My grandma always said the kitchen was the heart of the home, and nothing beat the smell of freshly baked cornbread wafting through the house. It reminds me of cool autumn evenings, sitting around the table with family, sharing stories and laughter. That’s the feeling I wanted to capture with this naturally savory cornbread recipe – a comforting classic, perfect alongside chili, soups, or enjoyed on its own. It offers a delightful balance of textures, from the slightly crispy edges to the soft, crumbly center. Unlike sweeter versions, this cornbread emphasizes those wonderful, earthy flavors of corn, creating a truly satisfying side dish that takes me right back to Grandma’s kitchen.
Cornbread has a rich history, varying greatly across regions. From the simple, coarse cornbreads of the South – like the kind my mom used to make – to the sweeter, cake-like versions found elsewhere, this humble dish has evolved to suit diverse palates. I personally prefer the savory side of cornbread, so this recipe is my go-to whenever I’m craving a taste of home. If you’re looking for other savory dishes, you might enjoy this bottom round roast recipe. It offers a delicious alternative for those who, like me, prefer a less sweet option. It’s my husband’s favorite too!
Why this Naturally Savory Cornbread is Special
I think this recipe stands out because it truly lets that natural corn flavor shine. By skipping the sugar, we unlock a deeper, more nuanced taste that complements savory dishes beautifully. This naturally savory cornbread hits the spot for anyone craving a wholesome and satisfying side without the added sweetness. My kids even love it! For another delicious and naturally sweet treat, try my crunchy granola recipe.
Ingredients
- 1 cup fine yellow cornmeal: This is where that essential corn flavor and texture comes from. Stone-ground cornmeal gives you a nice coarse texture, but I prefer fine cornmeal for a more tender crumb.
- 1 cup all-purpose flour: This helps bind the cornbread and creates a lighter texture.
- 1/4 cup whole wheat flour: I love adding this for a subtle nutty flavor and a little nutritional boost.
- 4 teaspoons baking powder: This is our leavening agent, the key to a nice, airy cornbread. Make absolutely sure it’s fresh!
- 1 teaspoon salt: Enhances the flavors and keeps everything balanced.
- 1 1/4 cups buttermilk: The buttermilk adds a wonderful tang and keeps things moist. You can learn more about using buttermilk in cornbread here. If you don’t have any on hand, I’ve included a quick substitute below.
- 1/4 cup melted unsalted butter: Richness and flavor – can’t go wrong! Just remember to let it cool a bit after melting so it doesn’t curdle the buttermilk.
- 1 large egg: This helps bind everything together and adds another layer of richness.
- 1/4 cup vegetable oil: This is what gives us that perfectly moist and tender crumb.
Ingredient Substitutions
- Buttermilk: If you find yourself without buttermilk (it happens!), just combine 1 1/4 cups of regular milk with 1 tablespoon of either lemon juice or white vinegar. Let it sit for about 5 minutes, and you’re good to go.
- All-purpose flour: If you need a gluten-free option, a gluten-free all-purpose blend works well. Just keep in mind that the texture might be a tad different.
- Whole wheat flour: Not a fan? You can swap it out with the same amount of all-purpose flour or even oat flour if you’re feeling adventurous. It’ll give you a slightly different flavor.
Equipment
- 9-inch cast iron skillet: My personal favorite for baking cornbread! It heats evenly and gives you that wonderful crispy crust. If you don’t have one, a regular 9-inch square baking pan will do the trick.
- Mixing bowls: You’ll need a couple – one large one for the dry ingredients and another for the wet.
- Whisk: For whisking the dry ingredients and getting those wet ingredients nice and smooth.
- Measuring cups and spoons: Baking is a science, so accurate measurements are a must! For a refresher on measurements, check out this helpful article on teaspoon measurements.
- Rubber spatula or wooden spoon: You’ll need this for combining the wet and dry ingredients. I prefer a spatula because it makes it easier to scrape down the sides and bottom of the bowl – no wasted batter!
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). While it’s heating up, pop your cast iron skillet (or baking pan) inside. This is my secret to a super crispy crust.
- Combine Dry Ingredients: Grab your large bowl and whisk together the cornmeal, all-purpose flour, whole wheat flour, baking powder, and salt. Make sure everything is evenly distributed.
- Combine Wet Ingredients: In your other bowl, whisk together the buttermilk, melted butter, egg, and oil until everything is nicely combined.
- Combine Wet and Dry: Now, pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Don’t go crazy mixing! A few lumps are perfectly fine. Overmixing can make the cornbread a little tough.
- Bake: Carefully take that hot skillet out of the oven (oven mitts, please!). Pour the batter into the hot skillet, swirling it around to coat. Be super careful – that skillet is hot! Bake for 20-25 minutes, or until the cornbread is a beautiful golden brown and a toothpick inserted into the center comes out clean. You’ll also notice the edges pulling away from the sides of the pan. For more tips on baking with alternative ingredients, see our guide on baking with kefir.
- Cool: Let the cornbread cool in the skillet for a few minutes before slicing and serving. It’ll firm up a bit, making it easier to cut.
Tips for Perfect Naturally Savory Cornbread
- Extra Crispy Crust: That preheated cast iron skillet is the key!
- Don’t Overmix: Seriously, resist the urge! Overmixing will make your cornbread tough. Mix just until the ingredients come together.
- Check for Doneness: Start checking around the 20-minute mark. Ovens can vary, so keep an eye on it.
- Cooling Time: Letting it cool in the skillet helps it firm up and makes slicing a breeze.
Variations
This recipe is like a blank canvas! Feel free to get creative and add your own personal touch. Looking for other bread variations? Check out our Gipfeli recipe for a delightful Swiss twist.
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- Cheesy Cornbread: My kids love this one! Just add 1 cup of shredded cheddar cheese, Monterey Jack, or whatever cheese you prefer, right into the batter before baking. Sprinkle a little extra cheese on top before it goes in the oven for an extra cheesy treat.
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- Herby Cornbread: I’m a big fan of adding fresh herbs. About 1/4 cup of chopped rosemary, thyme, or chives works beautifully. If you’re using dried herbs, about 1 tablespoon is perfect.
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- Jalapeño Cornbread: My husband’s favorite! Add 1/2 cup of chopped jalapeños (fresh or canned) to the batter for a nice kick. Take out the seeds and membranes if you don’t want it too spicy. Sometimes I like to add some crumbled bacon for a smoky, salty touch.
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- Corn and Green Chile Cornbread: This one is so flavorful! Combine 1/2 cup of drained canned corn and 1/4 cup of chopped green chiles for a Southwestern twist.
Savory Cornbread Add-in Ideas
Here are a few more ideas to get your creative juices flowing:
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- Roasted red peppers
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- Caramelized onions
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- Sautéed mushrooms
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- Crumbled cooked sausage
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- Bacon bits
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- Black olives
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- Green onions
Serving Suggestions
This naturally savory cornbread goes with just about everything! For those watching their diet, consider pairing this with a healthy fruit salad for a balanced meal.
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- Comfort Food Classics: It’s a match made in heaven with chili, hearty soups like vegetable or lentil, and beef stew. Perfect for sopping up all those delicious broths and gravies. You could also try it with our Marry Me Chicken recipe.
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- Barbecue Companion: We love this cornbread with barbecued meats – pulled pork, brisket, ribs – you name it! Those savory flavors complement the smoky sweetness of the barbecue perfectly. For some delicious rib recipes check out naturally delicious back ribs.
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- Southern Staples: Collard greens, black-eyed peas, fried chicken – this cornbread completes the Southern feast.
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- Simple Snack: Honestly, it’s delicious all on its own! A slice with a little butter is pure comfort.
Frequently Asked Questions
Do Southerners put sugar in their cornbread?
Traditionally, no. Southern cornbread is all about that savory corn flavor, making it the perfect partner for main dishes. That being said, some folks do add a little sugar, so it really just depends on family traditions and regional preferences.
What is the difference between New York cornbread and Southern cornbread?
Sweetness is the main difference. New York cornbread is usually sweeter and more cake-like, often made with wheat flour and sugar. Southern cornbread, on the other hand, tends to be more savory and crumbly, made primarily with cornmeal and little to no sugar.
Can you leave the sugar out of cornbread?
Of course! This recipe is proof that you can make amazing cornbread without a drop of sugar. Leaving out the sugar really lets that true corn flavor come through and makes it a great match for savory meals. It also gives it that denser, crumblier texture that I love. For health information regarding sugar intake, you can check out this resource from Healthline.
How do Southerners eat cornbread?
Oh, so many ways! Crumbled into a glass of cold milk or buttermilk is a classic. Butter is a must, and some folks like honey, but I prefer it without for this savory version. And you can’t forget sopping up potlikker – that flavorful broth left over from cooking greens or beans – with a piece of cornbread. So good!
Storage and Reheating
Leftover cornbread? No problem! Store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 2 months.
To reheat, you have a few options. If you like it soft, wrap individual slices in a damp paper towel and microwave for 30-60 seconds. For a crispy crust, pop the slices in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. A toaster oven works great for a quick reheat too.
Conclusion
There’s just something special about making cornbread from scratch. The smell alone is enough to make your heart happy. This naturally savory cornbread recipe is so easy to follow and makes such a delicious and wholesome side dish that your family will devour. I really hope you give it a try! It’s all about the simple pleasure of enjoying the true taste of corn. Let me know what you think and how your baking adventure goes! For another naturally savory treat, consider our naturally savory cornbread recipe.