Southern Cornbread

Name: Southern Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
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)

By Natalie Loop
@KitchenLooper

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! With a hint of heat and loads of flavor, my chili just found a new best friend. The Test Kitchen

Rating:

★★★★★ 28 votes5

Comments:

293 Comments

Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Bake

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)
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How to Make Southern Cornbread

Step-by-Step

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.
While the pan is heating up with the oil, mix all ingredients together using a wooden spoon and pour batter into the hot skillet.
Return to oven at bake until golden; approximately 30 mins.