Simply Harvested

Southern Cornbread Recipe

Classic Southern-style skillet cornbread made with self-rising cornmeal mix, sour cream, and butter.

Prep: 15 minutes | Cook: 45 minutes (as supplied; active bake 18–22 minutes) | Total: about 1 hour (as supplied) | Oven: 400°F

Equipment

  • Mixing bowls
  • 15-inch cast iron skillet

Ingredients

  • 5 tablespoons salted butter, cubed
  • 2 cups self-rising cornmeal mix (such as Pearl Milling Company)
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/3 cup milk (whole preferred; 2% works)

Instructions

  1. Preheat oven to 400°F and place rack in the middle position.
  2. Mix sour cream and milk in a bowl and let sit 15 minutes. The original recipe calls this the buttermilk mixture.
  3. Once oven is preheated, add butter to cast iron skillet and place in oven until melted, about 10 minutes.
  4. Whisk cornmeal mix, sugar, and salt in a medium bowl.
  5. In a large measuring cup or medium bowl, whisk eggs and sour cream/milk mixture; stir wet ingredients into dry ingredients.
  6. Carefully remove the hot skillet. Swirl butter over the bottom and sides, pour remaining butter into the batter, and stir. Pour batter into hot skillet.
  7. Bake 18–22 minutes until light golden and a toothpick comes out mostly clean. Do not overbake.
  8. Cool in the pan for 10 minutes. Carefully release, cut into slices or squares, and serve warm or at room temperature.

Notes & Storage

  • The recipe says regular buttermilk may be used instead of the homemade sour-cream-and-milk mixture, but does not specify the substitution quantity.
  • Room temperature: Wrapped tightly, up to 2 days.
  • Refrigerator: Wrapped slices, up to 5–6 days.
  • Freezer: Wrap portions and place in a freezer bag for up to 3 months; thaw overnight in refrigerator.
  • Reheat in 350°F oven wrapped in foil for 10–15 minutes, skillet with butter, or microwave wrapped in a damp paper towel.
  • Cool completely before wrapping to avoid trapped steam and sogginess.

Nutrition (as provided)

Calories: 421 kcal; carbohydrates: 48 g; protein: 10 g; fat: 22 g; saturated fat: 12 g; cholesterol: 100 mg; sodium: 119 mg; potassium: 292 mg; fiber: 5 g; sugar: 5 g; vitamin A: 476 IU; vitamin C: 1 mg; calcium: 83 mg; iron: 2 mg. Serving size and number of servings were not supplied; values have not been independently verified.