Nobody knows cornbread like my Mississippi auntie Rose. Her recipe is legit, and I’m passing it right to you. It’s perfectly moist, buttery, fluffy and absolutely undeniable served on your supper table boos. Whether you want a big ole slice for a snack or you are serving it along with greens and fried chicken, Rose’s Southern cornbread recipe is the only one you will ever need.
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Now let me start off by saying that this cornbread recipe is a work of genius from my Auntie Rose.ย She’s from Winona, MS and is one of my big mama’s throwing down in the kitchen daughters (my mama being the other one). At this point, she literally wings this recipe but I got her to the point where we were actually able to write it down (y’all know Southerners don’t follow no recipes!)
Amazing real deal cornbread recipes are hard to come by but this one is the one you need to try and keep in your recipe arsenal. This one is super moist and buttery with crispy golden edges and the perfect crumb. It’s also wonderfully light with its distinct, grainy cornmeal texture but it’s not overpowering. The texture is just perfect.
The Lowdown of This Cornbread Recipe
Cuisine Inspiration: Old school Southern vibes!
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Savory, buttery and moist
Skill Level: Easy (No Sweat Fam!)
Textures on Textures, Flavors on Flavors
Melted butter and sour cream work together to create a bomb moist crumb that’s soft and tender. And that golden crisp crust is something to write home about!
Super Versatile
Perfect alongside a bowl of chili, under a pile of pulled pork, or just slathered with butter and honey the old school way.
Honoring Traditions with a Twist
This recipe pays homage to the classic Southern cornbread, embodying a rich culinary heritage in the best way with a slight ingredient remix from my auntie.
Ingredients you’ll need to make Southern cornbread
- Cornmeal: We ain’t using just any cornmeal.ย We use self rising cornmeal to add a nice lift creating a great fluffy texture.
- Flour: We balance out that classic cornmeal grit with some flour. However we want it to be true Southern cornbread so it has much more cornmeal than flour.
- Sugar:ย Listen, a lot of Southerners don’t want sugar in their cornbread but we add just a bit to balance the savory notes here. You won’t even really taste it. It just enhances all the essences a bit more.ย
- Milk: We use whole milk because it makes a huge difference in moisture.ย Don’t go for skim milk here. It’s too thin.ย
- Sour Cream: Now this ingredient might be a bit controversial but trust my auntie y’all. We replace classic buttermilk with sour cream, and let’s just say, it makes this cornbread melt in your mouth. Don’t knock it until you try it.
- Butter: We toss this into the mix to to give our batter some richness.
- Oil: We use this to grease up our hot skillet so we can create that unbelievable crispy crust.
How to make cornbread
What to serve with Southern cornbread
- Easy Does It: Y’all my fave way to eat cornbread is on its own, warm out the oven slathered in creamy salted butter.
- With Greens Y’all: This is legit a no brainer but whether you serve this up with collard greens or mustard greens, it’s the Southern way period.
- Soups and Stews: Make sure you have a giant slice of this next to a fat bowl of Southern chili, seafood gumbo, or beef stew.
- Bowls of Beans: My mama always made sure we had traditional cornbread with some red beans and rice, pinto beans and black eyed peas.
Recipe Substitutions
- Cornmeal: If you can’t find self-rising cornmeal, just add some baking powder and salt to regular fine or medium coarse cornmeal here.
- Sugar: If you wanna switch up this sweetener, replace with honey or maple syrup.
- Sour Cream: You can always replace with a plain greek yogurt or even buttermilk if you gotta have it.
- Vegetable Oil: Since we are greasing our skillet, you can also go super Southern and use bacon grease or lard for that country flavor y’all.
Recipe Variations and Additions
- Go Gluten-Free: Just swap out your flour with a 1:1 gluten-free all-purpose flour. The texture will change slightly but still have bomb flavor boos. Make sure your cornmeal also doesn’t have any traces of cornmeal even though it is naturally gluten-free.
- Make Dressing Y’all: Take this recipe along with my auntie’s chicken stock and make my southern cornbread dressing.ย ย
- Get Sweet With It: Add more sugar to the mix or some honey to make it more sweet than savory.
- Cheese It Up: Fold a cup or 2 of shredded cheese like cheddar or Monterey jack into the batter before baking up.
Expert Tips and Tricks for making the best traditional cornbread recipe
- Room Temperature: Make sure your sour cream, milk and eggs are room temp so they blend together into a perfect batter.
- Don’t Overmix: Don’t overdo the whisking y’all. As soon as it is combined, stop! Or you will end up with a dense tough cornbread boos.
- Grab a Cast Iron Skillet: If you want that irresistible crispy crust yet tender inside, this baby delivers. Plus it heats evenly each and every time.
- Sizzling Hot Pan: Here’s my trick! While you are prepping your batter, heat your skillet on the stove with a few drops of water inside. Once the water starts dancing, it is ready to go! Add your oil and get the most crunchy, buttery crust ever.
- Let It Rest: After you mix it up, let your batter rest for about 10 minutes so the cornmeal hydrates and soaks up all that goodness creating a better texture.
How to store & reheat cornbread
You can wrap up any leftovers in plastic wrap or aluminum foil tightly once cooled down. It should last at room temperature for up to 2 days.
To heat back up, add your leftovers to some foil and add to a preheated 350ยฐF oven for about 10-15 minutes, or until nice and warm boos. You can also pop in the microwave wrapped in a damp paper towel. Heat for about 15-20 seconds and check until just warm.
How long will Southern cornbread last in the fridge?
You can wrap and store the same way and pop in the fridge. It will last for about 5-6 days.
Can I freeze it?
For sure boos. Wrap tightly with plastic wrap then add to a freezer safe bag removing all air. Make sure you label with the date. It can stay frozen up to 3 months.
Frequently asked questions
Of course boos. No biggie. Just grease a baking dish or cake pan and use instead.
Yep! You can store at room temperature a couple of days ahead of when you want to serve it. Pop in the oven for a few minutes to serve it warm but don’t overdo it and make it dry.
Yep if you want no sugar in it, you can definitely just leave it out.
Listen y’all, making cornbread is an art period. That’s why I’m giving you the best recipe to try. Make sure you follow all these steps for the best traditional Southern cornbread recipe you will ever try. No lies!
More cornbread recipes
- Fried Cornbread
- Jiffy Cornbread
- Corn Pone
- Mexican Cornbread
- Classic Corn Muffinsย
- Hot Water Cornbread
Southern Cornbread Recipe
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Ingredients
- 5 cups self rising cornmeal mix Rose uses Pearl Milling Company
- 5 tbsp all purpose flour
- 5 tsp granulated sugar
- 2 1/2 cups whole milk room temperature
- 6 large eggs room temperature and beaten
- 8 oz sour cream room temperature
- 1/2 cup salted butter melted
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 375 degrees.
- To a large mixing bowl, whisk together cornmeal, flour and sugar.
- Add milk to beaten eggs then add egg mixture to dry ingredients.
- Next add sour cream and whisk together and finally add melted butter and whisk until well combined. Consistency will be slightly runny.
- Heat very large 17 inch cast iron skillet over high heat on the stove. Tip: Add a few droplets of water and once the water dances in skillet, it is ready!
- Once ready, add vegetable oil to skillet then remove pan from heat.
- Pour cornbread mixture into skillet (oil will bubble) and bake for 35-45 minutes or until toothpick inserted in center comes out slightly clean (make sure not to overbake and dry out the cornbread too much) and is golden brown.
- Remove skillet from oven and let cool for 20 minutes before releasing from pan.
- Allow cornbread to cool to room temperature.
I have always followed my motherโs basic recipe-cast iron skillet (4 sizes and love each),buttermilk, bacon drippings in batter -butter right out the oven, Aunt Jemima white corn meal- hard to find now- baking powder and a touch of b-soda, and other ingredients. I have learned to try variations and gained much girth. Your recipe is also now a top favorite! One needs to experience the many options of cream corn, jalapeรฑo, cheese and a host of others. You are inspirational!
Hooray this makes me so so happy! Feel free to play around with this recipe as well with some of your fave additions and let me know how it does for you.
Hi,
We do not have self-rising cornmeal in Quebec, Canada. What can I substitute this with?
I found this recipe for homemade self rising cornmeal: https://www.allrecipes.com/recipe/244696/self-rising-cornmeal/
Let me know how it turns out!
Add in 2 or 3 tsp of baking powder to the dry ingredients. That should do it.
I love cornbread! Looks so delicious and perfect addition for any dinner party!
I donโt have self rising cornmeal but really nice cornmeal from Kentucky that friend gave me that Iโd like to use.
Do you know what the ratios would be for cornmeal, baking soda and baking powder if one doesnโt use self rising cornmeal?
Making this tomorrow for a chili party!!
Thanks !
Hi Olive, I found this recipe online for how you can make self rising cornmeal. Let me know how it turns out for you! https://www.allrecipes.com/recipe/244696/self-rising-cornmeal/
Talk about the PERFECT cornbread recipe! This is calling my name for the holidays, thank you!
This cornbread was awesome, I usually make mine with buttermilk but used the sour cream instead and wow it was really good. I am making this again another day!!! I really enjoyed it.
Now this truly does look like the ultimate cornbread recipe! Can’t wait to try it out ๐
This has all the flavors of cornbread that I want it to, and MORE! So moist and delicious.
I’ve never added sour cream to a cornbread recipe, but I have a feeling it’ll be a game changer! your recipe looks delicious
Delicioso pastel para tomar con un vaso de leche mmmm