It’s wonderfully crumbly and cripsy around the edges. Scroll down for more cornbread recipes incuding some sweet ones.

Southern Cornbread Recipe

Real Southern Cornbread has a wonderful corn flavor, a really substantial, almost gritty texture and a crispy crust. And it’s not sweet. That is what southerner’s refer to as Yankee Cornbread.

This cornbread can be used to make my Southern Cornbread Dressing for the holidays.

Ingredients

Yellow Cornmeal
All-Purpose Flour
Salt
Baking powder and baking soda
Sugar- I just use 1 teaspoon
1 large Egg
Buttermilk
Bacon Drippings

How To Serve Buttermilk Cornbread

I love to crumble this cornbread into a big bowl of beans, either Creamy Butter Beans or Spicy Pinto Beans or into a bowl of Spicy Collard Greens. It also goes really well with chili. The most southern way to eat conrbread is to crumble it into a bowl of cold buttermilk. I personally also like to eat it plain with a big pat of butter.

Buttermilk Cornbread topped with butter.

Cast Iron Skillet

This type of cornbread is best cooked in a cast iron skillet. Cast iron retains heat really well and will give it a wonderful golden and crispy crust.

Substitute For Buttermilk

If you don’t have buttermilk, no need to run to the store. Just pour a scant cup and a half of milk into a glass measuring cup and then add a tablespoon and a half of either lemon juice or white vinegar.

Recipe Tip

Don’t skip the step placing the skillet in the oven before you add the batter. It’s this step that helps create a crispy exterior.

Storage

Cornbread is best eaten shortly after it is made. It dries out after a day or two. It can be stored in an airtight container at room temperature for a few days. You can also turn leftover cornbread into delicious croutons. Cut into small squares, toss with a little melted butter and bake until crispy.