Southern-Style Unsweetened Cornbread Recipe

If you believe sugar has no place in cornbread, this recipe's for you.

A slice of Southern-style unsweetened cornbread on a round white ceramic plate with a dark green rim. The cornbread is resting on a dark teal surface and there's a dishcloth in the background.

Serious Eats / Mariel De La Cruz

Why It Works

  • High-quality stone-ground cornmeal is all you need for excellent Southern-style unsweetened cornbread.
  • If you can't get high-quality cornmeal, a small amount of sugar helps to balance the flavor.
  • Preheating the skillet produces a cornbread with crisp edges.

One hundred and fifty-eight years ago, Abraham Lincoln famously prophesied that the United States would have to make a nationwide decision on the issue of slavery. "A house divided against itself cannot stand," he said, and he was right—more than half a million men died to settle the matter. Thankfully, the decidedly less pressing question of sweetened versus unsweetened cornbread, which continues to split the North and the South, isn't quite contentious enough to drag us back into a civil war.*

*For weak scientific evidence of the dead-even divide, see the results of our recent Twitter poll.

A born-and-bred Yankee myself, I'd never even tasted the South's unsweetened cornbread until relatively recently. The only kind I knew as a kid was that yellow, cake-like confection from above the Mason-Dixon, and I always loved it, for the same reason that all kids love eating dessert alongside their dinner. I still have a soft spot for it, which I am totally unapologetic about, but I've since been won over by the Southern version, made with stone-ground cornmeal and not a trace of sugar or wheat flour.

If you're curious about why the two versions exist in the first place, you need to read Robert Moss's piece "The Real Reason Sugar Has No Place in Cornbread." In a nutshell, though, the key points are that the corn milled for cornbread used to be left to ripen longer in the field, leading to a higher natural sugar content, and was stone-ground to produce cornmeal with a texture that varied from powdery flour to larger grits. With the advent of industrial milling techniques, the corn was picked when it was less ripe and ground with rollers, creating a consistently coarser grind that didn't work as well with leavenings. Sugar was therefore added to offset the significantly less sweet corn, while fine wheat flour was added to correct the grind issue.

Close-up of stone-ground cornmeal.
Stone-ground cornmeal has a variety of textures, from floury to coarse—essential for cornbread made without wheat flour.

Serious Eats / Vicky Wasik

With the resurgence of small-scale milling, though, the original type of cornmeal is increasingly available. I ordered a handful of bags of white and yellow cornmeal from Anson Mills to test my recipe here, and I highly recommend you also seek out the best stone-ground cornmeal you can, whether by ordering online or seeking out a local mill. That's because, based on my rounds of testing, the cornmeal itself has the single biggest impact on the final cornbread. The difference is staggering—the good stone-ground stuff produces a bread that's light and fluffy, interspersed with pleasantly crackly bits of corn grit, and loaded with a rich corn flavor.

What does cornbread taste like when it's made with a lower-quality cornmeal and no sugar? Strangely, it tastes like a black hole has formed within the crumb and all the sugar molecules have been sucked into it, never to be tasted again. The flavor doesn't register merely as a zero on the sweetness scale, but dips down into the negative numbers. It's not unlike drinking totally pure distilled water—the absence of minerals is completely bewildering. Cornbread needn't be overtly sweet, but it does need just enough sweetness to avoid tasting like the fabric of the universe has been torn asunder and you're hopelessly trying to lick the rift.

Cornmeal poured into a metal bowl.

Serious Eats / Vicky Wasik

Now, if you can't get your hands on the good cornmeal, the solution is to get a bag of mass-market stone-ground cornmeal and add just a wee bit of sugar to it. I find that about three teaspoons of granulated sugar per three cups (15 ounces) of cornmeal is just about right. You won't end up with a sweet Northern cornbread with that amount of sugar, but you will end up with something that tastes complete.

Beyond that, the rest is very simple: Start by preheating a well-seasoned cast iron skillet in the oven. While it's in there, mix the cornmeal with baking soda, baking powder, salt, and—only if needed—a tiny bit of sugar. Mix that with buttermilk, eggs, and fat. (I use melted butter here, but lard or bacon fat is also great, if you have it.)

southern cornbread in cast-iron skillet on cooling rack

Serious Eats / Vicky Wasik

Even if you've lived your whole life on the sweet side of the cornbread debate, I challenge you to try making it with a worthy cornmeal. You may just be converted. And if not...well, just drizzle some honey or sorghum syrup on top and keep your opinion to yourself, because, even today, there are other, more important things to fight about.

November 2015

Recipe Facts

3.6

(13)

Active: 20 mins
Total: 60 mins
Serves: 12 servings
Makes: 2 1/2 pounds

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Ingredients

  • 15 ounces (3 cups) stone-ground cornmeal (see notes)

  • 2 teaspoons kosher salt

  • 2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 3 teaspoons sugar (optional; see notes)

  • 2 1/2 cups buttermilk

  • 3 eggs

  • 1 1/2 sticks unsalted butter, melted, divided

Directions

  1. Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F (190°C).

    A cast iron skillet preheating inside of an oven.

    Serious Eats / Mariel De La Cruz

  2. Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using).

    Cornmeal whisked together with salt, baking powder, baking soda, and sugar. There is a wooden-handled whisk in the bowl, and the bowl is on a white tiled surface.

    Serious Eats / Mariel De La Cruz

  3. In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.

    A two-image collage. The top image shows buttermilk and eggs whisked together until homogeneous inside a separate bowl. The bottom image shows melted butter being drizzles into the glass bowl holding the egg-buttermilk mixture. There's a whisk being used to combine the butter with the eggs and buttermilk.

    Serious Eats / Mariel De La Cruz

  4. Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.

     Liquid ingredients whisked into dry ingredient just until thoroughly mixed. There's a whisk inside of the bowl, and the bowl is on top of a white tiled surface.

    Serious Eats / Mariel De La Cruz

  5. Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.

    A two-image collage. The top image shows the heated cast iron pan with melted butter swirled around inside of it. The pan is on top of a dish cloth.

    Serious Eats / Mariel De La Cruz

  6. Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it's best to eat it while it's still fresh.)

    The cast iron pan holding the cooked Southern-style unsweetened cornbread. The surface of the cornbread is golden brown, and the cast iron pan is resting on a dish towel.

    Serious Eats / Mariel De La Cruz

Notes

A lot of industrial cornmeal is made from underripe corn and then ground using modern methods for a very consistent grind. That kind of cornmeal does not make a good Southern-style unsweetened cornbread. For best results here, use a high-quality, fresh stone-ground cornmeal, such as from Anson Mills, Old Mill of Guilford, or Nora Mill; these cornmeals do not need additional sugar. If you use a more mass-market source, consider adding the optional sugar to help balance the flavor.

Special Equipment

12-inch cast iron skillet

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Nutrition Facts (per serving)
149 Calories
13g Fat
5g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 149
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 79mg 26%
Sodium 487mg 21%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 4g
Vitamin C 1mg 3%
Calcium 115mg 9%
Iron 0mg 2%
Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)