Natalie Loop Recipe

Southern Cornbread

By Natalie Loop KitchenLooper


Recipe Rating:
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake
290 Comments:

Natalie's Story

I am not usually a cornbread lover. My husband is and was raised on Southern Style Cooking.
His mom passed away at the age of 19 and I have tried to always incorporate meals or sides that his mom would have made. Everyone I have ever made this for loves it!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Such a delightful change from traditional cornbread! With a hint of heat and loads of flavor, my chili just found a new best friend.

Ingredients

1/2 c
vegetable oil
1/4 c
vegetable oil (reserved for pan)
3/4 c
self rising flour (martha white)
1 c
self rising cornmeal (martha white)
1 c
sour cream
2
eggs
1 c
cream style corn
1 c
grated sharp cheddar cheese
1/2 tsp
cayenne pepper (optional)

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #cornbread, #Southern


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290 Comments

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Blondie Pussycat blondie8080
Jan 3, 2015
PINCHED!
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nancy geragi beeperbeak2
Dec 30, 2014
Yum! across between cornbread and spoon bread....
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Diane Jenkins MimiJ58
Oct 13, 2013
I live in Tennessee in a small town bout 30 miles from the Georgia line. I don't know why people think "southern"cornbread has all these ingredients and for sure it DOES NOT have sugar( that's sweet corn cakes).Cornbread ( the way I learned) is first you grease your cast iron skillet with shortening( I only use Crisco) with your oven pre_heating @ 400, mix cornmeal,1 egg, and buttermilk until thick like pancake batter, pour into skillet and put into hot oven. Cook until golden brown turn out onto a plate immediately and enjoy!
user
Natalie Loop KitchenLooper
May 5, 2013
Glad you enjoyed it Karen it's a staple in our home and sounds like it's about to become one in yours.
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Karen Petree kpetree
May 5, 2013
I fixed this a couple of weeks ago and added the green chilis. It was so good I've been thinking about it nearly every day. Thanks for sharing this wonderful recipe! :)