrap. You can also place it in an airtight container. This helps keep it moist. Store the cornbread in the fridge. It will last about 3 to 4 days. If you want it to last longer, consider freezing it. Freezing cornbread is simple. First, let it cool completely. Then, cut it into squares. Wrap each piece tightly in plastic wrap. After wrapping, place them in a freezer bag. You can freeze cornbread for up to 3 months. When you're ready to eat, just take out a piece. To thaw, leave it in the fridge overnight. You can also thaw it at room temperature for a few hours. For quick thawing, use the microwave on low power. To reheat cornbread, the oven works best. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it from drying out. Heat for about 10-15 minutes until warm. You can also use the microwave. Place a piece on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. This method keeps the texture soft and moist. Enjoy your warm cornbread with butter or honey! To keep your cornbread moist, use buttermilk. Buttermilk adds richness and flavor. Another tip is to avoid overmixing the batter. Just mix until it's combined. Also, adding corn kernels helps with moisture. Lastly, let the cornbread cool briefly before serving. This allows it to set and stay moist. Yes, you can use regular milk. If you don’t have buttermilk, make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This simple trick gives you a good substitute for buttermilk in your cornbread. Check the color and texture of your cornbread. It should be golden brown on top. Insert a toothpick into the center. If it comes out clean, your cornbread is done. If it has wet batter on it, bake for a few more minutes. This ensures a fluffy and perfect cornbread every time. In this post, we explored how to make scrumptious cornbread. We covered key ingredients like cornmeal and buttermilk, with tips for perfect texture and taste. Each step, from mixing to baking, helps you create the best cornbread. Don't forget to try flavor variations for more fun. Store leftovers properly to enjoy later. Keeping these tips in mind will help you bake cornbread that everyone will love. Enjoy your baking journey and share your creations!

Southern Sweet Cornbread

A deliciously sweet and moist cornbread, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Southern
Servings 9
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 cup buttermilk (or homemade buttermilk using milk and vinegar)
  • 2 large eggs
  • 1 quarter cup unsalted butter, melted
  • 1 half cup corn kernels (fresh or frozen)
  • 1 quarter teaspoon cayenne pepper (optional for a kick)

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet and place it in the oven to heat up.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper (if using).
  • In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until well blended.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.
  • Fold in the corn kernels gently until evenly distributed.
  • Remove the hot baking dish from the oven and pour the batter into it. Spread it evenly.
  • Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the cornbread to cool for about 5 minutes before cutting into squares and serving warm.

Notes

Serve in the skillet or baking dish for rustic charm. Garnish with fresh herbs or a pat of butter on top for an extra touch!
Keyword baking, cornbread, southern