Southern Soul Food Cornbread

Soul food cornbread balances crispy edges, a moist interior, and flavorful sweetness. This Southern from-scratch recipe achieves this beautifully by using cornmeal for those ideal edges, heavy whipping cream for a rich and moist texture, and blending sugar, butter, and cream cheese to create the ultimate harmony of savory and sweet!

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Appetizer, Bread

Cuisine: Soul Food, Southern Food

Servings:

Calories: 293kcal

Author: Shaunda Necole

Equipment

Hand-held or stand mixer with a mixing bowl
8″ cast-iron skillet or an 8″ similar-sized baking pan

Ingredients

1 cup cornmeal medium grind
⅔ cup all-purpose flour
2 teaspoons baking powder
4 tablespoons butter unsalted
1 cup heavy whipping cream
1 tablespoon sugar granulated
⅔ cup cream cheese softened or whipped

Instructions

Preheat the oven to 350 degrees F.
Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.
While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy cream in a medium-size mixing bowl.
Pour the melted butter from the skillet or baking pan into the mixing bowl and mix all the ingredients until thoroughly combined and smooth.
Pour the cornbread batter into the baking pan or skillet.
Bake at 350 degrees F for 20-25 minutes or until the cornbread's edges are crisp and the top is golden. (You can insert a toothpick into the center of the bread and then pull it out. The cornbread is not fully cooked if the toothpick comes out with moist crumbs.)
Remove the cornbread from the oven and let it rest for about 5-10 minutes to make slicing easier. After resting, slice, serve, and enjoy!

Nutrition

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