Go Back
–+ servings
Black Folks Southern Homemade Cornbread

Black Folks Southern Soul Food Cornbread

My Southern soul food cornbread has golden edges and a moist, tender center, made from scratch with cornmeal, butter, cream cheese, and heavy whipping cream. This slightly sweet cornbread is my signature balance of rich, buttery flavor and tender texture—without an egg in the batter.
Print Recipe Pin Recipe ⭐️ View Shaunda Necole on Google Save Recipe!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer, Bread
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 311kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Handheld or stand mixer (optional)
  • 8″ cast-iron skillet or, an 8-inch cast-iron skillet or similar-sized baking pan
  • Medium-size mixing bowl

Ingredients

  • 1 cup yellow cornmeal medium grind
  • ⅔ cup all-purpose flour
  • 4 tablespoons butter unsalted
  • 2 teaspoons baking powder
  • ¼ cup sugar granulated
  • ⅔ cup cream cheese You can use softened cream cheese, but I prefer whipped cream cheese.
  • 1 cup heavy whipping cream

Instructions

  • Preheat the oven to 350°F.
  • Place the butter in an 8-inch cast-iron skillet or similar-sized baking pan. Melt it in the oven for approximately 5 minutes.
  • While the butter is melting, combine the cornmeal, flour, baking powder, sugar, cream cheese, and heavy whipping cream in a medium mixing bowl.
    Cornbread batter in stand mixer
  • Carefully pour the melted butter from the skillet into the mixing bowl. Mix until the batter is thoroughly combined and smooth.
    Melted butter being added to yellow cornmeal
  • Pour the cornbread batter back into the warm skillet or baking pan.
  • Bake at 350°F for 20-25 minutes, until the edges are crisp and golden and the center is set. To check doneness, insert a toothpick into the center. A few moist crumbs are fine; wet batter means the cornbread needs additional baking time.
    Old-Fashioned Jiffy Cornbread Recipe With Cream Cheese
  • Remove the cornbread from the oven and let it rest for 5-10 minutes before slicing. Serve and enjoy!
    Cornbread slice lifted from the cast-iron skillet

Notes

🥄 Shaunda says: Cream cheese and heavy whipping cream give this cornbread its signature rich, moist texture. You can use softened cream cheese, but I prefer whipped cream cheese because it incorporates smoothly into the batter without the extra step of softening it first.
Doneness: A few moist crumbs on a toothpick are okay. Wet batter means the center needs more time.
Pan size: This recipe is tested in an 8-inch cast-iron skillet or similar-sized baking pan.
Rest before slicing: Let the baked cornbread rest for 5-10 minutes so the crumb can settle and the slices hold together more cleanly.

Nutrition

Calories: 311kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 182mg | Potassium: 139mg | Fiber: 2g | Sugar: 9g | Vitamin A: 704IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

Save it so you can make it!Pin this recipe to remember it later.