Reinvent cornbread with some Southern inspiration


Cornbread: Some like it sweet, some like it savory, but almost everyone can find a space on their plate for a slice, especially when it’s still warm from the oven.

Home cook Natalie Loop pleased her Southern husband’s palate with this version, which includes cheddar, cayenne, sour cream and two eggs for fluffiness. This twist on tradition is a keeper for sure!

See step-by-step photos of Loop’s recipe plus thousands more from home cooks nationwide at:

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”

“Everyone I have ever made this for loves it!”

-Natalie Loop, Hudson, Mich. (pop. 2,307)

Southern Cornbread

What You Need

3/4 c vegetable oil (divided)

3/4 c self rising flour

1 c self rising cornmeal

1 c sour cream

2 eggs

1 c cream style corn

1 c grated sharp cheddar cheese

1/2 tsp cayenne pepper (optional)


Preheat oven to 375 degrees F.

Grab a cast iron pan. (I use a No. 8 or No. 10 cast iron skillet.) Pour 1/4 cup of vegetable oil into pan and place in the oven.

While the pan is heating up with the oil, mix remaining ingredients together using a wooden spoon, and pour batter into the hot skillet.

Return to oven and bake until golden, approximately 30 minutes.

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