Southern Cornbread Recipe

A close up of a traditional cornbread recipe with melting butter sliding down and a knife to cut slices

4.33 from 134 votes

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

Cook Time45

Total Time1

Course: Bread

Cuisine: soul food, Southern

Servings: servings

Calories: 421kcal

Author: Jocelyn Delk Adams

Equipment

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

US Customary - Metric

Instructions

Preheat the oven to 375 degrees and position a rack in the middle of the oven.
To a large mixing bowl, whisk together cornmeal, flour and sugar until combined.
In a separate medium bowl, whisk together the eggs and milk until combined then add wet ingredients to dry ingredients.
Next whisk in the sour cream and finally add melted butter and whisk until well combined. Consistency will be slightly runny.
Heat 1 very large 17-inch or 19-inch cast iron skillet or 2 9-inch cast iron skillets over high heat on the stove until scorching hot. Tip: Add a few droplets of water and once the water dances in the skillet, it is ready!
Once ready, add oil to the skillet or skillets then remove the pan from heat.
Pour cornbread mixture into skillet/s (oil will bubble) and bake for 35-45 minutes or until a toothpick inserted in the center comes out mostly 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. Serve slightly warm or cool to room temperature if using in dressing.
Allow cornbread to cool to 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