Can I make this cornbread without buttermilk?

Yes! If you don't have buttermilk on hand, you can make a substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk. Let it sit for 5-10 minutes until it thickens slightly, then use as directed in the recipe.

Is separating the eggs really necessary?

While you can skip separating the eggs and just add them whole, the whipped egg whites create a lighter, fluffier texture that makes this cornbread special. If you're short on time, you can skip this step, but the result won't be quite as airy.

Can I reduce the sugar?

Absolutely! Traditional Southern cornbread recipes vary greatly in their sweetness. You can reduce the sugar to 2 tablespoons or even eliminate it completely if you prefer a more savory cornbread.

Southern Cornbread Recipe

Description

This Southern Cornbread is a moist, buttery, and delicious classic that’s perfect as a side dish or snack. It’s slightly sweet with a golden crust and tender crumb, making it a comforting option for dinner tables, gatherings, or even breakfast. Ideal for pairing with chili, soups, or served with a layer of melted butter or honey, this easy-to-make Southern favorite is a recipe you’ll return to time and time again.

Ingredients

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Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

Wet Ingredients

2 cups buttermilk
2 eggs (separated into yolks and whites)
2 teaspoons vegetable oil
1/2 cup unsalted butter (melted

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with vegetable shortening, oil, or butter.
Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt. Stir well to ensure the ingredients are evenly distributed.
Prepare the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk and egg yolks. This will ensure the buttermilk and yolks are fully incorporated before mixing with the dry ingredients.
Combine the Wet and Dry Mixtures
Gradually add the buttermilk mixture to the dry ingredients. Whisk together until you have a smooth, well-combined batter.
Beat the Egg Whites
In another medium bowl, use a hand mixer to beat the egg whites until stiff peaks form. This step gives the cornbread a lighter, airier texture.
Fold the Ingredients Together
Gently fold the beaten egg whites into the batter until just combined. Avoid overmixing to retain the lightness.
Add the Oil and Butter
Stir in the vegetable oil and melted butter until evenly incorporated into the batter.
Transfer Batter and Bake
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The center should also feel solid to the touch.
Finish and Serve
Remove the cornbread from the oven and brush the top with melted butter for added flavor and shine. Allow it to cool slightly, then cut into squares and serve immediately.

Notes

Skipping the egg white beating step can slightly simplify the recipe at the cost of a denser texture. The cornbread will still taste delicious even without that step.
For a sweeter touch, drizzle with honey before serving.
Store leftovers in an airtight container at room temperature for up to 2 days.
For an extra crisp bottom and edges, you can bake this cornbread in a preheated cast-iron skillet instead of a baking dish.

Nutrition

Serving Size: 1 square
Calories: 210
Sugar: 4g
Sodium: 260
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24
Fiber: 1g
Protein: 4g
Cholesterol: 50mg