Southern Style Cast Iron Skillet Cornbread

Secret Ingredient for Easy Homemade Cornbread

The truth is cornbread can be unbearable dry and bitter when made with the wrong ingredients, and if that’s the case I’m gonna pass…. But before you give up on cornbread completely, give my tried true South Georgia recipe below a try. This list of ingredients make a skillet full of cornbread that is both rich and moist. The secret ingredient is sour cream. Yes buttermilk is a good start but to get smooth fluffy cornbread you need a 1/2 cup of sour cream and a big pinch of sugar.

Growing up in South Georgia my daddy owned grocery stores. Needless to say, growing up in a small town everyone’s always in your business. The truth is you can pick up on some incredible cooking tips along the way. One day I was stocking shelves on the baked goods aisle and a regular customer, Mrs. Lewis, came in looking for a 5lb bag cornmeal.

I asked her if she was gonna fry up some fish? No… she needed to bake some cornbread. She asked me did I know the true secret to cornbread? I didn’t, but I guessed, “bacon fat?” She laughed, “No. If you want moist fluffy cornbread you gotta add sour cream.” I know I made a face. She laughed and said, “honey look what sour cream can do for a pound cake. Does the same thing for cornbread.” And the truth is she was right.

Trust me…… best cornbread you have ever put your mouth on!

Print Recipe

Southern Style Cast Iron Skillet Cornbread

Skillet cornbread in a Southern Sunday dinner staple. If you are tired of dry, crumbly cornbread, then look no further. My cornbread recipe has a secret ingredient that changes everything. Here’s a hint– it’s not buttermilk 

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 8

Ingredients

• 2 eggs
• 2 tablespoons olive oil
• 1-1/4 cup full fat buttermilk
• 1/4 cup of sour cream
• 2 cups fine ground cornmeal. I use Alabama King Stone Ground Corn Meal.
• 2 teaspoons baking powder
• 3/4 teaspoon salt. Pink Himalayan salt is amazing if you have it.
• 1-1/2 tablespoon granulated sugar. You could leave this out but I wouldn’t.

Instructions

• Preheat the oven to 450 degrees.
• Grease your cast iron skillet and place in the oven to preheat. 
Beat the eggs first, then add the remaining ingredients to a mixing bowl.
• Once the ingredients are incorporated, pour the batter into the cast iron skillet.
• Bake for 20-25 minutes until slightly brown.

Notes

Note: if you don’t have a cast iron skillet. An 8″round cake pan or 8×8 glass dish will work great.

More of my favorite things!
Fresh Summer Peach Hand Pies
Blackberry Moonshine Mint Juleps