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Moist Southern Cornbread Recipe

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In this post I’ll be sharing a rich and delicious Moist Southern Cornbread Recipe with creamed corn. It’s one of the best cornbread recipes you’ll ever taste. 

Friends, there are many ways to prepare cornbread and I love most of them. I tend to make classic Southern buttermilk cornbread most of the time that is savory. If you’re gonna master a classic Southern cornbread dressing then you’ll need to know how to the main ingredient.

Some folks lean towards a sweeter cornbread and while that’s not my thing you know what you and your family like more than anyone else does.

Then you have corn muffins, hot water cornbread and hoe cakes which are all delicious options and I’d say that it depends on your meal as to which you’d prepare.

Y’all are gonna love this recipe! It is amazing! Truly! The cornbread is tender and so moist made with creamed corn in the batter and sour cream. I just use a fork to mix it all together for baking.

“Have you ever listened to some folks for a minute and thought…their cornbread ain’t done in the middle”

Moist Southern Cornbread Recipe with Creamed Corn

Cornbread made with creamed corn and sour cream

What meals do you enjoy cornbread with? We ate cornbread a lot while I was growing up. Biscuits too but it seemed like we had cornbread a lot more. It was a way to ensure that everyone left the table with a full belly.

My family loves old fashioned savory cornbread with the traditional new year day meal, beans, and soups.

There is only one meal that we go for a sweeter cornbread, like Jiffy, and that is when we have spicy bean chili for supper. The hubs prefers it with this particular meal so that is what we have. The hint of sweetness does work well with a spicy meal and actually helps to enhance the flavors.

“The best comfort food will always be greens, cornbread and fried chicken”

Maya Angelou

How to Make Moist Cornbread

glass baking dish in oven melting butter

Like a lot of tasty dishes, this one starts with butter. Usually I’ll make my cornbread in a cast iron skillet. This cornbread recipe I prefer baking in a square baking dish because it’s so fluffy and tender.

The baking dish goes into the oven while it heats up to melt the butter. Keep check on it because you don’t want your butter to burn. You should have plenty of time to make the traditional cornbread batter while the butter melts.

Southern Cornbread without Buttermilk

Preparing cornbread batter Southern style

The batter for this rich, moist and wonderful cornbread is made with self rising cornmeal (yellow or white, it doesn’t matter), eggs, cream style corn, sour cream and some grated onion. The grated onion adds so much to this recipe so be sure to include it.

I just grate the onion with my box grater. If you don’t have self rising cornmeal then you can certainly use your plain cornmeal. Just be sure to add baking powder (two teaspoons should do the trick) so that it rises properly. This particular cornbread is supposed to be light and fluffy, not dense.

Savory Cornbread Recipe

Cornbread batter in a buttery baking dish

That amazing and easy to prepare batter gets poured into that glorious melted butter. Now you know with all of that butter swimming around that this is gonna be good!

Perfect baked Southern cornbread fresh from the oven

Into the oven it goes to bake to golden brown perfection. Y’all, I’m serious that this cornbread is a real treat. I just love it!

Moist Southern Cornbread Recipe

tender moist cornbread wedge on a plate

Enjoy yourself a big hunk of this moist cornbread with a pat of butter. 

Yield: 1 Cornbread Cake

Moist Southern Cornbread Recipe

tender moist cornbread wedge on a plate

Rich, moist, savory and delicious Southern cornbread made with cream style corn and sour cream.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • ½ Stick of Butter
  • 1½ c Self Rising Corn Meal (not a mix)
  • 2 Eggs, slightly beaten
  • 8.25 oz. can Creamed Style Corn
  • 1 c Sour Cream
  • ½ Small Onion, grated

Instructions

  1. Preheat oven to 375°F (190°C)
  2. In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles.
  3. While the butter melts, prepare the batter. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Pour the cornbread batter in the baking dish on top of the melted butter. Be careful handling the hot baking dish.
  4. Bake the cornbread for 40 minutes.
  5. Allow to cool slightly before slicing.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 357mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 5g
Pinterest Image for Cornbread recipe

What’s the difference between Northern and Southern cornbread? My understanding is that folks up North prefer a sweet cake like cornbread with added sugar or molasses. While there are some Southerners who enjoy a sweet cornbread, most prefer a more traditional savory cornbread.

Should you cool cornbread before turning out of the pan? Yes, allow your cornbread to cool slightly before slicing or turning out of the baking pan.

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hot water cornbread with butter

Hot Water Cornbread Recipe

Thank you so much for stopping by! I am so happy that you did. I know that you’re gonna love this amazing cornbread recipe. I consider it a rich special treat so only make it occasionally. One bite and you’ll understand how I could refer to cornbread as a treat.

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If you’ve got a few minutes, take a look at some of my other recipes here on the blog. There’s plenty of deliciousness and I love sharing my recipes with you.

Try this Quick and Easy Potlikker Soup recipe from Southern Bite.

Meet Julia

Author of Julia's Simply Southern

Please Share Y'all!

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Miz Helen

Monday 16th of November 2020

Thanks so much for sharing your awesome post with us at Full Plate Thursday,510 this week. Hope you are having a great week and come back to see us soon! Miz Helen

Anne W. Hodde

Sunday 8th of November 2020

Dear Julia, I love you and your food. I live in a high-altitude state. So every time you have self-rising flour or cornmeal, I have to back-track the recipe. 1 cup of flour to 3/4 tsp baking powder does it. Now I can bake Southern, even in the Southwest. Regards, Anne

Julia Jordan

Monday 9th of November 2020

Anne, Thank you so much! I'm so happy that you've been able to adapt my recipes for your elevation and ingredients. I hope that you enjoy this cornbread. ~Julia