Genuine Southern Stone-Ground Cornbread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist, slightly sweet cornbread made with stone-ground cornmeal and buttermilk, honoring traditional Southern techniques without modern shortcuts. This American-inspired quick recipe, ready in about 35 minutes, pairs stone-ground yellow cornmeal, all-purpose flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 8 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish with butter.
  2. Step 2: Whisk 1 cup stone-ground yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl until combined.
  3. Step 3: In a separate bowl, whisk 1 cup buttermilk, 1/4 cup vegetable oil, and 1 large egg until smooth.
  4. Step 4: Pour wet ingredients into dry ingredients and stir until just combined—do not overmix. Fold in 1/4 cup chopped pecans.
  5. Step 5: Pour batter into prepared baking dish and smooth the top. Bake for 20-25 minutes until edges are golden and a toothpick inserted comes out clean.
  6. Step 6: Cool in pan for 10 minutes before slicing into squares.

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