Genuine Southern Stone-Ground Cornbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, slightly sweet cornbread made with stone-ground cornmeal and buttermilk, honoring traditional Southern techniques without modern shortcuts. This american-inspired quick meals 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.

Frequently asked questions

How long does Genuine Southern Stone-Ground Cornbread take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Genuine Southern Stone-Ground Cornbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground yellow cornmeal from drying out.

Can I substitute ingredients in Genuine Southern Stone-Ground Cornbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Genuine Southern Stone-Ground Cornbread for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Genuine Southern Stone-Ground Cornbread?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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