savory cornbread

Rich, moist, savory and delicious Southern cornbread made with cream style corn and sour cream.

Moist Southern Cornbread Recipe

½ Stick of Butter

1½ c Self Rising Corn Meal (not a mix)

Eggs, slightly beaten

can Creamed Style Corn

c Sour Cream

½ Small Onion, grated

Preheat oven to 375°F (190°C)

In a square baking dish (or cast iron...

In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles.

While the butter melts, prepare the batter. In...

While the butter melts, prepare the batter. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Pour the cornbread batter in the baking dish on top of the melted butter. Be careful handling the hot baking dish.

Bake the cornbread for 40 minutes.

Allow to cool slightly before slicing.

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This rich and moist Southern cornbread recipe is made without buttermilk but using creamed style corn and sour cream instead. It is an amazingly delicious cornbread recipe that you and your family will love. Serve along with greens, beans or soups for a wonderful meal.

Southern cornbread is one of the best comfort foods there is. Done right, it's moist inside with a nice outer crust and lightly crumbly texture. Goes great with pinto beans, soup, or alongside just about anything you're fixin' for dinner.

Easy Southern Cornbread

eggs

buttermilk milk

bacon fat and/or butter

Tbsp baking powder

salt

corn meal (NOT self rising)

flour, all purpose (NOT self rising)

Note:&nbsp; If you want to turn regular milk into buttermilk, simply add the milk to a bowl and add about 1 tsp apple cider vinegar.&nbsp; Let it sit until you get the rest of the ingredients combined (about 10 minutes).

Preheat oven to 400 F.&nbsp;

In a cast iron skillet, add fat and/or butter and place in the oven to melt as the oven heats up.

Mix all dry ingredients in a medium-sized bowl until incorporated.&nbsp;

In a large bowl, beat the eggs.&nbsp;

Add the dry ingredients to the eggs and mix.&nbsp; Add the milk and hot fat from the pan and mix gently until incorporated.&nbsp;

Add batter to the hot skillet and cook for 25-30 minutes or until golden brown.&nbsp; Serve right away with butter.&nbsp; Leftovers can be stored in the refrigerator for a few days.

A savory version of the traditional cornbread recipe, this Savory Cornbread with Leeks and Jalapeños is bursting with flavor and is one of my favorite cornbread recipes. Give it a try today!

Savory Cornbread with Jalapeños and Leeks

leek ((about 3 cups chopped leek))

olive oil ((for cooking leeks))

jalapeño (seeds removed and finely diced (use red jalapeños

salt (divided)

all purpose flour (or white whole wheat flour)

corn meal

baking powder

milk

eggs (beaten)

olive oil

Preheat oven to 400F. Grease a 9x9 or 9x13 inch baking dish with butter or vegetable oil. 

Prepare the leeks. Leeks are usually very dirty between all the layers so I like to chop them up first and then give them a good thorough rinse in a colander using my hands to get all the hidden dirt off.Chop leeks into thin slices.

Heat 2 tablespoons olive oil in a pan and add the chopped leeks. Cook on medium heat, stirring frequently, for about 5 minutes. Add the finely diced cherry pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, or until the leeks softened and are just starting to brown. Set aside.  

Combine the dry ingredients in a large bowl - flour, corn meal, baking powder, and the remaining 1 teaspoon salt. Mix well. 

Add the wet ingredients to the bowl - milk, beaten egg, olive oil - and mix until almost combined, but not fully. Add the the sauteed leeks mixture and mix well.

Pour the batter into a greased baking dish and cook at 400 for 25 minutes, or until a toothpick inserted into the center comes out clean. If the cornbread is done but not golden brown, brush the top with butter or olive oil and put it back in the oven for a couple of minutes.Remove from oven, allow to cool for 10 minutes, and cut into 12 pieces. 

Southern vegan cornbread is buttery and salty and celebrates the texture and flavor of stone ground cornmeal. Delicious served with beans and greens, soup, chili, or simply with a pat of vegan butter. 

Vegan Cornbread (Savory, Southern-Style)

yellow cornmeal (sometimes called medium-grind)

gluten-free all-purpose flour (see Notes)

baking soda

soy milk

apple cider vinegar

maple syrup (or agave)

grapeseed oil (or other neutral oil)

Preheat

Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.

In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt.&nbsp;

Whisk

Make &quot;vegan buttermilk&quot; by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.

Combine

Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy. 

Bake

Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 19 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.

Serve

Let the cornbread to cool in the pan for 20 minutes before slicing.

My first experience of cornbread - either eating or making it. It was delicious! I halved the ingredients and baked it in an approximately 6 1/2 by 8 1/2 inch casserole dish. I ate some of it fresh from the oven and I'll make some chilli beans later to accompany it. Thank you 😊

Make this every week. Put jalapeno in half of it for me.

Delicious. I used perhaps very large grain cornmeal so it was a little dry but will I use finer grain next time. Totally delicious. Easy to make.

This was great - love that it’s not too sweet. Because I didn’t want it super crumbly I used 2 cups cornmeal and 1.5 cups flour (combination of spelt and all purpose).  I divided the batter between one 10” cast iron and one 8” square pan. They were a bit thin but that worked for me because I’m using it for stuffing.

I love this recipe of cornbread. It’s my favorite!!! I’m from Texas.

This is it: the perfect southern-style (savory not sweet) cornbread! I followed your recipe, used regular flour instead of gluten-free, pecan-cashew milk and a different vegan butter because that’s what I had on hand. It baked perfectly following your cast-iron skillet instructions, including the cool-down time before slicing. I’m hooked!

I made this the other day because I have not found a savory cornbread since switching from vegetarian to vegan which is a long time. I was born and bred in the south and still live in the south but my family did not do sweet cornbread. I have tried and failed to find one that works. This one was the closest and it was delicious. I did not use any sweetener although the recipe called for it. 
 My only complaint is it is very crumbly. Not sure why yet. 
The flavor was great and so perfect with the pot of southern pinto beans I cooked. Thank you so much!

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Top 4 savory cornbread recipes from across the web

The most viewed savory cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moist Southern Cornbread Recipe

Easy Southern Cornbread

Savory Cornbread with Jalapeños and...

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The most viewed savory cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine