Southern Sun Loaf (Classic Southern Cornbread)
A golden, buttery cornbread with a crispy crust and soft, fluffy inside—perfect for any meal!
Ingredients:
✅ For the batter:
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- ¼ cup granulated sugar (optional, for a slightly sweet version)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes)
- 2 large eggs
- ½ cup unsalted butter, melted
✅ For extra flavor (optional):
- ½ cup shredded cheddar cheese
- ½ cup corn kernels (fresh, canned, or frozen)
- 1 small jalapeño, finely chopped (for a spicy kick)
Instructions:
1️⃣ Preheat & Prep:
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch baking pan, cast-iron skillet, or muffin tin.
2️⃣ Mix the Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3️⃣ Combine the Wet Ingredients:
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
4️⃣ Make the Batter:
- Gradually mix the wet ingredients into the dry ingredients. Stir just until combined (don’t overmix!).
- If using, fold in cheese, corn kernels, or jalapeños.
5️⃣ Bake:
- Pour the batter into the prepared pan or skillet.
- Bake for 20-25 minutes (or 15-18 minutes for muffins) until golden brown and a toothpick inserted in the center comes out clean.
6️⃣ Cool & Serve:
- Let cool slightly before slicing. Serve warm with butter, honey, or jam!
Southern Tips & Variations:
🔥 For a crispy crust: Use a hot cast-iron skillet. Melt 1 tbsp butter in it before pouring the batter in!
🍯 Sweeter version: Increase sugar to ½ cup and add a drizzle of honey.
🌽 Extra rustic: Swap half the flour for stone-ground cornmeal for a more textured bite.