Welcome to my kitchen! As a chef specializing in Southern-style cuisine, I’m excited to share with you my recipe for the best Southern Country Cornbread. This classic dish is more than just food; it’s a soulful and heartwarming comfort food that reminds me of home.
There’s nothing quite like pulling out that crispy cornbread from the oven and smelling the unmistakable aroma of country cooking wafting through your home. The pleasure of biting into perfectly cooked, golden pieces of cornbread is indescribable. And trust me, once you try this recipe, you’ll never want to go back to store-bought again.
Southern Cornbread is a staple food in the South – no BBQ, fried chicken, or chili meal is complete without it. Whether you’re making cornbread dressing or enjoying it on its own, this dish is an essential part of Southern cooking. And as with any Southern-style dish, making perfect cornbread requires using the right ingredients and techniques.
So put away that box mix and let’s get started on making delicious Southern Country Cornbread from scratch. Together we’ll create a fulfilling meal full of warmth and heartiness that you and your family will love.
Why You’ll Love This Recipe
Hello there, I’m excited to share with you why you’ll love this southern country cornbread recipe! Let me start by saying that if you’re a fan of soul food or just love indulging in southern-style cuisine, then you definitely cannot miss out on this recipe.
The first thing that sets this cornbread apart is the use of buttermilk, which gives it a rich and tangy flavor that perfectly complements the sweetness of yellow cornmeal. The combination of ingredients results in a moist and deliciously crispy cornbread, perfect for pairing with anything from a hearty bowl of chili to your favorite barbecue ribs.
Not only is this cornbread versatile and flavorful, it’s also incredibly easy to make. With simple pantry staples and just a few steps, you’ll have a batch of golden southern-style cornbread ready to devour in no time. And if you’re in the mood for something different, this recipe offers plenty of substitution options and variations to try out.
Trust me, there’s nothing quite like the taste of homemade Southern country cornbread straight out of the oven. It’s comfort food at its finest and a staple side dish for any dinner table. Whether you’re new to cornbread or an experienced chef, this recipe is sure to delight your taste buds and leave you craving more.
So what are you waiting for? Give this Southern country cornbread recipe a try and get ready to be transported to culinary heaven!
Before we get started with Southern Country Cornbread Recipe, let’s ensure that we have all the ingredients needed:
- 2 cups of yellow cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of salt
- 2 cups of buttermilk
- ¾ cup of vegetable oil or bacon drippings
- 1 large egg
Make sure to have all these cornbread recipe ingredients available before starting so that everything goes as smoothly as possible. In case you are cooking in larger batches or smaller ones, we’ve also included the ingredient measurements for 1x, 2x, and 3x the original amount.
The Recipe How-To
Once you’ve gathered all of the recipe ingredients 1x, it is time to start making this mouth-watering southern cornbread recipe. Preheat your oven to 425°F.
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of yellow cornmeal with 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of salt. Make sure that everything is thoroughly mixed.
Step 2: Add Wet Ingredients
Create a well in the center of the dry mix and pour in 2 cups of buttermilk, 1/3 cup of vegetable oil, and a beaten large egg. Using a rubber spatula or wooden spoon, gently stir until everything is combined. Be careful not to overmix the batter as it can make the cornbread tough.
Step 3: Prepare Baking Container
Grease a 9-inch cast iron skillet or baking dish with either vegetable shortening or bacon drippings. Place the skillet or baking dish in the preheated oven for about 5 minutes, then remove it from the oven.
Step 4: Bake
Pour the batter into the hot skillet or baking dish and bake for about 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Serve
Serve this delectable country cornbread alongside a nice bowl of chili or soup for a hearty meal. Or enjoy it by itself with some butter and honey for breakfast. Either way, you won’t be disappointed!
Substitutions and Variations
Cornbread is a classic Southern dish with a unique flavor that can be enjoyed in many different ways. While this recipe is already delicious on its own, slight variations can make it even more special. Here are some substitutions and variations you can try to mix things up:
1. Buttermilk Cornbread: For an even richer and tangier flavor, you can use buttermilk instead of regular milk. Substitute the 2 cups of milk with 2 cups of buttermilk.
2. Bacon Drippings: You can swap the vegetable shortening with bacon drippings for extra smoky flavor.
3. Cast Iron Skillet Cornbread: If you have a cast-iron skillet, this is the perfect recipe to show it off. The skillet can be heated in the oven before filling it with the cornbread mixture and baked until golden brown.
4. Sweet Cornbread: For those who prefer their cornbread on the sweeter side, add a tablespoon or two of sugar to the batter.
5. Crispy Cornbread: For those who love their cornbread crispy outside and moist inside, you can use a little oil or bacon grease to coat the bottom of your baking pan.
6. Corn Flour: Substitute some of the yellow cornmeal for corn flour for an even finer texture.
7. Self-Rising Cornmeal Mix: Instead of combining all-purpose flour, baking powder and baking soda separately, you can use self-rising cornmeal mix which already contains these ingredients.
8. Gluten-Free Version: To make a gluten-free version of this southern-style cornbread recipe, substitute all-purpose flour with equal parts gluten-free flour mix.
Remember that varying any recipe should be done in moderation until you find a variation that suits your specific preferences best while maintaining as much authenticity as possible if that is what you are aiming for.
Serving and Pairing
When it comes to serving and pairing this southern country cornbread recipe, there are countless possibilities to explore. The crispy crust, soft and crumbly interior with a slightly sweet, tangy taste makes it the perfect accompaniment to any southern-style meal.
For a classic southern pairing, serve your warm, freshly baked cornbread with a steamy bowl of chili or a hearty, savory gumbo. The combination of flavors and textures will tantalize your taste buds and give you the ultimate soul food experience.
If you’re feeling adventurous, try pairing your cornbread with a sweet and smoky baked ham. The salty flavor of the ham will complement the slightly sweet taste of the cornbread while creating an unbeatable balance in texture.
If you want to add a touch of elegance to your meal, serve your cornbread alongside some honey butter and fried chicken. The sweetness of honey butter makes it a perfect complement for the tangy cornbread, while the crunchy exterior of fried chicken adds a new dimension to its flavors.
But, did you ever think about using southern country cornbread as an ingredient to make other dishes? This cornbread is versatile enough that you can use them in different ways. You can break up some leftover cornbread into bite-sized pieces and use them as croutons over salads or even top them over mashed potatoes as a side dish.
Southern style cornbread is also an essential ingredient in making authentic cornbread dressing. Crumbled into small pieces and seasoned with herbs and spices before being baked, it creates an aromatic side dish that is rich in flavor and tradition.
In summary, this southern country cornbread recipe provides endless possibilities when it comes to serving and pairing options. Whether you want a classic pairing or something new and exciting, this recipe’s versatility will help you get creative in the kitchen.
Make-Ahead, Storing and Reheating
Nothing beats the warm, buttery taste of fresh cornbread straight out of the oven. However, if you’re looking to make this southern delicacy ahead of time, or have some leftovers that you want to save for later, there are a few things you should know.
To start, if you want to make southern country cornbread ahead of time, you can prepare the mixture and store it in an airtight container in the refrigerator for up to two days. When you’re ready to bake, simply pour the batter into a greased skillet or baking dish and cook as directed.
Alternatively, if you have leftover cornbread that you want to save for later, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. If you want to extend its shelf life, you can also freeze it for up to three months. To reheat your cornbread, simply wrap it in foil and warm it up in a 350°F oven for 10-15 minutes until heated through.
For those who are pressed for time but still crave the comfort of crispy cornbread, reheating in a microwave works too – just use microwave-safe dish/appropriate Tupperware with top cover on it. The downside is that this method can sometimes result in soggy or rubbery results because they absorb moisture during reheating.
Whether you’re storing or reheating southern country cornbread, it’s essential to keep it moist by adding toppings like butter, honey or apple jelly. These toppings not only add flavor but also prevent the bread from drying out.
Note that sweet cornbread tends to spoil faster compared with unsweetened one due to its high sugar content.
In sum, these tips will help ensure that your southern-style cornbread is fresh and delicious every time – even when reheated!
Tips for Perfect Results
To achieve the best southern style cornbread you have ever tasted, there are some tips and tricks I’ve gathered over my years of cooking experience that will elevate your cooking game.
Firstly, I strongly recommend using a cast iron skillet for baking it. The skillet’s material evenly distributes heat which enhances the cornbread’s texture and flavor. Preheat the skillet in the oven prior to pouring in the batter so that it can get really hot.
Secondly, use a mixture of cornmeal and flour for a well-balanced texture, and add just the right amount of baking soda and baking powder. Too much baking powder or soda leaves a bitter taste, while too little will cause the cornbread to be dense or flat.
Thirdly, make sure your buttermilk is fresh and at room temperature before adding it to your mixture. Cold buttermilk may result in lumps or a dry final product.
As with most recipes, measuring the ingredients accurately is crucial for success. Use measuring cups and spoons instead of eyeballing the measurements.
Do not overmix! Overmixing develops gluten in the flour which toughens up the cornbread texture. Mix until all ingredients are just combined – this way; it’ll be moist without being compacted.
Lastly, resist opening your oven door while your cornbread bakes because this affects the temperature inside the oven; causing uneven cooking times and causing it to become dry.
Before we conclude this recipe article, I would like to answer some frequently asked questions about this Southern Country Cornbread Recipe. From how to store leftovers to possible ingredient substitutions and variations, knowing the answers will help you make the best Southern-style cornbread that you desire. So, without further ado, let’s get to our FAQ section!
What makes southern cornbread different?
When crafting Southern-style cornbread, one can expect a sweetness not found in the Northern variety. The secret to this recipe lies in the use of white or yellow cornmeal, as well as the incorporation of additional eggs which lend a cakelike texture. The batter boasts a rich, buttery finish that elicits an indulgent mouthfeel.
Why do Southerners not put sugar in cornbread?
Cornbreads are a staple of Southern cuisine and are traditionally made with white and coarsely ground cornmeal. Adding sugar and wheat flour to the recipe is a big no-no as it may ruin the classic flavor and texture of the bread. Instead, some Southern cooks opt for cornmeal puddings with sweet sauces, leaving the cornbread untouched by any sweeteners. According to a 1937 report by the Times, this practice is particularly prevalent in Kentucky where cornbread is highly regarded.
What is the best southern cornbread mix?
List of popular cornmeal mixes for making southern-style cornbread.
Is milk or buttermilk better for cornbread?
While regular milk might be used in most recipes, using buttermilk in cornbread can elevate it to another level. Apart from its distinct buttery taste, buttermilk also helps in making your cornbread more tender and moist.
In conclusion, this Southern Country Cornbread Recipe is a must-try for anyone who loves soul food or is looking to explore new flavors in their kitchen. Whether you’re serving it as a side to barbecue or using it to make cornbread dressing, this delicious cornbread will delight your taste buds and leave you with memories of savoring true Southern cuisine.
While there are many variations and substitutions that can be made, I highly recommend sticking to the recipe ingredients for the best results. The combination of yellow cornmeal and all-purpose flour provides just the right texture, while buttermilk adds a subtle tanginess that complements savory dishes.
Furthermore, following my tips for perfect results – such as preheating the oven and using a cast iron skillet – will take your cornbread to the next level of crispy perfection.
Don’t hesitate to add this recipe to your repertoire of go-to dishes, and experiment with different variations to make it your own. With its classic Southern flavors and versatile uses, this cornbread is sure to become a family favorite for years to come.
Southern Country Cornbread Recipe
- 3 tablespoons shortening (I use crisco butter flavor, or bacon drippings are awesome, too!)
- 1 cup cornmeal
- 1/2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups buttermilk
- Preheat the oven to 425°.
- Put the shortening in a cast-iron skillet and place in the oven till melted.
- Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
- Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
- Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.