Traditional Cornbread Recipe

Squares of traditional cornbread stacked on a red serving plate.

Traditional Cornbread Recipe

This old-fashioned cornbread is baked in a 9x13 pan with yellow cornmeal, buttermilk, butter, and just a little sugar. It comes out moist and tender with those golden edges everyone reaches for first.

Course bread

Cuisine American

Keyword moist cornbread, old fashioned cornbread recipe, Traditional Cornbread, traditional cornbread recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings squares

Calories 273kcal

Author Evelyn Osborn

Equipment

Ingredients

2 ½ cups yellow cornmeal
2 cups all-purpose flour
½ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs
½ cup butter melted

Instructions

Preheat your oven to 400°F and generously grease a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cornmeal and flour.
Add the sugar, baking powder, and salt. Whisk everything together so the baking powder and salt are evenly distributed throughout the cornmeal mixture.
Make a well in the center of the dry ingredients. Pour in the buttermilk, beaten eggs, and melted butter.
Gently stir from the center outward until everything is combined.
I stop mixing as soon as I no longer see dry flour. A few little lumps are just fine. Cornbread can become tougher when the batter is stirred too much, so there is no need to work it until it is perfectly smooth.
Pour the batter into your prepared 9×13-inch baking pan and spread it evenly.
If you like those extra-crisp edges, you can heat the greased pan in the oven while the oven preheats. Just use a little extra care when pouring the batter into the hot pan.
Bake at 400°F for 20 to 25 minutes, until the top is golden brown and the edges begin to pull slightly away from the pan.
A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let the cornbread cool for a few minutes before cutting it into squares. I usually serve it while it is still warm with plenty of butter.

Notes

For crispier edges, place the greased pan in the oven while it preheats, then carefully pour the batter into the hot pan.
If you don’t have buttermilk, mix 2 tablespoons lemon juice or white vinegar with 2 cups milk and let it sit for 5–10 minutes before using.
Store cooled cornbread covered at room temperature for up to 2 days, refrigerate for longer storage, or freeze well-wrapped pieces for up to 3 months.

Nutrition