Perfect Southern Cornbread
Grab your cast iron! Learn the ratio method to make this quick, easy, and failproof southern cornbread. It's recipe tested and grandma approved!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 people
- 1 cup whole milk
- 1/2 cup (1 stick) salted butter
- 2 large eggs
- 3/4 cup all-purpose flour
- 3/4 cup good quality cornmeal
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon coarse sea salt
Preheat the oven to 350 degrees Fahrenheit, and prepare a dark colored 8-inch by 8-inch baking pan by spraying it lightly with cooking spray. If using a cast-iron pan (8 to 9-inch diameter works great), allow it to preheat with the oven.
Melt the butter in a microwave-safe container or on the stove (I use a glass measuring cup for the milk, add the butter then heat both together in the microwave). Allow it to cool slightly, so as to not cook the eggs that will be added later.
Mix all dry ingredients together in a large bowl. Add the eggs to the milk and butter and beat lightly with a fork. Then add the liquid ingredients to the dry ingredients and mix until just combined.
Transfer the cornbread batter to the baking or cast iron pan, and bake for approximately 30 minutes or until cornbread is browned on top and cooked through (a toothpick inserted in the middle should come out clean).
Serving: 0g | Calories: 285kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 422mg | Potassium: 216mg | Fiber: 1g | Sugar: 14g | Vitamin A: 465IU | Calcium: 89mg | Iron: 1.3mg