Southern Cornbread is an ancient recipe that dates back to early Native American settlements. Cornbread made its first modern appearance when native american tribes provided food for the early settlers of the Americas in the south. With each region the recipes vary greatly and reflect what’s in season or readily available.
Cornbread is a “quick-bread” largely associated with South and Southwest regions.
In the southwest blue corn was the prevalent crop, while northern regions grew yellow corn, and white corn was prevalent in the south. In the beginning cornbread was made with ground dried corn, water and salt. As time passed, recipes varied from region to region based on family customs, type of corn prevalent and preferred ingredients.
Most southern recipes were designed to accompany spicy barbecue and chili dishes. Cornbread is a wonderful go-along with spicy foods to aid in resting the palette. Recipes range from sweet to savory. Try any of our chili recipes to serve with this wonderful southern cornbread recipe.
Cornbread completes breakfast, lunch and dinner and is served with a specialty homemade butter or nut butter.
Adapting this Southern Cornbread Recipe
Recipes are meant to be inspiration. That’s the way we see it. Don’t feel like you have to make this Southern Cornbread Recipe exactly the way our recipe shows. Get creative. Experiment. Try something different. Here are some ideas in case you need a little boost with adapting this recipe:
- Replace the chopped chillies with dried cranberries and orange zest
- Add a handful of walnuts
- Swap out the creamed corn with cheddar cheese and bacon
- Try this recipe with some added roasted red peppers
The butter that we are sharing in this his recipe by Chef Jerry Edwards of Baltimore includes our Orange Blossom Honey, toasted almonds and sweet butter. I kept this around a while after the cornbread was gone as we realized it pairs nicely with toast.
This might be the very best, most decadent cornbread you will ever have.
- 3 large eggs
- 1 1/2 c creamed corn canned
- 1 1/2 c sour cream
- 3/4 c sunflower oil or olive oil
- 1 1/2 c cornmeal self-rising
- 2 tbsp. flour all-purpose
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tbsp. hot chilies optional finely chopped
- 3 tbsp. butter melted
- non-stick cooking spray
HONEY ALMOND BUTTER
- 1 c Blanched Almonds
- 1 c Salted Butter
- 1/2 c Waxing Kara Honey
- 1/2 Lime
- 1 pinch Sea Salt
FOR THE CORNBREAD
Preheat the oven to 425°F (218°C).This would probably be 375°F Convection Oven
Beat the eggs slightly in a medium mixing bowl. Stir in the creamed corn, sour cream, and oil. Add the cornbread mix, flour, salt, and baking powder. Stir to blend well. Spray a 9-inch skillet with an ovenproof handle with nonstick cooking spray (see Note in #4). Pour in the batter.
Place the skillet on the burner on medium high heat for 1 minute. Then place on a shelf in the upper third of the oven. Turn the oven down to 375°F (191°C) and bake for 35 to 40 minutes. Slide under the broiler about 4 inches from the flame for 45 seconds to a minute to brown the top. Watch carefully. Brush the top with melted butter for a shiny finish.
Note: Instead of a skillet, spray a 9-inch round cake pan with nonstick cooking spray. Pour the batter into the pan and place on a shelf in the upper third of the oven. Turn the oven down to 375°F (191°C) and bake for 40 minutes. Brown under the broiler as above and brush with melted butter.
FOR THE BUTTER
In Food processor puree almonds and juice of lime. Add Honey and Butter and whip till fully incorporated. Spread on warm Cornbread.