By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
268 cal · 40 min
Southern Cornbread
Recipe GLPRf5f9d9308e7176
A golden, moist cornbread with a tender crumb and subtle sweetness. This Southern classic combines flour and cornmeal for the perfect balance of texture, making it an ideal side dish for any meal.
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Ingredients
2⅓ cups all-purpose flour
1⅔ cups yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1½ teaspoons salt
2 eggs
1¾ cups milk
½ cup canola oil
Directions
Preheat your oven to 400°F (204°C). Lightly grease a 9-inch round cast iron skillet or 9x13-inch baking pan with oil or cooking spray.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In another bowl, crack the eggs and beat them lightly, then mix in the milk and canola oil until blended.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until a thick batter forms. Do not overmix; a few small lumps are okay.
Transfer the batter to the prepared skillet or baking pan, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 5-10 minutes before serving warm.
Comments
Every ingredient is a staple at any Charlotte grocery chain, with no specialty stops needed—cornmeal and all-purpose flour are basics at Harris Teeter, Food Lion, and ALDI alike. The cost per serving runs under fifty cents, driven only by eggs, milk, and oil, making this an economical weeknight side. The 40-minute stated time is honest if you count cooling, though mixing and baking take closer to 25 minutes active time, which is realistic for a cast-iron cornbread. This reheats well the next day and pairs perfectly with collards, pulled pork, or chili, fitting squarely into North Carolina home cooking without fuss or constant attention.
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