Southern Soul Food Cornbread
This comforting Southern cornbread is simple to make and packed with flavor, perfect for pairing with hearty meals or enjoying on its own.
Ingredients
Dry Ingredients
- 1 cup cornmeal (medium grind) Use medium grind for the best texture.
- ½ cup all-purpose flour Self-rising flour can be used; omit baking powder.
- 2 teaspoons baking powder
- ¼ cup sugar (granulated) For sweeter cornbread, adjust to taste.
Wet Ingredients
- 4 tablespoons butter (unsalted) Melted in the baking pan.
- 1 cup heavy whipping cream Can substitute with buttermilk for tangy flavor.
- ½ cup cream cheese (softened or whipped) Mix thoroughly to avoid lumps.
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Place butter in an 8-inch baking pan or skillet and melt it in the oven for about 5 minutes.
- In a medium mixing bowl, mix the dry ingredients (cornmeal, flour, baking powder, sugar) with cream cheese and heavy cream.
- Pour melted butter from the pan into the mixing bowl; stir until well combined and smooth.
- Pour the cornbread batter into the baking pan or skillet.
Baking
- Bake at 350 degrees F for 20-25 minutes or until edges are crisp and the top is golden.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Remove from the oven and let it rest for 5-10 minutes before slicing.
- Slice, serve, and enjoy!
Notes
Store leftover cornbread in an airtight container at room temperature for up to 2-3 days, or freeze for up to 3 months. Thaw at room temperature and reheat before serving.