Savor the Flavor of Moist Cornbread with a Classic Recipe
Welcome to my kitchen, where the warm smell of freshly baked cornbread fills the air. I am here to share with you my favorite Southern-Style Cornbread Recipe that will melt in your mouth and keep you coming back for more. This is not your typical dry and crumbly cornbread, but a recipe that boasts moist, golden, and slightly sweet flavors that will leave you wanting more.
As the residents of the South unconsciously know, a recipe for Southern-style cornbread can vary from household to household. The beauty of it is that seemingly minor variations in technique or ingredients can make all the difference. And let me tell you that mine is the best! With perfect texture and flavor, this cornbread is one that I guarantee will earn an honored spot on your table.
So put on your apron and get ready to learn how to bake some deliciously moist southern-style cornbread. Whether you’re preparing for Thanksgiving dinner or simply craving some comfort food on a cold winter night, this recipe is sure to elevate any meal. So let’s dive in and get cooking!
Why You’ll Love This Recipe
Are you tired of dry and crumbly cornbread? Look no further, as my southern-style cornbread recipe will leave your taste buds begging for more!
With ingredients such as buttermilk, boiling water, molasses, and bacon drippings, this recipe ensures that your cornbread will be anything but dry. The combination of baking powder and baking soda creates a light and fluffy texture, while just the right amount of salt adds a perfect balance to the sweet tones of the molasses.
Not only is this recipe easy to follow, but it yields a moist and delicious cornbread that keeps well for several days. You can even spice it up with some honey butter or creamed corn for an extra touch of sweetness.
Whether you’re hosting a family gathering or just looking to indulge in a comforting treat, my recipe for southern-style cornbread is sure to leave you coming back for more. So don’t settle for dry and lacking flavor when you can have moist and delectable cornbread with just a few simple steps!
Ingredient List
Here are the ingredients you will need for this Southern-Style Cornbread Recipe:
- 2 cups of cornmeal
- 1 cup of all-purpose flour
- â…” cup of white sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of salt
- 2 eggs
- 2 cups of buttermilk
- ½ cup of boiling water
- ¼ cup of molasses
- ¼ cup of bacon drippings
- 2 tablespoons of olive oil
These ingredients are what give this Southern cornbread its moist texture and delicious flavor. Don’t fret if you don’t have all of them on hand, as I’ll be providing substitutions and variations later on in the article.
The Recipe How-To
This is where the magic happens – let’s get to making some Southern-Style Cornbread!
Ingredients:
- 2 cups of cornmeal mix
- 1 cup of all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup of sugar
- 2 cups of buttermilk
- 3 eggs
- 1/2 cup of olive oil or bacon drippings (if you want to add a little Southern flair)
- 1/4 cup of melted butter
- 1 tablespoon molasses
- 1/2 cup boiling water
Instructions:
Preheat your oven to 425F.
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In a mixing bowl, combine the dry ingredients: cornmeal mix, flour, sugar, baking powder, baking soda, and salt. Mix well and set aside.
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In another mixing bowl, whisk together eggs, buttermilk, olive oil (or bacon drippings), melted butter, and molasses.
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Add the wet mixture to the dry mixture bowl and stir together gently. Slowly add hot water and continue to stir until batter is smooth.
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Transfer the batter to a greased cast iron skillet or any baking dish of your choice.
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Pop it in the oven for about 25 minutes until golden brown on top and a toothpick comes out clean from the center.
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Once done, take it out from the oven and let it cool for a few minutes before cutting into pieces.
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Serve it warm with some honey butter or molasses syrup on top.
Pro-tip: For that extra crispy crust, melt some stick butter in your skillet before adding your batter in.
Now that you have this moist Southern-style cornbread recipe ready to go, try it out at your next family gathering or pair it with your favorite soup recipes. Your friends and family will definitely be impressed!
Substitutions and Variations
For those looking to mix things up, there are plenty of substitutions and variations you can make with this Southern-Style Cornbread Recipe to suit your tastes:
– Buttermilk Alternative: If you don’t have buttermilk on hand or wish to avoid dairy, you can make a cheater buttermilk by adding one tablespoon of vinegar or lemon juice to one cup of milk (or non-dairy milk) and letting it sit for a few minutes. Alternatively, you can use plain yogurt mixed with water as a substitute.
– Gluten-Free Option: For those who are gluten-intolerant, you can use a gluten-free cornmeal mix (made of ground cornmeal and another gluten-free flour like rice flour) in place of the all-purpose flour in this recipe.
– Keep it Moist: To keep your cornbread moist, try adding 1/2 cup of creamed corn or sweet corn kernels to the batter for some extra moisture.
– Sweeten the Deal: If you prefer sweet cornbread, instead of using molasses and bacon drippings, try substituting melted butter and honey in equal parts for a moist, sweet flavor. You can also add sugar (1/4 – 1/2 cup) to the dry ingredients for an even sweeter taste.
РDress it Up: Southern-style cornbread dressing is a staple at holiday dinners. To turn this recipe into Thanksgiving dressing, simply crumble the cooked cornbread into bite-sized pieces and mix it with saut̩ed onions and celery, chicken broth or stock, beaten eggs and herbs like sage, thyme and parsley. Bake in a casserole dish at 375 degrees Fahrenheit until crispy on top.
With these simple substitutions and twists to the classic Southern-Style Cornbread Recipe, you’ll be able to please all tastes at the dinner table.
Serving and Pairing
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When it comes to serving and pairing this southern-style cornbread, there are plenty of delicious options that can elevate your meal to the next level. First of all, let me tell you that a piping hot skillet filled with golden, moist cornbread is enough to get anyone’s mouth watering. But, if you want to add some extra flavor and texture to your meal, here are some serving and pairing suggestions that I highly recommend.
First and foremost, you cannot go wrong with serving this cornbread alongside a bowl of chili or soup. The warmth and comfort of a hearty soup paired with the savory taste and sweetness of this cornbread will keep you wanting more.
If you’re looking for something sweeter to serve as a dessert, try adding a dollop of whipped cream or a scoop of ice cream on top of the warm cornbread. The sweetness of the cream complements the natural sweetness of the bread in a perfect marriage of flavors.
For breakfast or brunch, try serving the cornbread alongside eggs cooked any style or some crispy bacon. You can even use leftovers to make sandwiches with your favorite protein such as grilled chicken, turkey breast, or roasted vegetables.
Lastly, don’t be afraid to experiment with different flavor combinations by adding other ingredients such as cheese, jalapeños or honey. This would not only take your southern-style cornbread recipe to another level but also add an exciting kick that would keep everyone excited about eating it.
No matter how you choose to serve and pair your southern-style cornbread recipe, one thing is for sure: people will be asking for seconds and thirds because nothing is more satisfying than warm, moist Southern cornbread straight out of the oven.
Make-Ahead, Storing and Reheating
Southern-style cornbread is a dish that can be made ahead of time and stored easily without compromising on its taste and texture. Here are some tips to ensure that your cornbread remains as moist and flavorful as when it was fresh out of the oven.
To make-ahead, prepare the batter and transfer it to a greased baking pan or cast iron skillet. Cover it tightly with foil or plastic wrap and store it in the fridge for up to 24 hours. Remove the batter from the fridge 30 minutes before baking and let it come to room temperature.
For storing leftovers, let the cornbread cool to room temperature before wrapping it tightly with plastic wrap or aluminum foil. You can store leftovers at room temperature for up to two days, or in the fridge for up to five days. If you’re planning on keeping it for longer than that, freeze your leftover cornbread for up to three months.
When reheating your cornbread, be careful not to overheat it so that it doesn’t dry out. One method is to place a slice of cornbread on a microwave-safe plate and microwave on high for 15-20 seconds. Alternatively, wrap the cornbread in foil and heat in a preheated oven at 350°F (175°C) for about 10 minutes.
If you want to refresh and add moisture back into your cornbread, try brushing melted butter or bacon drippings over the top before reheating. This will help keep your cornbread moist and flavorful even after reheating.
With these storage tips, you can enjoy Southern-style cornbread whenever you want while still preserving its rich flavor and moist texture.
Tips for Perfect Results
When it comes to making Southern-style cornbread, I’ve learned a thing or two about how to achieve perfect results. Whether you’re a seasoned pro or just starting out with this classic recipe, these tips will help you take your cornbread game to the next level.
First and foremost, make sure to preheat your cast iron skillet in the oven before adding the batter. This will help create a crispy crust on the cornbread while keeping the inside moist and delicious.
Another important tip is to not overmix the batter. It can be tempting to stir until all the lumps are gone, but doing so will result in a tough and dry cornbread. Instead, mix until just combined and no more.
If you’re looking for a moist cornbread, try adding creamed corn or honey to the batter. These ingredients not only provide sweetness but also add moisture that keeps the cornbread from drying out.
When it comes to storing your leftover cornbread, wrap it tightly in foil or plastic wrap and store in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes until heated through.
Lastly, don’t be afraid to experiment with different variations of this recipe! Add some bacon bits, jalapeños or cheese for extra flavor or try swapping out the buttermilk for sour cream or plain yogurt for a tangy twist.
By following these tips and making adjustments as needed, you’ll have delicious Southern-style cornbread every time.
FAQ
As a seasoned chef, I know that every cook can have questions or concerns about a recipe. So, in this section, I’ll answer some of the most common questions that you might have about my Southern-style (Moist!) Cornbread recipe. From ingredient swaps to cooking temperatures, you’ll find helpful answers and tips here. Keep reading so you can make this perfect Southern classic Cornbread recipe without any hiccups!
What makes cornbread moist?
When it comes to creating a delectable cornbread, the key is to blend together the right ingredients. Our recipe utilizes a mix of butter, which infuses rich flavor and fat content; buttermilk, which imparts tanginess and moisture; and eggs that act as a binder to keep the bread from falling apart. Remember to bake it just enough until a toothpick emerges clean, as overdone cornbread can easily become parched and dry.
What makes Southern cornbread different?
When it comes to cornbread, the Southern style has a unique flavor profile compared to the Northern variation. Southern cornbread typically includes more eggs and can be made with either white or yellow cornmeal. It is known for its moist and cake-like texture and has a delicious buttery taste.
Do Southerners put sugar in their cornbread?
As time passed, the traditional corn pone recipe gradually evolved with the inclusion of additional ingredients such as buttermilk, eggs, and a leavening agent like baking soda or powder (or both) which resulted in the creation of cornbread. Nonetheless, present-day cornbread recipes, including those in the southern regions, often comprise wheat flour and sugar.
How do you add moisture to dry cornbread?
For a delectably moist and buttery cornbread, take a stick of butter and remove one end of the wrapper. Spread the butter over the hot cornbread right after it comes out of the oven. As the butter melts and sinks into the bread’s surface, it will add an exceptional richness and taste to the cornbread. For extra indulgence, serve this delightfully warm cornbread with a light drizzle of honey and an extra dollop of butter on top.
What is the best Southern cornbread mix?
Some popular options for cornbread mixes include Tenda-Bake, Martha White Buttermilk, White Lily, Zatarain’s Cheddar Jalapeño, Causey, Jiffy, and Krusteaz Southern.
Bottom Line
In conclusion, this Southern-Style (Moist!) Cornbread Recipe is a must-have for all Southern cooking enthusiasts. With the perfect combination of ingredients and tips for keeping it moist, you will be baking delicious, authentic cornbread that will have everyone coming back for more. Whether for daily meals or special occasions such as Thanksgiving, this recipe can serve as a fantastic base for other dishes like dressing or honey cornbread cake. What’s more, with variations to cater to different preferences such as a gluten-free option, there is something for everyone to enjoy. Don’t wait any longer; make your kitchen smell like a Southern haven by trying out this recipe today!
Southern-Style (Moist!) Cornbread Recipe
Ingredients
- 2 2/3 2 2/3 tablespoons butter or 2 2/3 tablespoons olive oil
- 2 cups stone-ground yellow cornmeal
- 3 tablespoons molasses
- 1 teaspoon salt
- 2 1/8 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup rapidly boiling water
- 1 1/2 cups buttermilk
- 2 large eggs, beaten lightly
Instructions
- Set oven to 425 degrees. Place 8" square baking dish (preferably glass) with drippings (butter) in oven while it heats.
- Place 2/3 cup cornmeal in medium bowl.
- Mix 1 1/3 cup cornmeal, salt, baking powder & soda in small bowl.
- Pour boiling water into medium bowl of cornmeal. The water must be *rapidly* boiling to form the proper mush!
- Whisk in buttermilk gradually, breaking up lumps as needed.
- Whisk in eggs & molasses.
- When you can smell the bacon fat, or the oven is heated, remove pan from oven, then add dry ingredients to wet, and mix until just moistened.
- Whisk in hot fat from pan just until incorporated.
- Pour batter into hot pan, and bake about 25 minutes, until top is golden brown and center tests clean with a toothpick.
- Cool 5 minutes before cutting, and enjoy!