Description

This Perfect Southern Style Corn Bread recipe yields irresistibly soft and slightly sweet corn bread with a tender crumb and golden crust. Using a combination of cornmeal and all-purpose flour, enhanced with baking powder and soda, it achieves the ideal fluffy rise. Bacon drippings add a savory depth, while optional sugar balances the flavors. Baked in a cast iron skillet or baking pan, this classic Southern favorite is perfect for pairing with chili, BBQ, or enjoying on its own warm from the oven.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour (can substitute with whole wheat flour)
1 cup white or yellow cornmeal
½ teaspoon baking soda
1 ½ teaspoons baking powder
3-4 tablespoons sugar (optional)
1 teaspoon salt

Wet Ingredients

⅓ cup unsalted butter, melted
2 eggs, lightly beaten
2 tablespoons bacon drippings

Finishing

Melted butter (for brushing on top)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease an 8-inch square baking pan or a cast iron skillet thoroughly with the bacon drippings to prevent sticking and add a savory flavor.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, baking soda, baking powder, sugar (if using), and salt. Whisk together to evenly distribute all leavening agents and seasoning.
Whisk Wet Ingredients: In a separate bowl, whisk the melted unsalted butter and lightly beaten eggs until well combined. This ensures a smooth mixture that will bind the dry ingredients.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing to keep the batter tender and ensure the cornbread remains soft.
Pour Batter into Pan: Transfer the batter into the prepared baking pan or skillet and smooth the top with a spatula to create an even surface for baking.
Bake: Place the pan in the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
Brush with Butter: Once baked, remove the cornbread from the oven and immediately brush the top with melted butter to add richness and moisture.
Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing and serving warm for the best texture and flavor.

Notes

For a healthier twist, substitute all-purpose flour with whole wheat flour.
Add 1 cup of corn kernels or diced jalapeños to the batter for added texture and flavor.
Bacon drippings can be replaced with melted vegetable oil or additional butter if preferred.
Ensure baking soda is fresh for optimal rise and texture.
Serve warm with butter, honey, or alongside chili and barbecue dishes.