Southern Cornbread

with smoked paprika and cayenne

Who else saw The Hobbit this weekend? Can we talk about this, please? I love the entire Lord of the Rings trilogy. It’s a bit dark, with loads of excellent action scenes and characters that you really care about. The Hobbit didn’t feel the same at all. I hate to say it, but I was bored. Kramer and I, of course, saw it in its intended high frame rate, at 48 frames per second, and I think that really lessened the movie. It looked cheap. The shots felt sped up and weird, to say the least. Our friend Morgan said that it looked like a well done student film, and he couldn’t have been more right. I was really disappointed. I tried to justify it by admitting that no, I haven’t read the books, but I think that a movie has to be able to stand on its own and shouldn’t rely on the assumption that its audience has read the source material. Oh well. To get the bad taste out of our mouths, movie wise, Kramer and I went to go see Flight, which was fantastic. I highly recommend going to see that instead of The Hobbit if you’re not a diehard Tolkien fan – you’ll thank me later. Who doesn’t adore Denzel Washington? Nobody, that’s who. He can do no wrong. So, other than the movies, this weekend we took it easy. It was Kramer’s first weekend in weeks not having to study for midterms or finals, so we ate lots of pizza, saw some friends, broke in our new Cards Against Humanity holiday cards, and baked cookies. Kramer was even feeling up to cooking dinner last night, so he made me a chorizo and potato hash with baked eggs – I’ll have to get him to write the recipe down for me so that I can share it with you, as it was absolutely delicious.

Southern CornbreadIt’s a Festivus for the rest of us.

I only wish that I had made this cornbread again to go with Kramer’s dinner! I do love good cornbread, and this recipe really hit the spot. The crumb was light and delicate, not grainy or tough, like cornbread can sometimes be, with just a touch of sweetness and a hint of heat from smoked paprika and cayenne pepper. My favorite part of this cornbread was that it was moist. So often, cornbread can be dried out, but this was perfect. The top was just slightly sticky, but the inside was sturdy enough to mop up whatever holiday goodness is left on your plate. Make this and put it out with meat and cheese for a cocktail hour with friends, or serve it with a hearty winter stew. You can even make it into a tasty holiday stuffing for that Christmas goose (we’re all still serving goose, right?) or whatever your holiday main dish may be. Personally, I don’t think that there’s anything better than slathering a big piece of this with some simple salted butter, or maybe a drizzle of honey, but that’s just me. If you’re a busy person, as I’m sure we all are, you can even make this ahead of time, freeze it, then thaw it out and warm back up in the oven before serving! Say goodbye to stress and hello to comfort…and obviously the only way to do that is with some of this cornbread.

Southern CornbreadMorgan has been dubbed an official Jedi Knight.

Southern CornbreadKramer with a sad, lightsaber-less Morgan.

Southern Cornbread
Separately whisk together your wet and dry ingredients.

Southern Cornbread
Then mix ’em together.

Southern Cornbread
Bake, and boom! Cornbread. I doubled my recipe, obviously.

Southern Cornbread
Allow to cool and slice.

Southern Cornbread

4.0 from 1 reviews
Southern Cornbread
Prep time: 
Cook time: 
Total time: 
Serves: 30 squares
Classic Southern cornbread with a hint of smoked paprika and a kick of cayenne pepper.
  • 1½ cups all-purpose flour
  • 1½ cups cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground black pepper
  • 3 large eggs
  • 2 cups buttermilk
  • 2 tablespoons sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  1. Preheat your oven to 375 degrees F and butter a 9x13 baking dish very well. Alternatively, you can line the pan with parchment paper (but for cornbread, I say go crazy with the butter).
  2. In a large bowl, whisk together your flour, cornmeal, baking powder, baking soda, salt, paprika, cayenne pepper, and black pepper. In the bowl of your mixer, beat together the eggs, buttermilk, and sugar, then gently whisk in the butter, followed by the dry ingredients, scraping down the bowl as necessary until just moistened. Pour the batter into your prepare pan and bake for 35-40 minutes, until set and just slightly golden (but still quite yellow). Place on a cooling rack for 1 hour, then, when cool to the touch, slice and serve. This will keep well in an airtight container at room temperature for up to 5 days.


13 Responses

  1. Molly says:

    As a Southerner (and a person with taste buds), cornbread is one of those dishes we’re REAL picky about. (Do you like how I threw in that bit of twang there?) When it’s good, it’s great. But when it’s bad? It’s a grainy, sandy, dry disaster. This looks like the former. Well done, northern compatriot.

    I think nothing goes better with cornbread than a big heaping bowl of chili. I’ve got leftover chili in the freezer and cornmeal AND smoked paprika in the pantry. Things are coming together.

  2. Stacey Evans says:

    Next time I make Chili, I’m making this delicious sounding cornbread. Thanks for sharing, Stacey

  3. Sylvie says:

    Lightsaber-less Morgan looks a little lost. And you have convinced me I need to make cornbread sooner then later.

  4. Peggy says:

    Might have to throw in a light-saber as one of my husbands Christmas presents – I may be deemed best wife ever. Hehe.

    On another note, I’ve actually got chili simmering away right now, and all it needs is a great cornbread like this to go with it!

  5. I love making my vegetarian chili this time of year, and big hunks of this cornbread dipped into that chili would be absolutely perfect!

  6. Cornbread is my absolutely weakness…I could eat pans upon pans of the stuff, and yours looks absolutely delicious!

  7. Love the spicy twist to this! This would go so well with some spicy chili – YUM!

  8. Deb says:

    What a terrific corn bread, perfect for a cold winter day! The touch of paprika and cayenne is just the right amount of spice!

  9. Love cornbread but I’ve never made it. I’m going to have to change that. While I won’t be making roast goose, I am dying to roast a whole duck. This would go great with that. The hash sounds awesome too.

  10. Lynna says:

    I wish I had this over Thanksgiving! SO many of my friends love cornbread!

  11. I apologise but I haven’t seen even 1 lord of the rings. How embarassing! Your corn bread looks amazing though :) I have never had it so maybe I should try!

  12. Jessica B says:

    I feel like I should point out that Georgia cornbread should NEVER have sugar in it. My daddy makes these super thin cornbread griddle cakes that are TO DIE FOR. Real cornbread gets cooked in a skillet! :)
    (Obviously, I’ve been part of a cornbread disagreement before… my husband’s family is from Alabama and they make cornbread like you!)

  13. Shulames says:

    Very good. I made mine in a 10 inch cast iron skillet. Next time I’ll add some corn… Serving it with honey butter!

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