Down-South Cornbread
- YIELDS
- 6 servings
- COOK TIME
- 20 Min
Our Down-South Cornbread is a hearty, from scratch recipe that uses a special ingredient to keep it moister than regular corn bread recipes. It's a heart-warming, home-baked good that will have everyone wanting more.
What You'll Need
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup (1/2 stick) melted butter
- 1 cup (1/2 pint) sour cream
What to Do
-
Preheat oven to 400 degrees F. Coat an 8-inch-round baking dish with cooking spray.
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In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, beat together egg, milk, and butter. Add egg mixture and sour cream to flour mixture. Stir just until blended. Pour mixture into prepared baking dish.
-
Bake 20 to 25 minutes, or until golden and a wooden toothpick inserted in center comes out clean.
Notes
If you prefer, you can make this in an 8-inch-square baking dish.
-
Wanna find out how Chris MacDonald got into Elvis, his music and what foods the King loved? Watch Howard’s interview with Chris here!
-
Watch Chris MacDonald serenade Patty and Kelly in the Mr. Food Test Kitchen and get “All Shook Up!”
- If you're looking to get a little Jailhouse Rock in your life, then check out "The Ultimate Elvis Tribute Artist," Chris MacDonald. Catch him performing at a theater near you!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 396
- Calories from Fat 162
- Total Fat 18g 28 %
- Saturated Fat 10g 50 %
- Trans Fat 0.3g 0 %
- Protein 8.0g 16 %
- Amount Per Serving % Daily Value *
- Cholesterol 80mg 27 %
- Sodium 767mg 32 %
- Total Carbohydrates 52g 17 %
- Dietary Fiber 2.3g 9 %
- Sugars 13g 0 %
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rac7431 2877525
Mar 07, 2018
Forgot to add......I think the bacon drippings would be a wonderful addition to mine and will try next time I make it!! THANKS for the suggestion.
rac7431 2877525
Mar 07, 2018
My goodness. Doesn't anyone use a little jalapeo peppers in their corn bread? I use whole corn and creamed corn in mine. I HATE dry corn bread. Even the sour cream would make it a little more moist. When I make my recipe people come running for a piece.
gryphone 1118903
Jan 01, 2014
Let's try that again with the right numbers: Preheat oven to 400 degrees. Place 4 tablespoons bacon drippings in large heavy iron skillet and put in oven to melt/heat drippings (let them get hot but not smoking). 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Sift together above ingredients into a mixing bowl. Add 1 1/2 cups yellow cornmeal to sifted ingredients. 1 beaten egg 1 3/4 cups buttermilk Make a well in the dry ingredients and add the beaten egg. Add the buttermilk and mix thoroughly with a wooden spoon. Add the melted bacon drippings (they should sizzle when they hit the batter) and incorporate thoroughly so there is no film of grease on top of the mixture. Pour into the skillet and return to the oven. Cook 25-30 minutes until done. Remove from oven and invert onto a serving plate.
gryphone 1118903
Jan 01, 2014
OK, here's buttermilk cornbread: Preheat oven to 400 degrees. Place 4 tablespoons bacon drippings in large heavy iron skillet and put in oven to melt/heat drippings (let them get hot but not smoking). cup all-purpose flour 2 teaspoons baking powder teaspoon baking soda teaspoon salt Sift together above ingredients into a mixing bowl. Add 1 cups yellow cornmeal to sifted ingredients. 1 beaten egg 1 cups buttermilk Make a well in the dry ingredients and add the beaten egg. Add the buttermilk and mix thoroughly with a wooden spoon. Add the melted bacon drippings (they should sizzle when they hit the batter) and incorporate thoroughly so there is no film of grease on top of the mixture. Pour into the skillet and return to the oven. Cook 25-30 minutes until done. Remove from oven and invert onto a serving plate. gryphone@mindspring.com
gryphone 1118903
Jan 01, 2014
Don't you realize a True Southerner would NEVER put sugar in cornbread? What were you thinking? Cornbread was meant to taste like corn, not cake.
meatandtaters
Mar 19, 2015
This Southerner doesn't put sour cream or flour either but this sounds good so I'm going to try it without the sugar.
dsimonds 0013462
Jan 01, 2014
Use buttermilk and use bacon drippings instead of canola oil in a cast iron skillet.Yumo
jljaquet
Feb 16, 2013
I use a Cast Iron skillet to make corn bread put it in the oven when you turn it on to preheat and when its hot add 2tbls of canola oil pour in batter and bake it will leave a nice brown crust on the bottom of the bread its great
mscarole
Feb 09, 2013
Mr Food - when will we be able to print our "notes" when we print the recipe?
sweetthangz 571246 0
Feb 09, 2013
I have not made this recipe, but do make cornbread. Most of the ingredients I use except sour cream and baking soda. Gotta have buttermilk, and the butter is spread on the top when it's almost done. I, too, feel that it's a matter of your taste whether you like it sweet or not. I was born and raised in the south--have lived all over the US and abroad, but I am a Southern Girl at heart! I learned to make cornbread from my mother, and she put sugar in hers and that's how my family eats ours. We all like what we like--just my opinion.
txkimberly 8240285
Feb 06, 2013
I'll skip the sour cream and use buttermilk. I read the comments and did some searches. Turns out that Paula Deen has a cornbread recipe on her site that calls for sugar. Personally, I like my cornbread cracklin'
ctoney88 5567182
Jan 08, 2013
Hey people...These recipes are Elvis's favorites, not yours and not yours to correct or change!!!! You do it your way and don't try to change what Elvis liked!!!!!!!!!!!!!
sharonrasmussen 73 98862
Jan 08, 2013
I use buttermilk but no sugar and definitely no sour cream!
japerry17 3307667
Jan 08, 2013
Recipe for cornbread. 11/2 cups self rising meal 1/2 cup self rising flour pinch soda 4 eggs 11/2 cup buttermilk 2/3 stick butter . Melt 1 stick butter in iron skillet add 2/3 0f it to cornbread add all ingredients and stir well. Pour in hot skillet with 1/3 cup melted butter and bake 450 degrees for 20-25 minutes. Now thats cornbread .
marshacooper 64747 89
Jan 08, 2013
No Southerner, worth their salt, would use sugar in their cornbread!!!
Dawn 5077626
Jan 08, 2013
I'm a southern native but was raised all over the country. The 'South' covers a pretty wide range and not every southerner makes the same styles of recipes. I personally prefer a sweeter cornbread, it's all a matter of personal taste!
annos
Feb 18, 2012
I have lived in the South all my 63 years. I agree with the other reviewers--no sugar. I, my mother, and my husband's Great Uncle Bob, the real expert , all use equal parts flour and cornmeal.
grammagobbles
Feb 17, 2012
Grammagobbles: I would like to say as a southern lady of 70 we don't put sugar in our cornbread. we use cracklins. When you use sugar that makes it johnny cake. thanks for letting me have my say.
L Graham
Feb 17, 2012
Oh, pleaseeeeee! NO southerner would eat cornbread with sugar in it. It's BREAD, not a muffin - like in the North. And, REAL southern cornbread has at most a few tablespoons of flour in it.
lindasuttle 807122 8
Feb 17, 2012
Thanks L Graham--no southern uses sugar in their cornbread. I don't know where this recipe came from but you might want to check the hometown and state of the submitter of that one! Linda Suttle
acs7612 7062917
Feb 17, 2012
I use buttermilk and leave out the sugar, not wild about sweet cornbread
Mommy that Cooks
Oct 13, 2011
Yum...Yum...Yum... We had it tonight with chili and it was a huge hit. So easy too.
Test Kitchen
Oct 13, 2011
homecookin: We re-tested this recipe after reading your review, and added a touch more sugar and milk based on your comments. Our entire Test Kitchen staff loved this cornbread recipe. We hope that you'll try it again.
homecookin
Oct 12, 2011
I have eaten many cornbreads before but this cornbread even Gordon Ramsay & Emeril Lagasse would probably throw away. I followed the directions as it read. It was extremely dry and very bland. It definitely needed something - more sugar, something. Very dry very bland, very bad. I have had southern food that was out of this world - this was NOT one of them. Not recommend this to anyone unless greatly improved.
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