Old-Fashioned Cornbread Recipe

This Southern, old-fashioned cornbread recipe, adapted from Chef Kevin Bludso, is super moist with a tender crumb. It combines the rich tang of buttermilk with classic ingredients like yellow cornmeal and sugar for a delightful side dish that complements any Southern meal.

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This moist cornbread recipe is served alongside Southern dishes like Louisiana red beans and rice, fried chicken, collard greens, and black-eyed peas. It uses buttermilk and sugar and is slightly sweet. It's similar to JIFFY Corn Muffin Mix, which is our favorite boxed cornbread and our go-to when we're short on time.

What you'll love about this recipe

• TESTED & PERFECTED – This old-fashioned cornbread recipe is tried and true; we’ve tested it multiple times, so it’s guaranteed to come out just right.
• TEXTURE – It’s tender and moist with a perfect crumb! Unlike other cornbread recipes, this version is not dense or dry.
• FLAVOR – This cornbread is buttery and flavorful and will go good with all your favorite soul food recipes.

Ingredients

• Yellow Cornmeal: We used Indian Head Old-Fashioned Yellow Stone Ground Cornmeal (Enriched).
• Sugar: Adds subtle sweetness and helps keep the crumb moist; adjust to taste.
• Buttermilk: Provides flavor, moisture, and creates a light, tender crumb.

See the recipe card below for full information on the ingredients and quantities.

How to Make Old-Fashioned Cornbread

1. Preheat the Oven: Preheat your oven to 400°F. Grab a 9x13 baking dish and grease it up with either vegetable shortening, oil, or butter.
2. Mix Dry Ingredients: In a large bowl, throw in the cornmeal, flour, sugar, baking soda, baking powder, and a pinch of salt. Give it a good stir to make sure everything's combined.
3. Whisk the Buttermilk and Egg Yolks: In a separate medium-sized bowl, whisk together the buttermilk and egg yolks (set the egg whites aside).
4. Blend It All Together: Pour the buttermilk mixture into the cornmeal. Whisk it up until well incorporated.
5. Beat Egg Whites: In another bowl, grab your hand mixer and whip the egg whites until stiff peaks form (see instructions below). Gently add to your buttermilk mix. This will help the cornbread be light and airy.
6. Add the Final Touch: Toss in the oil and melted butter, and give it all a good mix. Pour the batter into your prepped dish. Slide it into the oven and let it do its thing for about 30 to 40 minutes. You want it cooked through until a beautiful golden brown coat.
7. Check for Doneness: Stick a toothpick in the center. If it comes out clean, and the center feels solid, then it's done. Once out of the oven, brush with melted butter on top. Then cut into squares and serve warm.

How to Beat Egg Whites For Stiff Peaks

Beating egg whites is a crucial step in getting a light and airy texture to cornbread. You will need an electric mixer or hand mixer, a clean, dry bowl, and room temperature eggs.

1. Crack the eggs, and separate the whites from the yolks. Ensure there is no yolk in the whites, as even a tiny bit can inhibit proper foaming.
2. Begin beating the egg whites at medium speed. Once they become frothy, increase the speed to high.
3. After a minute or two of beating, you'll notice soft peaks forming, which is when the foam holds its shape but the tips curl over when you lift the beaters.
4. Keep beating at high speed. Stiff peaks will form when it is glossy and stand upright when you lift the beaters. Be careful not to overbeat, as this can lead to a dry and grainy texture.
5. Check Consistency: Turn off the mixer and check the consistency by lifting the beaters. If it's firm and holds its shape without collapsing.

Remember, patience is key, and the speed at which you beat the whites matters. Keep a close eye on the texture, and once you've achieved stiff peaks, incorporate them into your batter immediately for the best results.

Recipe Tips

• Bake Time and Checking for Doneness: Keep in mind that times can vary based on factors like oven temperature accuracy, altitude, and the size of the dish. It's a good practice to start checking for doneness a bit before the recommended cook time is complete and adjust accordingly.
• Room Temperature Ingredients: Bring ingredients like buttermilk, eggs, and melted butter to room temperature before using. This promotes better incorporation and a smoother batter.
• Don't Overmix: Once you've combined wet and dry ingredients, avoid overmixing. Overmixing can lead to a denser texture in the final product.
• Proper Greasing: Grease your dish or muffin cups thoroughly to prevent sticking. You can also use cupcake liners for easier removal.

What Goes Good with Southern Cornbread

Cornbread is a classic accompaniment to many Southern dishes. Some of our favorite soul food recipes to serve with cornbread include red beans and rice, black eyed peas, collard greens, fried chicken, macaroni and cheese, and cabbage.

Storage and Reheating

If you have leftover cornbread, here's how to store and reheat it:

Storage

• Room Temperature: If you plan to eat the cornbread within 1-2 days, you can store it at room temperature in an airtight container or wrapped in plastic wrap.
• Refrigeration: For longer storage, you'll need to refrigerate it. Wrap it tightly in plastic wrap or place it in an airtight container. It can last up to 3-4 days in the refrigerator.

Reheating

• Oven or Toaster Oven: For the best results, reheat in the oven at 350°F (175°C), and warm for 10-15 minutes or until heated through.
• Microwave: If you're in a hurry, you can use the microwave. Just use a moist paper towel over the cornbread to prevent it from drying out.

Commonly Asked Questions

More Cornbread and Biscuits Recipes

Looking for more Southern cobblers, pies, and other dessert recipes? Check these out:

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📖 Recipe

Old-Fashioned Cornbread Recipe

Krysten Wilkes & Marrekus Wilkes

This Southern, old-fashioned cornbread recipe is easy to follow and yields a moist, tender crumb. It combines the rich tang of buttermilk with classic ingredients like butter and sugar for a delightful side dish that complements any Southern meal.

4.91 from 11 votes

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Southern

Servings 12 servings

Calories 215 kcal

Ingredients

  

1x2x3x

• ▢ vegetable shortening, oil, or butter for greasing
• ▢ 1 cup yellow cornmeal (Indian Head Old-Fashioned Yellow Stone Ground Cornmeal - Enriched)
• ▢ 1 cup all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon Diamond Crystal kosher salt
• ▢ 2 cups cultured buttermilk (store-bought)
• ▢ 2 eggs yolks and whites separated
• ▢ 1 tablespoon vegetable oil
• ▢ ½ cups unsalted butter melted

Instructions

 

• Preheat oven to 400 F.
• Grease a 9x13 baking dish with vegetable shortening, oil, or butter.
• Combine cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir to mix thoroughly.
• Whisk buttermilk and egg yolks together in a separate medium bowl.
• Add buttermilk mixture to the cornmeal mixture and whisk until fully incorporated.
• Beat egg whites in a medium bowl using a hand mixer until stiff peaks form.
• Add stiff peaks to the buttermilk mixture.
• Stir in oil and butter and mix to combine.
• Pour batter into prepared baking dish.
• Bake until cooked through and golden brown, about 30 to 40 minutes.
• Check for doneness by inserting a toothpick in the center. if it comes out clean, it's ready. The center will also be solid to the touch.
• Remove cornbread from the oven and brush the top with melted butter.
• Cut into squares and serve immediately.

Notes

This old-fashioned cornbread recipe is inspired by the legendary Chef Kevin Bludso. We’ve adapted his classic method of whipping egg whites for a tender, light, and airy crumb.

Nutrition

Calories: 215kcalCarbohydrates: 24gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 278mgPotassium: 120mgFiber: 2gSugar: 6gVitamin A: 342IUCalcium: 74mgIron: 1mg

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