Perfect Southern Cornbread Recipe
Perfect Southern Cornbread is savory, not sweet. You’ll love this easy recipe that bakes up easy in about 20 minutes!
How do you like your cornbread? I grew up in Mississippi where cornbread is savory, not sweet. Maybe it’s because we drink our tea so sweet down there that we don’t need sugar in our cornbread too 🙂 Once I moved away from the south, I did grow a taste for sweet corn muffins, but those are a whole different animal. Sweet cornbread tastes like cake or a breakfast muffin to me, and it’s much more crumbly than this version.
If you have a wheat intolerance or allergy like I do, you can still make this cornbread recipe! Just substitute spelt or gluten-free flour (whichever you prefer) for the all-purpose flour. It’s also super easy to make a bigger batch. The recipe instructions say to use a 10″ iron skillet, but you can use a 13 x 9″ pan using the same method if you want to double the recipe.
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