Real Recipes From Real Home Cooks ®

southern cornbread

(28 ratings)
Blue Ribbon Recipe by
Natalie Loop
Hudson, MI

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

Such a delightful change from traditional cornbread! If you are "Team Savory" for cornbread and not into sweet cornbread, you'll adore this recipe. It's fluffy, tender, and literally melts in your mouth. Creamed corn and sour cream keep this from being dry. Heating the cast iron skillet in the oven with oil is the way most Southerners make cornbread and it makes the edges crispy. This will be perfect with beans, soups, chili, or just for snacking.

— The Test Kitchen @kitchencrew
(28 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For southern cornbread

  • 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
  • 1 c
    cream style corn
  • 1 c
    grated sharp cheddar cheese
  • 1/2 tsp
    cayenne pepper (optional)

How To Make southern cornbread

  • Cast iron skillet with oil heating in the oven.
    Preheat oven to 375 degrees and grab a cast iron pan. (I use a No. 8 or No. 10 cast iron skillet.) Pour 1/4 c of vegetable oil into pan and place in the oven.
  • Cornbread ingredients mixed together.
    While the pan is heating up with the oil, mix all ingredients together using a wooden spoon.
  • Cornbread poured into the hot skillet.
    Pour batter into the hot skillet.
  • Southern Cornbread baked until golden brown.
    Return to oven at bake until golden; approximately 30 mins.