Southern Cornbread Recipe

Name: Southern Cornbread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 5 cups self rising cornmeal mix (I used Aunt Jemima); 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

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 14

Author : Jocelyn Delk Adams

bread bread recipe cornbread

Ingredients

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5 cups self rising cornmeal mix (I used Aunt Jemima)5 tbsp all purpose flour5 tsp granulated sugar2 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

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Instructions

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Step 1

Preheat oven to 375 degrees.

Step 2

To a large mixing bowl, whisk together cornmeal, flour and sugar.

Step 3

Add milk to beaten eggs then add egg mixture to dry ingredients.

Step 4

Next add sour cream and whisk together and finally add melted butter and whisk until well combined. Consistency will be slightly runny.

Step 5

Heat very large 17 inch cast iron skillet over high heat on the stove. Tip: Add a few droplets of water and once the water dances in skillet, it is ready!

Step 6

Once ready, add vegetable oil to skillet then remove pan from heat.

Step 7

Pour cornbread mixture into skillet (oil will bubble) and bake for 35-45 minutes or until toothpick inserted in center comes out slightly clean (make sure not to overbake and dry out the cornbread too much) and is golden brown.

Step 8

Remove skillet from oven and let cool for 20 minutes before releasing from pan.

Step 9

Allow cornbread to cool to room temperature.