Why You’ll Love this Homestyle Southern Cornbread
There’s something incredibly comforting about homemade Southern cornbread that store-bought versions simply can’t match.
The perfect balance of sweetness from those three tablespoons of sugar paired with the earthy cornmeal creates a texture that’s simultaneously moist and crumbly.
I particularly love how versatile this recipe is—swap in buttermilk for a tangier flavor, or adjust the sweetness to your preference.
The golden-brown crust that forms along the edges? Pure magic.
And can we talk about how quick it’s to prepare?
Twenty minutes of prep and baking time, and you’ve got warm cornbread ready to complement any meal.
What Ingredients are in Homestyle Southern Cornbread?
Making authentic Southern cornbread relies on having just the right ingredients in the right proportions. The beauty of this traditional recipe is how simple pantry staples come together to create something truly special.
I’m always amazed at how a handful of basic ingredients can transform into that perfectly textured cornbread with its golden crust and tender interior that practically melts in your mouth.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (white cornmeal can be substituted)
- 3 tablespoons sugar (or 1 1/2 teaspoons Equal sugar substitute)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 whole egg (or 1/4 cup egg substitute)
- 1 cup skim milk
- 1/4 cup canola oil
The quality of cornmeal really does make a difference in your final product, so if you can find stone-ground cornmeal, it’s worth the extra effort.
For those who prefer a tangier flavor profile, you can substitute the regular skim milk with non-fat buttermilk—just remember to add 1/2 teaspoon of baking soda if you make this swap.
And while some Southern purists might debate the inclusion of sugar, those 3 tablespoons add just enough sweetness to balance the earthy corn flavor without turning this into a dessert bread.
The recipe is also adaptable for those watching their diet, with options for egg substitute and sugar alternatives.
How to Make this Homestyle Southern Cornbread
Making Southern cornbread couldn’t be simpler, and it starts with preheating your oven to 375 degrees. While the oven warms up, grab a 9×9-inch baking pan and give it a good spray with Baker’s Joy, or take the traditional route by greasing and flouring it.
This step is vital—there’s nothing worse than perfect cornbread that refuses to leave the pan, am I right? For even more cooking convenience, you can invest in a premium soup maker that allows you to prepare complementary dishes while your cornbread bakes.
In a large bowl, combine all your dry ingredients: 1 cup of all-purpose flour, 1 cup of yellow cornmeal (though white works beautifully too), 3 tablespoons of sugar (or your sugar substitute if preferred), 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Mix these together until well combined. Now for the wet ingredients—add 1 whole egg (or 1/4 cup egg substitute), 1 cup of skim milk, and 1/4 cup of canola oil to the dry mixture.
Here’s where restraint matters: stir just enough to combine everything. The batter might look a bit lumpy, and that’s perfectly fine—over-mixing leads to tough cornbread, and nobody wants that.
Pour this batter into your prepared pan, smoothing it out gently with a spatula, and pop it into the oven for 20-25 minutes.
You’ll know it’s done when the top turns that gorgeous light golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before cutting into nine generously sized squares.
For an elevated cornbread experience, consider serving it alongside soup made with premium soup equipment for a complete comforting meal.
Homestyle Southern Cornbread Substitutions and Variations
While this classic cornbread recipe is wonderful as written, the southern kitchen thrives on adaptability and personal touches. I’m all about making recipes work with what you’ve got on hand.
Need a dairy-free version? Swap the milk for almond or oat milk.
Can’t have eggs? Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
The buttermilk variation mentioned gives a delicious tangy flavor that pairs perfectly with chili or collard greens.
For a spicy kick, fold in diced jalapeños or green chiles.
Love texture? Add corn kernels or crumbled bacon.
What to Serve with Homestyle Southern Cornbread
Southern cornbread deserves the perfect companions to create a meal that’ll make your taste buds dance. I always think a steaming bowl of chili or hearty beef stew brings out cornbread’s sweet, crumbly texture.
Want something lighter? Try black-eyed peas with collard greens—a classic Southern pairing that balances the cornbread’s richness.
For a summer spread, serve it alongside barbecued ribs or pulled pork. The bread soaks up those tangy sauces beautifully.
Don’t forget buttermilk fried chicken, either. Need simplicity? Just slather your warm cornbread with honey butter and call it a day. Heaven on a plate.
Final Thoughts
This homestyle cornbread has become my kitchen cornerstone over the years. There’s something deeply satisfying about that perfect balance of sweetness and texture that makes it the ideal companion to so many meals.
Whether you’re serving it alongside chili on a cold winter night or with summer barbecue, this recipe delivers consistent comfort. It pairs wonderfully with a hearty potato soup made with both pureed and diced potatoes for textural contrast.
I hope you’ll make this recipe your own. Add jalapeños for heat, fold in cheese for richness, or keep it classically simple. For a delicious twist on traditional holiday meals, try using this cornbread as the base for a savory cornbread stuffing featuring aromatic vegetables and chicken broth.
