Traditional Southern Unsweetened Cornbread Recipe

Discover the authentic taste of the South with this classic unsweetened cornbread recipe. Perfect for those who believe sugar has no place in cornbread, this dish offers a rich corn flavor and a delightfully crumbly texture.

The debate between sweetened and unsweetened cornbread has long divided the North and South. While both versions have their merits, this Southern-style recipe showcases the pure, unadulterated taste of corn. By using high-quality stone-ground cornmeal, you’ll create a cornbread that’s light, fluffy, and bursting with genuine corn flavor.

The key to this recipe’s success lies in the cornmeal itself. Seek out the best stone-ground cornmeal you can find, preferably from a local mill or a reputable online source. The difference in taste and texture between artisanal and mass-produced cornmeal is truly remarkable. With the right ingredients, you’ll achieve a cornbread that’s both rustic and refined, with a perfect balance of flavors.

Ingredients

• 15 ounces (3 cups) stone-ground cornmeal
• 2 teaspoons kosher salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3 teaspoons sugar (optional; see notes)
• 2 1/2 cups buttermilk
• 3 eggs
• 1 1/2 sticks unsalted butter, melted, divided

Directions

1. Preheat your oven to 375°F (190°C) and place a well-seasoned 12-inch cast iron skillet on the center rack.
2. In a large bowl, combine the cornmeal, salt, baking powder, baking soda, and sugar (if using). Whisk these dry ingredients together thoroughly.
3. In a separate bowl, whisk the buttermilk and eggs until well combined. While continuously whisking, slowly pour in all but 1 tablespoon of the melted butter.
4. Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
5. Carefully remove the hot skillet from the oven and coat the bottom and sides with the reserved tablespoon of melted butter.
6. Pour the batter into the prepared skillet, using a rubber spatula to smooth the top if needed.
7. Bake the cornbread for approximately 45 minutes, or until the top is lightly golden and a skewer inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for about 15 minutes before serving warm.

Recipe Notes

The quality of cornmeal is crucial for this recipe. Many mass-produced cornmeals are made from underripe corn and ground using modern methods, resulting in a consistent but less flavorful product. For the best results, use a high-quality, fresh stone-ground cornmeal. If you’re using a more commercially available cornmeal, you may want to add the optional sugar to help balance the flavors.

Remember that cornbread is best enjoyed fresh and warm. As it cools, it may lose some of its delightful texture, so plan to serve it soon after baking for the ultimate Southern cornbread experience.

Serving Suggestions

This Southern-style cornbread pairs wonderfully with a variety of dishes. Serve it alongside hearty chili, smoky barbecue, or classic Southern greens. For those who prefer a touch of sweetness, drizzle some honey or sorghum syrup over a warm slice. It’s also delicious when crumbled into a glass of cold buttermilk – a true Southern treat!

Storage Tips

While cornbread is best enjoyed fresh, you can store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, wrap individual pieces in foil and warm them in a 350°F oven for about 10 minutes. Alternatively, you can freeze the cornbread for up to 3 months. Thaw overnight in the refrigerator before reheating.