The BEST Southern Cornbread—A Recipe Passed Down Through Generations in Tennessee!
Unlock the secret to Tennessee’s golden, skillet-baked cornbread with this simple, generation-approved recipe that’s perfect for any Southern meal. 🌐 #News #MemphisTN #Tennessee #Food
MEMPHIS, TN — In the heart of the South, where comfort food reigns supreme, a timeless recipe for Southern cornbread has been cherished by families for generations. This golden, crumbly delight, perfected in kitchens from Memphis, Tennessee, to the rolling hills of the countryside, brings a taste of tradition to every table. With its simple ingredients and rustic charm, this cornbread stands out as a beloved staple that’s easy to whip up and impossible to resist. Here’s how you can bring this generational gem into your own home.
The Roots of a Southern Classic
Cornbread holds a special place in Southern cuisine, with origins tied to Native American cooking and early settlers who relied on corn as a hearty, affordable crop. Over time, Tennessee families tweaked the recipe, passing it down with love and a few secret twists. This version keeps things authentic—crisp on the outside, tender inside, and baked in a cast-iron skillet for that signature texture.
What You’ll Need: Ingredients
Here’s the lineup for this tried-and-true cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil (for the skillet)
Step-by-Step: How to Make It
Follow these steps to bake cornbread that’ll rival any Southern grandma’s:
- Preheat the Oven: Set your oven to 425°F and place a 10-inch cast-iron skillet inside to heat up.
- Mix the Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using). Stir well.
- Blend the Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir just until everything comes together—don’t overmix.
- Prep the Skillet: Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
- Pour and Bake: Pour the batter into the skillet, spreading it evenly. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let it cool for a few minutes, then slice and enjoy warm with butter, honey, or your favorite Southern sides.
Tips for Perfect Cornbread Every Time
For that authentic Tennessee flair, stick to a cast-iron skillet—it gives the edges a crispy finish that’s tough to beat. If you like a sweeter cornbread, bump up the sugar to two tablespoons, but purists might argue for skipping it altogether. And don’t skip the buttermilk; its tangy bite balances the cornmeal’s earthy flavor.
Why This Recipe Stands Out
This cornbread isn’t fussy—it’s straightforward, reliable, and packed with that nostalgic taste Southerners crave. Whether it’s paired with collard greens, black-eyed peas, or a bowl of chili, it’s versatile enough to shine at any meal. Generations of Tennessee cooks have kept it alive for a reason: it’s downright delicious.
Frequently Asked Questions About Southern Cornbread
Q: What if I don’t have a cast-iron skillet?
A: You can use an 8×8-inch baking dish instead, though you’ll miss out on that extra-crispy crust.
Q: What’s the best way to keep cornbread fresh?
A: Wrap it tightly in foil or store it in an airtight container at room temperature for up to two days, or refrigerate for a week.
Q: Is there a gluten-free version of this cornbread?
A: Swap the all-purpose flour for a 1:1 gluten-free baking blend, and check that your cornmeal is certified gluten-free.
Q: How does this differ from cornbread up North?
A: Southern cornbread tends to be less sweet and uses little to no sugar, while Northern versions often lean cakier and sweeter.
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RELATED TOPICS: Food | Lifestyle | Tennessee
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