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.
RJ Griffin says
I made this recipe and my family loved it!!!! I love cooking/baking in a cast iron. This is my go to site for all my cooking from now on.
Dean R. Alexander says
Jocelyn do you think if I cut this recipe totally in half I would have the same results but a smaller amount of cornbread . Thank you for this recipe, I have literally baked 8 other recipes in the past week trying to get that you know perfect one lol.
Dean
Linda Ferguson says
Hello Jocelyn, I made this cornbread tonight to serve alongside home made soup. Your instructions say to use a 17 inch (Seventeen?!) cast iron skillet. I was using a 12 inch (twelve) nonstick skillet, so I cut the recipe in half, started checking at 25 minutes, it took about 30 minutes total. It came out looking very good, and by waiting your recommended 20 minutes, I was able to loosen and slide it right out onto a cooling rack. My husband liked it a lot. I liked it, but might have wanted it a bit sweeter? Not sure. But for him it’s a keeper and he’ll be having the leftovers during the week. Thanks, I really enjoy reading and trying your recipes.
Greg says
Thank you for the recipe – sounds great! Going to make tomorrow with chili Five cups of cornmeal and 6 eggs sure seems like a bunch. Are those measurements correct? I’ll post results after – sounds delicious!
Jocelyn (Grandbaby Cakes) says
Hi Greg, so glad you are trying. The measurements are correct. It makes a ton of cornbread.
alexander haff says
I have fresh stone ground corn flour that i watched being ground at an historic rebuilt Grist mill. No way do I think its self rising. Looking for the smallest amount of wheat flour that needs to be used ( gluten free or as close as possible). Do you have a recipe for Hush Puppies as well. Thanks….
Jocelyn (Grandbaby Cakes) says
Yes I have a hush puppy recipe on here as well. Simply search it in the search box and it will come right up. Let me know how it turns out for you.
Denise says
If I use Jiffy how many boxes should I use?
Jocelyn (Grandbaby Cakes) says
Hi Denise, I apologize but I can’t tell you that information for sure. I’ve never made our family recipe with jiffy before.
Sim says
Hi! If I have regular cornmeal, would you suggest following a recipe to such as this https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/ — then following your recipe above?
I was worried that I would end up adding too much flour but it seems about right.
Thanks 🙂
Jocelyn (Grandbaby Cakes) says
Yes you can definitely try this out. I have someone else that did this.
Vanessa M says
Sooo, 14 servings is a lot. I only want enough for maybe 6-8 servings. How much you suggest of meal to flour?
Jocelyn (Grandbaby Cakes) says
I would just halve the recipe.
Crittendon Shari F. says
Any recommendations on the self-riising cornmeal. Brand? I always use jiffy but this year I am going to try your recipe. It looks delicious.!
Jocelyn (Grandbaby Cakes) says
Absolutely! We use Aunt Jemima.
Rachel Hurley says
Sooo REAL QUICK ….how big of a skillet would you recommend??? I may have fudged up and used a 12 inch and it’s scary reaching the top…
Jocelyn (Grandbaby Cakes) says
12 inch but if you have any left over just add some to a muffin pan.
LaWanda Dean says
What about using buttermilk?
Jocelyn (Grandbaby Cakes) says
I’ve heard of some people using buttermilk for this recipe and having success. If you use it, let me know how it turns out.