Grammy's Kitchen · Cornbread · Southern-Style Unsweetened Cornbread
One of 53 cornbread recipes we measured
from www.seriouseats.com
It ranks #1 of 53 for moistness among the cornbread recipes we compared. 17 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 102% |
| total sugar | 0% | 47% |
| egg | 0% | 83% |
| leavener | 0% | 7% |
| salt | 0% | 2% |
| liquid | 0% | 203% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 425 g | 15 ounces (3 cups) stone-ground cornmeal (see note) |
| 12 g | 2 teaspoons kosher salt |
| 8 g | 2 teaspoons baking powder |
| 3 g | 3/4 teaspoon baking soda |
| 12 g | 3 teaspoons sugar (optional; see note) |
| 612 g | 2 1/2 cups buttermilk |
| 150 g | 3 eggs |
| 170 g | 1 1/2 sticks unsalted butter, melted, divided |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was trying to find my standard Southern cornbread recipe when I came across this one, which I soon realized was basically my standard Southern cornbread recipe with all the ingredients doubled! How very Serious Eats. My recipe fills a ten-inch frying pan wit” — a cook, 5.0★
“Just a comment from a Yankee. I'm no expert on Southern CB, but I've eaten and baked many a New England one. In an older version of this recipe, Dan makes the comment "Sugar has no business in cornbread. Neither...does wheat flour.". I had to object. Some of t” — a cook