Now let me start off by saying that this Cornbread Recipe is a work of genius from my Auntie Rose. 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!). The end result is moist, buttery, and fluffy with crisp edges on the outside. The texture is just next level.
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How to Make Cornbread
Step 1: Preheat the oven to 400°F and place the rack in the middle position. Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes. Whisk together cornmeal mix, sugar, and salt in a medium bowl.
Step 2: In a large measuring cup or medium bowl, whisk together the eggs and buttermilk.
Step 3: Then stir the wet ingredients into the dry ingredients.
Step 4: Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in.
Step 5: Then pour it into the hot skillet.
Step 6: Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake. Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.
Cornbread Recipe
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Ingredients
- 5 tablespoons salted butter cut into cubes
- 2 cups self-rising cornmeal mix like Pearl's Milling co.
- 1 tablespoon granulated sugar
- ¾ teaspoon kosher salt
- 3 large eggs room temperature
- 1 ½ cup buttermilk
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- Once the oven is preheated, add the butter to a 10-inch cast iron skillet, place in the oven and heat until melted, about 10 minutes.
- Whisk together cornmeal mix, sugar, and salt in a medium bowl.
- In a large measuring cup or medium bowl, whisk together the eggs and buttermilk, then stir the wet ingredients into the dry ingredients.
- Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides, then pour the remaining butter into the batter. Stir the butter in, then pour it into the hot skillet.
- Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 18-22 minutes. Do not overbake.
- Remove the cornbread from the oven and let cool 10 minutes in the pan. Carefully release from the pan, cut into slices or squares and serve warm or room temperature.
Notes
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 350°F 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.Nutrition
Recipe Tips
- 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.
Serving Suggestions
- 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.
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Recipe Help
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.
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I have always followed my mother’s 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, jalapeño, 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 don’t have self rising cornmeal but really nice cornmeal from Kentucky that friend gave me that I’d like to use.
Do you know what the ratios would be for cornmeal, baking soda and baking powder if one doesn’t 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 🙂
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