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 accompany spicy barbecue and chili dishes. Cornbread is a wonderful go-along with spicy foods because it aids in resting the palette. Recipes for cornbread range from sweet to savory. Try any of our chili recipes to serve with this wonderful southern cornbread recipe.
How to make Southern Cornbread
It’s easy to make this Southern Cornbread recipe. Let’s first take a look at cornbread ingredients:
- Eggs
- Creamed Corn
- Sour Cream
- Sunflower Oil
- Self-Rising Cornmeal
- Flour
- Salt
- Baking Powder
- Chilis
- Eggs
- Butter
- Cooking Spray
These ingredients come together quickly and easily! Seriously as easy as gathering all the ingredients and following these easy steps. Once your ingredients are gathered, it’s time to move on to making the cornbread. It begins with preheating your oven to 425°F.
How to Make Southern Cornbread
Step One: Mix all dry ingredients together
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. Pour in the batter.
Step Two: Get the skillet ready for the Cornbread 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.
Note: Instead of a skillet, spray a 9-inch round cake pan with nonstick cooking spray. Pour the batter into the pan and place it 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.
Step3: Put in 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.
What to eat with Southern Cornbread
This Sweet and Spicy Chili is made with not only honey but also beer! It’s delicious. You can enjoy it with this Southern Cornbread, or give it a try with our Beer Bread recipe!
Sweet and Spicy Chili
This Turkey Chili Recipe is for our friends who indulge in eating poultry but skip the red meat. It’s loaded with protein and supremely satisfying.
Easy Turkey Chili Recipe
If you prefer beanless and meatless chili, we have you covered as a companion to this Southern Cornbread, give this Sweet Potato Chili a try!
Sweet Potato Chili
Cornbread easily completes breakfast, lunch, and dinner and we serve this recipe with a specialty homemade honey almond butter. Try making this homemade companion butter also.
Making Almond Butter
The almond butter that we are sharing in this 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.
To make this almond butter, you’ll need Blanched almonds, butter, honey, lime juice, and a pinch of salt. In a food processor, puree almonds and lime juice. Add Honey and Butter and whip till fully incorporated. Spread on warm Cornbread.
Consider a little jam with this almond butter! This honey strawberry jam is such a delicious treat and goes beautifully well with this cornbread if all you’re after is satisfying the sweet tooth!
Strawberry Jam Recipe
Adapting this Southern Cornbread Recipe
We see recipes as inspiration. 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 chilies with dried cranberries and orange zest for a sweeter result
- Swap the creamed corn with cheddar cheese and chopped cooked bacon
- Try this recipe with some added roasted red peppers
This might be the very best, most decadent cornbread you will ever have.
If you decide to try these fantastic recipes, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Southern Cornbread
Ingredients
- 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
Instructions
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.
This recipe comes from a very wonderful and quite talented chef, Jerry Edwards. Enjoy it!