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SouthernStyle Skillet Cornbread Recipe

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Table of Contents

  1. What is Southern Unsweetened Cornbread?
  2. Ingredients
  3. Instructions
  4. Tips and Variations
  5. Frequently Asked Questions

What is Southern Unsweetened Cornbread?

Southern Unsweetened Cornbread is a traditional recipe that originated in the Southern United States. Unlike its sweet counterpart, Southern Unsweetened Cornbread is savory and pairs well with a variety of dishes, especially those with a bit of heat.

This type of cornbread is known for its golden crust and tender, crumbly texture. It is typically made with cornmeal, flour, buttermilk, eggs, and baking powder. The absence of sugar gives it a more rustic and savory flavor, making it a staple in Southern cuisine.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil


  1. Preheat your oven to 425°F (220°C) and grease a 9-inch cast iron skillet or baking dish.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs and then stir in the buttermilk and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the greased skillet or baking dish and smooth the top.
  6. Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the cornbread to cool for a few minutes before slicing and serving.

Tips and Variations

Here are some tips and variations to enhance your Southern Unsweetened Cornbread:

  • For a touch of sweetness, you can add 1-2 tablespoons of honey or maple syrup to the batter. However, keep in mind that this will no longer make it a traditional Southern Unsweetened Cornbread.
  • If you prefer a more rustic texture, you can substitute some or all of the all-purpose flour with corn flour.
  • For a richer flavor, you can use melted butter instead of vegetable oil.
  • Feel free to add additional ingredients such as chopped jalapenos, cooked bacon, or shredded cheddar cheese to give your cornbread a unique twist.
  • Serve your Southern Unsweetened Cornbread with butter, honey, or alongside a bowl of chili or soup.

Frequently Asked Questions

Q: Can I use self-rising cornmeal instead of regular cornmeal?

A: Yes, you can use self-rising cornmeal in this recipe. However, you should omit the baking powder and salt since they are already included in the self-rising cornmeal.

Using self-rising cornmeal can save you some time and effort, as it already contains the leavening agents needed for the cornbread to rise.

Q: Can I make Southern Unsweetened Cornbread without buttermilk?

A: If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5 minutes before using it in the recipe. This will create a similar tangy flavor and tender texture in your cornbread.

You can also use plain yogurt or sour cream as a buttermilk substitute.

Q: Can I make Southern Unsweetened Cornbread gluten-free?

A: Yes, you can make a gluten-free version of Southern Unsweetened Cornbread by using a gluten-free all-purpose flour blend. Make sure to check the packaging for any additional instructions or measurements for substitution.

Keep in mind that the texture and taste may slightly differ from traditional cornbread due to the absence of gluten.

Q: How do I store Southern Unsweetened Cornbread?

A: To store Southern Unsweetened Cornbread, allow it to cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to 2 days or refrigerate it for up to 5 days.

If you want to freeze the cornbread, wrap it in plastic wrap and then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw the frozen cornbread in the refrigerator overnight before reheating or serving.

Q: Can I make Southern Unsweetened Cornbread in a muffin tin?

A: Absolutely! You can make individual portions of Southern Unsweetened Cornbread by using a greased muffin tin. Fill each muffin cup about two-thirds full with the batter and bake at the same temperature for approximately 15-20 minutes.

This is a great option if you prefer smaller servings or want to serve the cornbread as a side dish for brunch or a potluck.


Southern Unsweetened Cornbread is a beloved staple in Southern cuisine. Its savory and crumbly texture pairs well with a variety of dishes, making it a versatile side or standalone snack. With its simple ingredients and straightforward instructions, you can easily whip up a batch of this delicious cornbread at home.

Whether you stick to the traditional recipe or add your own twist with extra ingredients, Southern Unsweetened Cornbread is sure to be a hit at your next gathering or family meal. Enjoy it with butter, honey, or alongside your favorite soups, stews, or chili. Get ready to savor the flavors of the South with this classic cornbread recipe!

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