Southern Cornbread

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!

Rating:

★★★★★ 28 votes

Comments:

290 Comments

Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Bake

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)

How to Make Southern Cornbread

Step-by-Step

1Preheat 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.
2While the pan is heating up with the oil, mix all ingredients together using a wooden spoon and pour batter into the hot skillet.
3Return to oven at bake until golden, approximately 30 mins.