Southern Style Cornbread
Prep time
Cook time
Total time
Adapted from Ms. Lallie Wallace's recipe for "Blender Cornbread" submitted in 1969
Author: Adapted from The Hermitage Cookbook Old and New
Recipe type: Bread
Serves: 8
Ingredients
- 1 8-oz can cream-style corn
- 2 extra large eggs
- 1 c. sour cream
- ½ c. vegetable oil
- 1 c. self-rising white cornmeal (See notes)
Instructions
- Heat oven to 350 degrees.
- Spread 1-2 Tb. vegetable oil into a 9” cast iron skillet. Place it into the hot oven for about 8-10 minutes.
- Add all ingredients to a blender and mix well.
- Remove hot skillet from oven and pour batter into it.
- Bake about 30-40 minutes; remove when a toothpick inserted in center comes out clean.
Notes
The original recipe called for 'cream style white corn' which I had a hard time finding, so I used yellow creamed corn, which was just fine.
The original recipe called for ½ tsp. salt, but I eliminated it since the self-rising cornmeal has a healthy amount of sodium.
The original recipe did not specify, but I opted to use white cornmeal, since it’s a Nashville tradition.
The original recipe called for ½ tsp. salt, but I eliminated it since the self-rising cornmeal has a healthy amount of sodium.
The original recipe did not specify, but I opted to use white cornmeal, since it’s a Nashville tradition.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/southern-style-cornbread/