There’s nothing like the comforting taste of southern cornbread, especially when it’s made in the heart of Kentucky. That down-home flavor and satisfying fragrance of golden cornmeal is what makes Kentucky Cornbread stand out from the rest. It’s crisp on the outside, yet soft and tender on the inside, making it perfect for scooping up chili or pairing with a hearty stew.
As a culinary explorer, I’ve traveled around the world in search of great cuisine, but there’s something special about grandma’s cornbread recipe that I just can’t resist. This Kentucky Cornbread recipe has been passed down through generations in my family, and now I’m excited to share it with you.
In this article, we’ll cover everything you need to know to make Kentucky Cornbread from scratch. We’ll go over ingredients, step-by-step instructions for top-notch results, substitution options and serving suggestions. Plus, I’ll provide some expert tips and tricks to make your Southern-style baking experience even better.
Get ready to learn how to make mouth-watering cornbread that will leave your family raving and begging for seconds. Let’s get started!
Why You’ll Love This Recipe
Imagine indulging in a warm, golden slice of freshly baked cornbread – crispy on the outside and fluffy on the inside, with a subtle sweetness that lingers in your mouth. Now, imagine that same cornbread with a twist, a Kentucky Cornbread Recipe. Yes, you read that right – this recipe has an exceptional taste that is sure to surprise and delight your taste buds.
I understand that there are many cornbread recipes out there, but here’s why you will love this one. First off, the use of sour cream in the recipe adds a light tangy flavor and gives the cornbread an incredibly soft texture, making it so moist and tender that it practically melts in your mouth. Secondly, this recipe uses both self-rising and regular cornmeal as well as cream-style corn making for a higher rise with a delicate crumb. The combination makes it both soft and fluffy while maintaining its shape for easy slicing into each portion or cube size pieces.
Thirdly, this Kentucky Cornbread Recipe’s pairing is versatile. It’s great to pair it as a side with chili, stew or barbeque. It’s also fantastic with sweet flavors such as honey butter or maple syrup if you’re feeling more like having it for breakfast or brunch but don’t forget the coffee!
Another reason you’ll love this recipe is the fact that it’s straightforward to make, so you do not have to worry about messing up your kitchen. The ingredients are most likely available in your pantry too! Whether you’re an accomplished cook or just starting off on your culinary journey, this recipe is ideal; there’s no need for extra baking skills or equipment either – just a mixing bowl and dish!
In conclusion, with its perfect blend of wet ingredients and dry ingredients ratios coupled with its versatility and ease of preparation, I assure you this Kentucky Cornbread Recipe will become one of your go-to recipes time after time. So why not try something new? Let’s take things up by several notches by trying out the Kentucky Cornbread Recipe today!
- 1 ½ cup self-rising cornmeal
- ½ cup self-rising flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups sour cream
- 2 eggs
- 1 small onion, chopped
- 1 cup cream-style corn
- ½ cup vegetable oil
- ^1/_2 cup shredded Colby cheese
- ^1/_4 cup chopped green onions
Note: For a gluten-free version of this recipe, make sure to use cornmeal and flour that are specifically labeled as gluten-free.
The Recipe How-To
Now comes the exciting part, where we will learn how to make this delicious Kentucky cornbread recipe. This recipe is very simple and can be mixed together in just a few minutes. So let’s get started!
- 2 cups of self-rising cornmeal
- 1 cup of self-rising flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt (Kentucky)
- 2 eggs, beaten
- 1 small onion, chopped
- 5 green onions, chopped
- 1 (8-ounce) can of cream-style corn
- 1 ½ cups of sour cream
- ½ cup of vegetable oil
Step 1: Preheat Your Oven
Preheat your oven to 450 degrees F.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the self-rising cornmeal, self-rising flour, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients
Next, mix in the beaten eggs, chopped onion, chopped green onions, cream-style corn, sour cream, and vegetable oil.
Step 4: Pour Mixture Into Skillet
Grease a cast iron skillet with butter or cooking spray. Then pour the mixture into it.
Step 5: Bake in the Oven
Place your skillet in the oven and bake for 25-30 minutes, or until the cornbread is golden brown.
Once done, remove it from the oven and let it cool for a few minutes before slicing it and serving.
That’s all there is to it! With these straightforward instructions, you’ll have mouth-watering Kentucky Sour Cream Cornbread ready to enjoy in no time at all.
Substitutions and Variations
Are you looking to switch up the flavor of your cornbread? Fear not, as there are many substitutions and variations that can be made to this Kentucky cornbread recipe.
Here are a few ideas:
– Sour Cream Cornbread: Swap out the milk for an equal amount of sour cream to add a tangy twist to your recipe.
– Pancake Cornbread: Add a little sweetness and lightness by replacing the buttermilk with pancake mix.
– Skillet Cornbread: Bake the cornbread batter in a hot, buttered cast iron skillet for a crispy crust.
– Southern Cornbread: Use all purpose flour instead of self-rising flour and skip the sugar for a classic southern-style cornbread.
– Sweet Potato Cornbread: Mix in puréed sweet potato to add natural sweetness and vitamins A and C to your cornbread.
– Black-Eyed Pea Cornbread Stuffing: Take chunks of this flavorful cornbread and turn it into a savory stuffing or dressing by adding black-eyed peas, green onions, onions chopped, 2 eggs beaten, and sausage if you like. Baked in the oven until golden brown, this make-ahead favorite is perfect for Thanksgiving.
Regardless of your choice or variations made, Kentucky cornbread is hard to get wrong – so long as you have the ingredients right!
Serving and Pairing
Once your Kentucky cornbread is out of the oven, imagine tearing into that perfectly crisp crust and feeling the warm, crumbly center melt in your mouth. This classic Southern dish is versatile enough to pair well with many sides, but it’s best served hot with butter.
The rich flavor profile of the cornbread pairs exceptionally well with spicy dishes like chili, gumbo or jambalaya. The sweetness of this recipe makes it perfect to serve alongside roasted vegetables, baked beans or barbequed chicken.
If you’re looking to indulge in some soul food classics, treat yourself to a plate of black-eyed peas and collard greens. Feel free to top off your hot breadcrumbs with jalapeno pepper jelly if you like a little tangy sweetness to accompany your Southern flair.
But don’t forget about dessert! This sweet cornbread can double as an after-dinner treat when paired with honey butter, honey drizzle or just a plain old scoop of vanilla ice cream.
Whether serving for Thanksgiving dinner or a casual family gathering, Kentucky Sour Cream Cornbread is sure to be a crowd-pleaser that will leave everyone begging for seconds.
Make-Ahead, Storing and Reheating
For those of us who prefer to plan ahead, this Kentucky cornbread recipe can be made ahead of time and stored for later use. You can store it at room temperature for up to three days or refrigerate it for up to six days. Be sure to put the cornbread in an airtight container to maintain its freshness and taste.
To reheat the cornbread, preheat your oven to 350°F and wrap the cornbread in aluminum foil before placing it in the oven. Heat it for 10-15 minutes until warmed through. Alternatively, you can also heat individual pieces of cornbread in a microwave for approximately 20 seconds on high heat.
If you have left-over cornbread from your meal, don’t let it go to waste! It’s perfect for use in other dishes like skillet cornbread stuffing or fried cornbread. You can also enjoy it as a side with black-eyed peas or sweet potato soup.
Whatever way you choose to enjoy your Kentucky cornbread, be assured that storing and reheating it is a breeze. Just follow these simple steps and make sure you always have some delicious and comforting cornbread ready when you need it.
Tips for Perfect Results
Preparing the perfect Kentucky Cornbread requires extra care, precision, and attention to detail. Here are some tips I would like to share with you to get the best result every time.
Firstly, choose the right skillet or baking dish for your cornbread. A cast-iron skillet is the classic choice for Southern cornbreads, as it evenly distributes heat for a crispy crust. If you prefer lighter and moister cornbread though, consider glass or metal baking dishes.
Secondly, measure your ingredients carefully. As your Kentucky Cornbread recipe mostly relies on baking powder and self-rising cornmeal to rise, precise measurement of these ingredients is crucial to achieve a soft and fluffy texture.
Next, mix together dry ingredients before adding in the wet ones. This will help to distribute ingredients properly and reduce the possibility of clumps in the mixture.
When whisking egg mixture, remember not to over-beat it. It’s okay if there are still some visible streaks of egg whites or yolks. Over-beating can cause the egg mixture to coagulate quickly and make your cornbread tougher.
I also suggest adding sour cream or cream-style corn to your batter for an added moisture boost when using coarser stone-ground cornmeal or whole-grain flours. Sour cream not only adds tanginess but also fat which helps with browning while cream-style corn makes your bread naturally sweeter.
Finally, let your Kentucky Cornbread cool down before slicing it. Cutting into a hot bread will cause moisture to evaporate too quickly from the center resulting in dry texture whereas completely cooled bread will be easier to handle and slice into perfect pieces.
By applying these tips throughout your cooking process, you’ll be able to serve a perfect batch of Kentucky Cornbread every time!
In conclusion, this cornbread recipe is truly a taste of Kentucky. With its special ingredients such as sour cream and creamed corn, it adds a unique touch to the traditional Southern cornbread. The recipe is versatile as well, allowing for substitutions and variations to make it your own. It can be served as a side dish, incorporated into stuffing or even used as a base for sweet cornbread.
You won’t regret trying out this Kentucky Cornbread recipe, especially when paired with your favorite main dish or accompanied by some black-eyed peas. As a culinary explorer, I guarantee that you’ll love the combination of flavors and textures that this recipe offers.
Don’t wait any longer, grab your skillet and try out this delicious Kentucky Cornbread recipe today! You won’t be disappointed.
Kentucky Cornbread Recipe
- 1 1/4 cups self-rising cornmeal
- 1/2 cup oil
- 2 eggs
- 1/4 cup onion, chopped
- 1 (8 ounce) can creamed corn
- 1 (8 ounce) carton sour cream
- Mix first 5 ingredients.
- Fold in sour cream.
- Pour into greased large black skillet.
- Bake at 400 degrees for 30 minutes.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.