Old-Fashioned Cornbread Recipe

4.92 from 12 votes

Old-Fashioned Cornbread Recipe

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.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: Southern

Servings: servings

Calories: 215kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

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