Craig Claiborne's Southern Cornbread Recipe

Experience the ultimate Southern comfort food with this irresistible Craig Claiborne-inspired cornbread recipe! Forget the skillet – this version bakes beautifully in an 8x8 inch pan, resulting in a moist, tender crumb with a delightful golden-brown crust. This isn't your grandma's cornbread (though she'd love it!), it's a refined take on a classic, perfect alongside chili, soup, or enjoyed on its own. Get ready to be amazed by the flavor!

Prep Time 10 mins
Cook Time 60 mins
Calories 125.4 kcal
Protein 9g
Rating 3.0 (5 Reviews)
Craig Claiborne's Southern Cornbread 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Craig Claiborne's Southern Cornbread

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How to Make Craig Claiborne's Southern Cornbread

  1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking soda, and 1 teaspoon salt.
  3. In a separate bowl, whisk together 2 large eggs until light and foamy.
  4. Gradually whisk the wet ingredients into the dry ingredients, followed by 1 cup buttermilk and 1 cup whole milk. Mix until just combined; don't overmix.
  5. Pour the batter into the prepared 8x8 inch pan.
  6. Pour the remaining 1 cup whole milk evenly over the top of the batter. Do not stir.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool slightly before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

13g

Fat

10g

Carbs

5g