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A close up of a Southern cornbread recipe with melting butter sliding down and a knife to cut slices
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4.27 from 123 votes

Southern Cornbread Recipe

Fill your kitchen with the smell of fresh-baked Southern Cornbread in just about an hour! This classic recipe creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bread
Cuisine: soul food, Southern
Servings: 14 servings
Calories: 421kcal


  • 5 cups self rising cornmeal mix I used Aunt Jemima
  • 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


  • 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.


While a cast iron skillet will yield the best results, make sure you use a very large baking dish or oven proof skillet.


Calories: 421kcal | Carbohydrates: 48g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 119mg | Potassium: 292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg