SOUTHERN CORNBREAD RECIPE
If you've
ever lived in the south, you know we love our cornbread. Now, you might be
tempted to buy yours from a store in one of these little boxes, but don't do
it. Making this simple southern cornbread is far too easy, and your family and
guests will love the delicious taste of the house. Enjoy!
Ingredients
- 5 tsp granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup salted butter melted
- 5 tbsp all purpose flour
- 8 oz sour cream room temperature
- 2 1/2 cups whole milk room temperature
- 5 cups self rising cornmeal mix I used Aunt Jemima
- 6 large eggs room temperature and beaten
Instructions
First, preheat
the oven to 375 degrees.
Then, in a
large mixing bowl, whisk together the cornmeal, flour and sugar.
Add the milk
to the beaten eggs then add the egg mixture to the dry ingredients.
Add the
sour cream and whisk together and finally add the melted butter and whisk until
smooth. The consistency will be slightly liquid.
Heat a very
large 17 inch cast iron skillet over high heat on the stove. Tip:
Add a few
drops of water and once the water dances in the pan, it's ready!
When ready,
add the vegetable oil to the pan, then remove the pan from the heat.
Pour the
cornbread mixture into the pan (the oil is bubbling) and bake for 35 to 45
minutes or until a toothpick inserted in the center comes out slightly clean
(make sure not to overcook and do not overdry the cornbread) and make it golden
brown.
Remove the
pan from the oven and let cool for 20 minutes before removing from the pan.
Let the
cornbread cool to room temperature.
Happy
Cooking Time.
