Fill your kitchen with the smell of freshly baked Southern Cornbread in just about an hour!! This classic recipe from my Mississippi Auntie Rose creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.Â
The Heart and Soul of this Southern Cornbread Recipe
Cuisine Inspiration: Southern American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Savory with a hint of Sweetness
Skill Level: Easy
Sweet Highlights:
- Moisture Magic: Melted butter and sour cream work together to create an exceptionally moist crumb.
- Easy Peasy: Using self-rising cornmeal simplifies the process, making this recipe a breeze.
- Golden Glory: Expect a beautiful golden crust with a soft, tender interior.
- Versatile Companion: Perfect alongside a bowl of chili, under a pile of pulled pork, or just slathered with butter and honey.
- Time-Honored Tradition: This recipe pays homage to the classic Southern cornbread, embodying a rich culinary heritage.
Ingredients
Now let’s start off by saying that this cornbread is a work of genius from my Auntie Rose. At this point, she literally wings this recipe but I got her to the point where we were actually able to write it down! Seriously write it down!!
Here are the key ingredients in her cornbread:
- Cornmeal
- Flour
- Sugar
- Milk
- Eggs
- Sour Cream
- Butter
- Oil
For this cornbread, the cornmeal isn’t just any cornmeal. We use self rising cornmeal to add a nice lift to this cornbread. It bakes up beautifully because of it.
We also add some flour so the texture isn’t too grainy. However we want it to be true Southern cornbread so it is much more cornmeal than flour.
Now comes the ingredient that causes a huge stir: Sugar. A lot of Southerners don’t like sugar in their cornbread. They don’t believe cornbread should be sweet so this is really just to balance the savory of this bread. You won’t really taste the sweetness here.
For milk, we use whole milk. It makes a huge difference. Don’t go for skim for this. The whole milk makes this much more moist, in addition to the oil and sour cream added. The combo of all of it is amazing and makes the cornbread melt in your mouth.
And finally we use melted butter as well and love it! It gives it that lovely hint of buttery flavor!
How to Make Southern Cornbread
Making cornbread is simple because it requires few ingredients and even fewer steps. But as with any simple recipe, the key to its success is following instructions.
The key to this particular recipe is making sure you get those crispy edges that add an extra layer of both texture and flavor. To ensure your bread gets its crunchy, buttery crust you gotta get that skillet sizzling hot.
Tip: While you are preparing your batter, heat your skillet on the stove with a few drops of water inside. Once the water starts dancing, you’re ready!
This method works much faster than heating your skillet in the oven.
If you don’t have a cast iron skillet there are plenty of other options. An ovenproof skillet, baking dish or even a pie dish will work just fine! Just be sure to heat it up too. However I would recommend getting a cast iron skillet since it has so many uses and is a staple in Southern homes.
Ideal Texture
A good cornbread recipe is hard to come by but today is your lucky day. Traditional Southern Cornbread is going to be super moist and buttery with crispy golden edges and the perfect crumb. My recipe creates just that.
The result of this recipe should be a wonderfully light cornbread that has a distinct, almost grainy, texture. The corn flavor itself is light and slightly sweet but nothing too overpowering. Absolutely perfect.
How to Serve
My absolute favorite way to eat cornbread is on its own, straight out of the oven and smothered in salted butter. Each bite is sweet but salty, crumbly yet firm and just so perfectly delicious. I have, on many occasions, eaten cornbread for dinner without any shame.
But cornbread makes for an incredible side dish that can be served with just about anything. Bowls of chili and full plates of soul food are this recipes best friend. Dip it in your gumbo and let it soak up the juices from your collard greens. No matter how you serve it, this cornbread is amazing.
You will also use this recipe along with my Chicken Stock to make my Southern Cornbread Dressing.
Other recipes you can serve this cornbread with are:
- Red Beans and Rice
- Pinto Beans
- Black Eyed Peas
- Chicken Fried Steak
- Fried Pork Chops
- Salisbury Steak Skillet
Other Amazing Cornbread Recipes
If you want to try other amazing cornbread recipes, check out my Fried Cornbread, Jiffy Cornbread, Corn Pone, Mexican Cornbread, Classic Corn Muffins and Hot Water Cornbread.
Southern Cornbread Recipe
Ingredients
- 5 cups self rising cornmeal mix I use 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.
Kelly A Wiggins says
I need to make A LOT (a ton) of cornbread for an event, but 5 cups of cornmeal also seems like A LOT for only 14 servings. I also need to use a glass baking dish, would that still work? What is the purpose of preheating?
Jocelyn (Grandbaby Cakes) says
The preheating of the skillet makes the edges super crisp. I think this will be a lot of cornbread for your event. It makes a huge batch.
Sabrina says
Hi Jocelyn!
I just found your site today, and I am saving all the recipes, lol!! I would like to make savory cheddary-herby corn bread with this recipe; should I just add the cheese and herbs I want or do you suggest some specific way?
Also, I wanted to use grits instead of cornmeal (because I’m making a soul food muffin topped with a piece of fried whiting), and want to give the impression of fish n grits…do you have any suggestions so the muffins aren’t dry?
Thanks
Jocelyn (Grandbaby Cakes) says
OMG yes! I think that would taste amazing. You could do a rift like my Mexican cornbread recipe and that will give you some cheese ratios: https://grandbaby-cakes.com/mexican-cornbread/
Also I can’t truly give you any exact ratios for grits muffins because I haven’t made them. I know that the cornbread will definitely not be the same with all those changes hahaha but I love your creativity. Give it a try and let me know how it works out.
Janet says
Wow this look so good! I have always want to try sour cream in my cornbread mix but never have done it. I will be trying this this evening to go along with my homemade soup that I got waiting for me at home in the crockpot. I know I’m going to have some left over since it’s only me, oops I forget I got a neighbor that love to come over and get her a plate since she just don’t cook. I will like you know how it turn out.
Thank you
Jocelyn (Grandbaby Cakes) says
Fantatic!! I can’t wait to hear how it turns out for you.
Vee says
My kids love this cornbread! This is the first thing that is gone when I cook it on Sunday.
I really like it as a simple meal. Cornbread, greens and chicken or ham.
Thanks for your recipe
Jocelyn (Grandbaby Cakes) says
Hooray this makes me so so happy! I’m so glad you enjoyed it. Do you mind adding a star review to this recipe as well for others to see?
Melissa Wilson says
I will be making this recipe this year and it looks like it is to make 2 pans of dressing……..Just cut measurements in 1/2 for one pan? And ingredient list in 1/2 for the dressing recipe?
Jocelyn (Grandbaby Cakes) says
Yes I would do this! But I would probably make the chicken stock based on the original recipe and then just save the rest because you may need additional stock for the dressing as it bakes. Let me know how it turns out!! Also remember to cut baking times as well and check on all things like the cornbread and the dressing super early.
RKelz says
Easy to make iron skillet light and buttery delicious southern cornbread
Jocelyn (Grandbaby Cakes) says
Hooray so glad you loved it!
Lisa G says
Hi Jocelyn!
Your cornbread looks so delicious!!!
I have a question. How is the best way to preheat my skillet in the oven? I have a ceramic/glass cooktop, and I’m afraid to put a large cast iron skillet on it. My sister in law cracked hers with a cast iron skillet, and I sure can’t afford to buy another one!
Thank you!
P.S. Your baby girl is the cutest, I love seeing her pics!
Jocelyn (Grandbaby Cakes) says
I actually add the cast iron to the oven first to heat it. No need to put it over the cooktop. And thank you so so much for the sweet comment about my daughter.
Tammy says
I LOVE cornbread and your looks so beautiful and buttery…I wish I could reach in for a slice. I’ve never seen self rising cornmeal but can I use plain cornmeal and self rising flour? Thank you!
Jocelyn (Grandbaby Cakes) says
I wouldn’t change the ingredients like that and expect the same results. The ratios will be up.
Tootie says
Hello,
Would I be able to make muffins with this recipe?
Jocelyn (Grandbaby Cakes) says
Yes you can make muffins for these.
Caroline D. Parker says
Hi, Jocelyn!
Since I haven’t yet made the cornbread, I can’t rate it but it looks just like Mama’s! Because we are Northerners, Mama made a sweet cornbread that we called “johnnycake.” I know about Southerners not using sugar, but can you suggest how much more sugar can be added to this recipe for us Northerners to make it a tad sweeter? Thanks so much. Love all your recipes!
Jocelyn (Grandbaby Cakes) says
Ha you can add a bit more but honestly if you want a sweeter type of cornbread, I would suggest my corn muffins recipe which is more on that sweet Northern style level.