Cornbread is a timeless staple of Southern cuisine, known for its golden crust, tender crumb, and rich, slightly rustic flavor. Unlike sweet Northern-style cornbread, traditional old-fashioned cornbread is simple, savory, and made with just a handful of wholesome ingredients—cornmeal, buttermilk, eggs, and a touch of fat. For generations, this beloved dish has been served alongside hearty meals like chili, fried chicken, and collard greens, making it a comforting and versatile addition to any table. Cooking it in a cast iron skillet gives it a crisp, golden crust that adds to its irresistible texture. In this guide, we’ll walk you through everything you need to know to make perfect old-fashioned cornbread from scratch, including ingredient choices, baking tips, and serving suggestions. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will help you bring a taste of Southern tradition to your home.
Why is Cornbread Popular in the South?
1. Historical Significance and Cultural Roots
Cornbread isn’t just a side dish in the South—it’s a tradition, a piece of history, and a symbol of resourcefulness. Its popularity dates back to the earliest days of Southern settlement, when corn was one of the most abundant and reliable crops in the region. Unlike wheat, which struggled to grow in the hot, humid Southern climate, corn thrived. This made it an essential food source for Native Americans, who introduced early European settlers to the many ways corn could be used, including grinding it into meal for bread.
During the Colonial and Antebellum periods, cornbread became a household staple, especially among working-class families. Unlike flour-based breads, which required yeast and longer preparation times, cornbread was quick and easy to make with simple ingredients—cornmeal, water or buttermilk, eggs, and fat. The addition of bacon drippings or lard gave it a rich flavor, while cooking it in a cast iron skillet created the beloved crispy crust that Southerners still cherish today.
As the South developed, cornbread remained a cornerstone of its cuisine. Enslaved people, who were often given cornmeal as a primary food source, created variations like hoecakes and spoonbread, which influenced many modern cornbread recipes. Cornbread was also a reliable dish during the hardships of the Great Depression, when families had to stretch ingredients and make do with what was readily available.
Beyond its historical practicality, cornbread has remained a cherished part of Southern culture because of its versatility and comfort. Whether served with a pot of slow-cooked beans, crumbled into buttermilk for a simple meal, or paired with barbecue and greens, cornbread has a way of bringing people together.
Today, Southern cornbread remains a point of pride and a taste of home for many. While recipes may vary—some adding sugar, others keeping it strictly savory—the love for cornbread in the South endures, passed down from one generation to the next.
Choosing the Right Cornmeal
1. Stone-Ground vs. Finely Ground Cornmeal | White vs. Yellow Cornmeal
The secret to making authentic, old-fashioned cornbread starts with choosing the right cornmeal. While cornmeal might seem like a simple ingredient, the type you use will have a big impact on the flavor, texture, and overall outcome of your cornbread.
2. Stone-Ground vs. Finely Ground Cornmeal
One of the biggest decisions when picking cornmeal is whether to go for stone-ground or finely ground varieties.
- Stone-Ground Cornmeal
- This is the most traditional option, made by grinding dried corn between large stone wheels. Because it retains more of the corn’s natural oils and germ, it has a deeper, nuttier flavor and a heartier texture.
- It tends to be coarser, which gives cornbread a slightly grainy, rustic feel. This is the preferred choice for true Southern-style, old-fashioned cornbread.
- Since it contains more natural oils, it can spoil faster than processed cornmeal, so it’s best to store it in the fridge or freezer for freshness.
- Finely Ground Cornmeal
- This version is ground to a finer consistency and is often more processed, with the corn’s outer layers removed for a smoother texture.
- It results in a more cake-like, tender cornbread, which some people prefer.
- If you enjoy a more refined, bakery-style cornbread, this is a good choice, but it lacks the robust, earthy flavor of stone-ground cornmeal.
If you want the best of both worlds, you can mix the two, using mostly stone-ground cornmeal with a little finely ground cornmeal for a balance of texture and tenderness.
3. White vs. Yellow Cornmeal
Another key difference in cornmeal is its color, which affects both taste and appearance.
- Yellow Cornmeal
- Made from yellow corn, this variety has a stronger, slightly sweeter corn flavor.
- It gives cornbread a classic golden color, making it the most popular choice for Southern-style cornbread.
- Yellow cornmeal is widely available and comes in both stone-ground and finely ground options.
- White Cornmeal
- Made from white corn, this variety has a milder, more delicate flavor.
- It’s traditionally used in parts of the South (especially in states like Tennessee and the Carolinas) where people prefer a lighter, more subtle cornbread.
- It doesn’t add as much natural sweetness as yellow cornmeal, making it a good choice for those who like a more neutral-tasting cornbread.
4. Which One Should You Use?
If you’re aiming for traditional Southern cornbread, a stone-ground yellow cornmeal is your best bet for rich flavor and texture. However, if you prefer a smoother, lighter cornbread, a finely ground white cornmeal might be more to your liking. No matter what, using high-quality, fresh cornmeal will always yield the best results.
The type of cornmeal you choose ultimately comes down to personal preference, but understanding these differences will help you create the perfect cornbread to suit your taste!
The Secret to Moist and Flavorful Cornbread
1. Essential Ingredients & Balancing Moisture and Texture
There’s nothing worse than dry, crumbly cornbread that falls apart the moment you take a bite. Old-fashioned cornbread should be moist, tender, and full of rich, buttery flavor, with just the right amount of crumb. The secret? It all comes down to using the right ingredients and techniques to create the perfect balance of moisture and texture.
2. Essential Ingredients for Moist Cornbread
A great cornbread recipe doesn’t require fancy ingredients—just a few simple, high-quality staples that work together to keep it moist and flavorful.
Buttermilk: The Game-Changer 🥛
One of the most important ingredients in Southern-style cornbread is buttermilk. Here’s why:
- Adds Tangy Flavor: Buttermilk has a slight acidity that enhances the taste of the cornmeal, making the flavors richer and more complex.
- Keeps It Tender: The acidity also helps break down the proteins in the batter, creating a softer, more delicate crumb.
- Moisture Boost: Buttermilk prevents the cornbread from drying out, keeping it soft and fluffy.
👉 No buttermilk on hand? You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5–10 minutes.
Eggs: The Binder and Softener 🥚
Eggs play a dual role in cornbread:
- They bind the ingredients together, preventing the bread from being too crumbly.
- They add richness and structure, giving cornbread a smooth, slightly spongy texture.
👉 Tip: Using room-temperature eggs helps them mix more evenly into the batter, creating a uniform texture.
Fat: The Key to Moisture and Flavor 🧈
Cornbread needs fat to keep it moist and add richness. The type of fat you choose can influence the final texture and taste:
- Butter: Adds the best flavor, giving cornbread a slightly sweet, buttery taste.
- Bacon Grease or Lard: For an authentic Southern touch, some cooks use bacon grease or lard instead of butter. This gives the cornbread a savory depth and crispier edges.
- Oil (Vegetable or Canola): If you prefer a softer, more cake-like texture, using oil instead of butter can help lock in moisture.
👉 Best practice: A mix of butter and oil gives you the best of both worlds—flavor from butter and extra moisture from the oil.
3. Balancing Moisture and Texture
Getting the perfect cornbread is all about striking the right balance between moisture and structure. Too much liquid can make it dense and heavy, while too little will leave it dry and crumbly. Here’s how to get it just right:
- Use the Right Ratio of Cornmeal to Flour: Traditional cornbread is often made with 100% cornmeal, which gives it a hearty, slightly crumbly texture. If you prefer a softer cornbread, adding a small amount of all-purpose flour (around ¼ to ½ cup per cup of cornmeal) helps make it a little more tender without losing the classic cornbread feel.
- Don’t Overmix the Batter: Stir the ingredients together until just combined—overmixing can make the cornbread tough and dense. A few lumps in the batter are perfectly fine!
- Let the Batter Rest: Letting the batter sit for 5–10 minutes before baking allows the cornmeal to absorb the liquid, resulting in a more even texture.
- Preheat Your Skillet: Pouring the batter into a hot, greased cast iron skillet creates a crispy crust while sealing in moisture inside.
The Best Pan for Baking Cornbread
1. Cast Iron Skillet vs. Baking Dish | How to Preheat for the Perfect Crust
One of the biggest secrets to perfect old-fashioned cornbread isn’t just in the ingredients—it’s in the pan you bake it in. The right pan makes all the difference in achieving that crispy, golden crust while keeping the inside soft and tender.
2. Cast Iron Skillet vs. Baking Dish: Which One is Best?
The choice between a cast iron skillet and a baking dish depends on the texture and crust you prefer. Here’s how they compare:
Cast Iron Skillet: The Southern Classic 🍳
A well-seasoned cast iron skillet is the gold standard for traditional Southern cornbread. It delivers the crispiest crust and deep, even browning that other pans just can’t replicate.
Why Cast Iron is the Best Choice:
✅ Superior Heat Retention – Cast iron holds heat exceptionally well, ensuring even cooking and a perfectly crisp bottom.
✅ Signature Crunchy Crust – Pouring batter into a preheated, greased skillet creates an instant sear, giving the cornbread its iconic golden, crispy edges.
✅ Authentic Southern Flavor – Cooking cornbread in a cast iron skillet has been a tradition for generations, and it gives the cornbread a subtle depth of flavor.
Best Size: An 8-inch or 10-inch skillet is ideal for most cornbread recipes.
Baking Dish: A Softer Alternative 🍽️
If you don’t have a cast iron skillet, a glass or metal baking dish can still make delicious cornbread—just with a different texture.
Pros of Using a Baking Dish:
✔️ Softer, More Cake-Like Texture – The cornbread won’t get as crispy on the edges but will have a more even softness.
✔️ Good for Larger Batches – If you’re making cornbread for a crowd, a 9×13-inch baking dish works well.
✔️ Easier for Beginners – No need to worry about seasoning or preheating a skillet.
Downsides:
❌ No Crispy Crust – The cornbread won’t have the signature crunch that cast iron provides.
❌ Takes Longer to Heat Up – Unlike cast iron, glass and metal don’t hold heat as well, which may result in a slightly longer baking time.
👉 If you love a soft, cake-like cornbread, a baking dish is a great choice. But if you want that authentic crispy Southern crust, cast iron is the way to go!
3. How to Preheat for the Perfect Crust
If you’re using a cast iron skillet, preheating is crucial for getting that golden, crunchy crust. Here’s how to do it:
Preheat the Skillet in the Oven 🔥
- Place your cast iron skillet in the oven while it preheats to 425°F (or whatever temperature your recipe calls for).
- Let the skillet heat for at least 10 minutes so it gets nice and hot.
Grease the Skillet Generously 🧈
- Carefully remove the hot skillet from the oven (use oven mitts!).
- Add butter, bacon grease, or oil and swirl it around to coat the bottom and sides.
- The fat will sizzle immediately, which is exactly what you want—it creates a barrier that prevents sticking and helps develop that crispy edge.
Pour the Batter In Quickly 🍞
- As soon as the fat is melted and sizzling, pour the cornbread batter into the skillet.
- You should hear a satisfying sizzle—this means the crust is forming instantly.
- Smooth the top and place it back in the oven to bake.
Serving Suggestions: What Goes Best with Cornbread?
1. Cornbread & Chili: A Match Made in Comfort-Food Heaven 🌶️🍞
One of the most classic ways to enjoy cornbread is alongside a steaming bowl of homemade chili. The slightly sweet, buttery cornbread perfectly balances the spicy, savory flavors of chili, making every bite comforting and delicious.
👉 How to Serve It:
- Crumble cornbread directly into your chili for extra texture and flavor.
- Serve warm slices on the side with butter or honey for contrast.
- For extra indulgence, make cornbread muffins and dip them right into the chili.
👉 Best Chili Pairings:
✔ Classic beef & bean chili
✔ Spicy Texas-style chili (no beans!)
✔ Smoky chicken or turkey chili
2. Cornbread & Greens: The Ultimate Southern Side 🥬
Cornbread and collard greens (or turnip/mustard greens) is a classic Southern duo that’s packed with deep, rich flavors. The slightly bitter greens, slow-cooked with bacon or ham hocks, contrast beautifully with the sweet, crumbly cornbread.
👉 How to Serve It:
- Dip cornbread into the potlikker (the flavorful broth left from cooking greens).
- Serve cornbread warm with butter to balance the smoky, salty greens.
- Add a drizzle of hot honey or pepper sauce for an extra kick.
👉 Other Greens That Pair Well:
✔ Collard greens
✔ Mustard greens
✔ Turnip greens
✔ Swiss chard
3. Fried Chicken & Cornbread: The Southern Comfort Duo 🍗
Few things scream Southern comfort food more than a plate of crispy fried chicken with a side of warm, buttery cornbread. The crunch of the fried chicken skin and the soft, slightly crumbly cornbread create a perfect contrast in texture.
👉 How to Serve It:
- Serve cornbread with a drizzle of honey or butter alongside a plate of fried chicken.
- Pair it with coleslaw or potato salad for a full Southern-style meal.
- Add a side of hot sauce or gravy for extra flavor.
👉 Best Chicken Pairings:
✔ Classic Southern fried chicken
✔ Spicy Nashville hot chicken
✔ Buttermilk oven-fried chicken
4. Cornbread & BBQ: A Backyard Favorite 🍖🔥
From smoky ribs to pulled pork, cornbread is a go-to side for barbecue lovers. The slight sweetness of the cornbread balances out the deep, smoky flavors of slow-cooked meats, while its crumbly texture is perfect for soaking up tangy BBQ sauce.
👉 How to Serve It:
- Make cornbread muffins as an easy handheld BBQ side.
- Pair with coleslaw, baked beans, or mac and cheese for a complete meal.
- Add jalapeños or cheddar to your cornbread for an extra punch of flavor.
👉 Best BBQ Pairings:
✔ Pulled pork with BBQ sauce
✔ Smoked brisket
✔ BBQ ribs
✔ Grilled sausages
5. Cornbread & Southern Breakfast: A Morning Tradition 🍳
Cornbread isn’t just for dinner—it’s also a Southern breakfast favorite! Many Southerners enjoy it warm, crumbled into buttermilk, or served with eggs, bacon, and sausage for a hearty start to the day.
👉 How to Serve It:
- Crumbled into a glass of buttermilk for a classic old-school Southern breakfast.
- Served with scrambled eggs and country ham.
- Drizzled with sorghum syrup or honey for a sweet treat.
👉 Other Great Breakfast Pairings:
✔ Biscuits & gravy
✔ Grits & eggs
✔ Sausage & bacon
Expert Tips for Perfect Cornbread Every Time
1. How to Prevent Cornbread from Crumbling
One of the biggest complaints about cornbread is that it can turn out too dry and crumbly. While some crumbliness is natural (especially in traditional Southern cornbread), you still want a tender texture that holds together when sliced. Here’s how to get it right:
Use the Right Balance of Cornmeal and Flour 🌽
- Traditional Southern cornbread is often made with 100% cornmeal, which gives it a heartier, more crumbly texture.
- For a slightly softer and more structured cornbread, add a bit of all-purpose flour—about ¼ to ½ cup per 1 cup of cornmeal.
- Flour helps the cornbread hold together better while keeping some of that classic cornmeal texture.
Don’t Skip the Eggs 🥚
- Eggs act as a binder, helping to keep the cornbread from falling apart.
- Use at least one egg per batch, but for extra stability, two eggs can provide better structure.
- For an extra moist and tender crumb, consider using an extra egg yolk in the batter.
Keep It Moist with Buttermilk & Fat 🧈🥛
- Buttermilk is a secret weapon for keeping cornbread moist and flavorful. The acidity also helps tenderize the cornmeal.
- Don’t skimp on fat—butter, bacon grease, or oil all help keep the cornbread from drying out.
- A mix of melted butter and oil gives you the best of both worlds: butter for flavor and oil for moisture.
Avoid Overbaking ⏳🔥
- Overbaking is the number one cause of dry, crumbly cornbread.
- Bake at 375°F–425°F for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove from the oven as soon as the edges are golden brown.
👉 Tip: If your cornbread still turns out too dry, brush it with melted butter or honey as soon as it comes out of the oven to add moisture.
2. How to Achieve a Perfect Golden Crust
A deep golden crust is one of the best things about classic cornbread. That crispy, slightly crunchy exterior contrasts beautifully with the soft interior. Here’s how to get it just right:
Use a Cast Iron Skillet & Preheat It 🍳🔥
- A hot cast iron skillet is the secret to the crispiest crust.
- Place the skillet in the oven while it preheats so it gets piping hot before you pour in the batter.
- This helps the batter sizzle immediately, creating a crisp, golden crust.
Grease the Skillet Generously 🧈
- Before adding the batter, coat the hot skillet with a generous amount of butter, bacon grease, or oil.
- This prevents sticking and helps develop deep color and flavor on the bottom crust.
- The fat should sizzle immediately when you pour in the batter—if it doesn’t, the pan isn’t hot enough!
Don’t Overmix the Batter 🥄
- Overmixing can lead to a dense, tough cornbread.
- Stir just until the dry ingredients are combined with the wet—a few lumps in the batter are totally fine!
- The less you mix, the more tender your cornbread will be.
Broil for the Last 1–2 Minutes (Optional) 🔥
- If your cornbread isn’t golden enough on top, switch the oven to broil for the last minute or two.
- Watch it carefully—it can go from golden brown to burnt very quickly!
Storage and Freezing Tips: Keeping Cornbread Fresh for Later Use
Nothing beats freshly baked cornbread, but if you have leftovers, knowing how to store and freeze it properly ensures it stays moist, flavorful, and ready to enjoy whenever you need it. Whether you plan to eat it within a few days or want to keep it for weeks, here’s how to preserve its taste and texture the right way.
1. Short-Term Storage: Keeping Cornbread Fresh for a Few Days
If you plan to eat your cornbread within 1–3 days, follow these steps to keep it from drying out or becoming stale:
Cool It Completely Before Storing 🌬️
- Let the cornbread cool to room temperature before storing it.
- Trapping heat inside a container can create excess moisture, leading to a soggy texture.
Wrap It Well 🏠
- For the best freshness, wrap cornbread tightly in plastic wrap, aluminum foil, or beeswax wrap.
- This prevents it from drying out and keeps it soft.
Store at Room Temperature (For Up to 2 Days) 🍞
- If you’ll be eating it soon, keep cornbread in an airtight container at room temperature for up to 2 days.
- A paper towel inside the container helps absorb excess moisture, keeping it from getting soggy.
Refrigerate for Up to a Week (If Needed) ❄️
- If you want to keep it fresh for a little longer, store cornbread in an airtight container in the fridge.
- Refrigeration helps preserve moisture but can make cornbread firmer—warm it up before serving.
2. Freezing Cornbread: The Best Way to Store It Long-Term
If you’ve made a big batch or just want to save some for later, freezing is the best option. Properly stored, frozen cornbread can last for up to 3 months without losing flavor.
Choose the Best Freezing Method 🥶
You can freeze cornbread in different ways depending on how you plan to use it:
✅ Whole Cornbread: Best if you want to thaw and reheat an entire batch later.
✅ Sliced Cornbread: Freezes faster and makes it easier to grab individual pieces as needed.
✅ Cornbread Muffins: Perfect for quick, single-serving portions.
Wrap It Properly to Prevent Freezer Burn 🧊
- Wrap whole cornbread or slices tightly in plastic wrap.
- Then, place them inside a freezer-safe zip-top bag or airtight container.
- Squeeze out excess air to prevent freezer burn and keep the cornbread tasting fresh.
Label & Store for Up to 3 Months 🏷️
- Write the date on the container or bag so you know when you froze it.
- While it’s safe to eat beyond 3 months, the quality is best within the first 3 months.
3. Reheating Cornbread: Bringing It Back to Life
Cornbread can dry out when stored, so warming it up the right way is key to bringing back its soft, delicious texture.
How to Reheat Cornbread in the Oven (Best Method) 🔥
- Preheat the oven to 350°F (175°C).
- Wrap cornbread in foil to keep it from drying out.
- Heat for 10–15 minutes or until warmed through.
✅ For extra moisture, brush with butter or honey before reheating.
Quick Microwave Method (For Individual Pieces) ☢️
- Place a slice of cornbread on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Microwave for 20–30 seconds until warm.
✅ Add a pat of butter or drizzle of honey to make it extra moist!
Reheating Frozen Cornbread ❄️
- Let frozen cornbread thaw at room temperature for an hour before reheating.
- Then, follow the oven or microwave method above.
- If in a hurry, go straight from freezer to oven—just add 5 extra minutes to the baking time.
Variations and Related Recipes
Cornbread is a classic, but that doesn’t mean you have to stick to just one version! Whether you like it sweet, savory, spicy, or extra cheesy, there are plenty of ways to customize your cornbread while keeping its old-fashioned Southern charm. Here are some delicious variations to try, plus other Southern breads you might love.
1. Delicious Cornbread Variations
Jalapeño Cornbread: A Spicy Kick 🌶️
If you love a little heat, adding jalapeños gives cornbread a flavorful Tex-Mex twist.
🔹 How to Make It:
- Dice fresh or pickled jalapeños and stir them into the batter.
- For extra heat, leave in the seeds. For milder spice, remove them.
- Sprinkle shredded cheddar cheese on top before baking for a bold, cheesy kick.
✅ Pairs well with chili, barbecue, or grilled meats!
Cheesy Cornbread: Extra Rich and Savory 🧀
Adding cheese makes cornbread richer, creamier, and even more indulgent.
🔹 How to Make It:
- Stir in 1 cup of shredded cheese like sharp cheddar, pepper jack, or Monterey Jack.
- For extra cheesiness, sprinkle more on top before baking.
- Combine with chopped green onions or cooked bacon for an even more flavorful bite.
✅ Perfect alongside soups, stews, or Southern-style breakfast dishes.
Honey Cornbread: Sweet and Buttery 🍯
If you prefer sweeter cornbread, adding honey gives it a natural sweetness and rich depth of flavor.
🔹 How to Make It:
- Add ¼ to ⅓ cup of honey to the batter.
- Brush the top with melted butter and a drizzle of honey as soon as it comes out of the oven.
- For a bakery-style finish, sprinkle a pinch of flaky sea salt on top.
✅ Great with fried chicken, buttered biscuits, or as a side for breakfast!
Buttermilk Cornbread: Classic and Tangy 🥛
Traditional Southern cornbread relies on buttermilk for a moist, tender texture with a slight tang.
🔹 How to Make It:
- Swap regular milk for full-fat buttermilk.
- The acidity in buttermilk reacts with baking soda, making the cornbread extra fluffy.
- Works beautifully in both sweet and savory versions.
✅ Pairs well with collard greens, black-eyed peas, or a pot of ham and beans.
Skillet Cornbread with Bacon: Smoky and Flavorful 🥓
Adding bacon takes cornbread to another level with deep, smoky flavor.
🔹 How to Make It:
- Cook chopped bacon in a cast iron skillet, then use the bacon drippings to grease the pan.
- Stir the crispy bacon pieces into the batter.
- The result? Savory, smoky cornbread with an extra crispy crust.
✅ A must-try with barbecue, baked beans, or breakfast eggs!
2. Other Traditional Southern Breads
If you love cornbread, there are plenty of other Southern bread recipes you’ll want to try. Here are a few favorites:
Biscuits: Buttery and Flaky 🏡
- A Southern staple, biscuits are soft, buttery, and perfect with gravy or jam.
- Made with flour, buttermilk, and lots of butter, they bake up light and fluffy.
- Try Angel Biscuits, which use yeast for an even airier texture.
Hush Puppies: Crispy and Addictive 🐟
- These deep-fried cornmeal balls are a must-have side for fried catfish or shrimp.
- Made with cornmeal, buttermilk, eggs, and onions, they’re crunchy on the outside and soft inside.
Spoonbread: Creamy and Comforting 🥄
- A soft, custard-like version of cornbread that’s almost like a soufflé.
- Made with cornmeal, milk, eggs, and butter, it’s light and fluffy.
- Best served warm with a spoon, alongside ham or roasted meats.
Conclusion
Old-fashioned cornbread isn’t just a recipe—it’s a reflection of Southern history, tradition, and resourcefulness. From its humble beginnings as a staple food in early settlements to its lasting presence on modern dinner tables, cornbread has remained a beloved comfort food for generations. The key to making it just right lies in choosing the best ingredients, understanding how different types of cornmeal affect the texture, and using a well-seasoned cast iron skillet to achieve that signature golden crust. Whether you like it plain and savory or jazzed up with jalapeños, cheese, or honey, cornbread is endlessly versatile and pairs beautifully with classic Southern dishes. By following these time-honored techniques, you’ll be able to bake a batch of cornbread that captures the warmth, flavor, and tradition of the South—one delicious slice at a time.