In my native Mexico, cornbread is very different than it is in the United States. There, it’s more like a dessert bread- very sweet with sugar and sometimes has a milky caramel sauce drizzled on top. In the US, especially in the South, it’s typically a side bread served with a meal, just like a roll, toast, or biscuit.
I have to be honest: I have never been a fan of cornbread. To me, it was always one of those foods that look or smell better than it actually tastes. Sometimes I’ve been disappointed when I bite into a piece of cornbread and, almost as expected, like I should have known better, it’s pretty dry and just doesn’t have much flavor to it at all- very bland. I feel like I was tricked into eating it because it actually smelled really good, but then I have to drink a tall glass of water just to wash it down because it’s so dry.
Well, never again! This truly is the most delicious, easy-to-make Southern-style cornbread recipe ever, and I can honestly say that it really tastes as good, if not better, than it looks– moist, buttery, soft, with the perfect sweet and salty combination, thanks to the naturally-sweet corn (no added sugar).
I was first introduced to this recipe by my mother-in-law, who is an amazing, authentic Southern-cooking Mama 😉 It goes great on the side with soups, stews, chili dishes, and any other meal that could use a good side bread, or just enjoy it by itself as a snack.
It’s completely optional, but I’ve chosen to add a little kick with small bits of poblano and red peppers. Feel free to add your own favorite peppers (jalapeños would be great), or just omit if peppers aren’t your thing. I promise, the cornbread just by itself is amazing. Enjoy!
- 1 1/2 cups of self rising cornmeal
- 2 eggs
- 1 cup creamed corn
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup cheddar cheese
- 1/4 cup chopped peppers (optional)
- 1/4 cup oil for crusty bottom (optional)
- Preheat the oven to 350F (See note 1 for how to get a crust on the bottom).
- Mix in a bowl the 1 1/2 cups of self rising cornmeal, 2 eggs, 1 cup of creamed corn, 1 cup sour cream, 1/2 cup salad oil, and the peppers (optional).
- Place half the batter in a cast iron skillet or a baking dish. I used a 10″ x 2″ round cast iron skillet.
- Sprinkle 1/4 cup of cheddar cheese.
- Add the rest of the batter.
- Bake for 20 minutes.
- Add the rest of the cheese to the top and bake for 15 more minutes.
- Let rest for 10 minutes and serve.
