This Cornbread Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What is the difference between Northern and Southern cornbread?
Northern cornbread is sweeter, uses more flour, and has a cake-like texture. Southern cornbread uses all cornmeal, little to no sugar, and is baked in a cast iron skillet for a crispy crust.
2. Should I use yellow or white cornmeal?
Yellow cornmeal is the most common and has a slightly stronger corn flavor. White cornmeal is more traditional in Southern cooking. Both work perfectly — it is mostly a visual difference.
3. Do I need to preheat the cast iron skillet?
Yes — heating the greased skillet in the oven before adding batter is the secret to Southern-style cornbread's signature crispy, golden bottom crust.
4. Can I add sugar to cornbread?
This is the great cornbread debate. Northern-style includes sugar for sweetness. Southern purists say never. Start with 2 tablespoons and adjust to your taste.
5. Can I use cornmeal mix instead of plain cornmeal?
Cornmeal mix (like Jiffy) already contains flour and leavening. If using a mix, do not add extra flour, baking powder, or baking soda — follow the package instructions.
6. What does buttermilk do in cornbread?
Buttermilk adds moisture, tang, and tenderness. The acid reacts with baking soda for extra rise. Regular milk with a tablespoon of vinegar is a passable substitute.
7. Can I add mix-ins to cornbread?
Diced jalapenos, cheddar cheese, corn kernels, crumbled bacon, or honey are all popular additions. Fold them gently into the batter before pouring into the hot skillet.
8. What temperature and time for baking cornbread?
400-425°F for 20-25 minutes until the top is golden and a toothpick comes out clean. The preheated cast iron creates a crackling crust while the center stays moist.
9. What should I serve cornbread with?
Chili, soup, stews, BBQ, collard greens, and fried chicken are all classic pairings. Cornbread also goes beautifully with butter and honey as a standalone snack.
10. How do I store leftover cornbread?
Cover tightly and store at room temperature for 2 days or refrigerate for up to 5 days. Reheat in a 350°F oven for 5 minutes. Day-old cornbread makes excellent cornbread dressing.
Watch How to Make This
Cornbread Recipe
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine Jiffy corn muffin mix, sweet cream-style corn, vegetable oil, eggs, and sour cream. Mix thoroughly until well combined.
- Prepare a 7½-inch baking dish by spraying it with non-stick cooking spray.
- Transfer the cornbread batter into the prepared dish using a spatula, spreading it evenly.
- Bake at 375°F for 30 to 35 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Allow the cornbread to rest for a few minutes before slicing.
- Enjoy warm or cold!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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