Southern Cornbread Light
Light, fluffy, and kissed with Southern charm, Southern Cornbread Light offers a healthier twist on the classic comfort food while maintaining its soul-warming flavor and signature golden crust. Made with stone-ground cornmeal, a touch of flour, and the tangy richness of buttermilk, this recipe strikes the perfect balance between hearty and delicate. A preheated cast iron skillet ensures the coveted crispy edges, while minimal sugar keeps it authentic yet customizable. Ready in just 30 minutes, this quick and easy cornbread is a versatile side dish for chili nights, BBQ spreads, or Sunday dinners. Serve it warm with a pat of butter or drizzle of honey for a true Southern delight!
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Recipe Information
Ingredients
- 1 cup cornmeal (preferably stone-ground)
- 0.5 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar (optional, for a touch of sweetness)
- 1.25 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 as needed non-stick cooking spray or butter (for greasing the pan)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet or an oven-safe baking dish in the oven while it preheats for an authentic Southern crust.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using) until well combined.
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Carefully remove the hot skillet or baking dish from the oven and generously grease it with non-stick spray or butter to prevent sticking.
Pour the batter into the hot skillet or dish, spreading it evenly with a spatula or spoon. The hot skillet helps create a nice golden crust.
Bake in the preheated oven for 18-20 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for 5 minutes before slicing into wedges or squares to serve. Enjoy warm!
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 41.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 398 mg | 31% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
