Ingredients

The following ingredients have 14 Servings
  • 5 cups self rising cornmeal mix (I used Aunt Jemima)
  • 5 tbsp all purpose flour
  • 5 tsp granulated sugar
  • 2 1/2 cups whole milk (room temperature)
  • 6 large eggs (room temperature and beaten)
  • 8 oz sour cream (room temperature)
  • 1/2 cup salted butter (melted)
  • 1/3 cup vegetable oil

Instruction

  • Preheat oven to 375 degrees.
  • To a large mixing bowl, whisk together cornmeal, flour and sugar.
  • Add milk to beaten eggs then add egg mixture to dry ingredients.
  • Next add sour cream and whisk together and finally add melted butter and whisk until well combined. Consistency will be slightly runny.
  • Heat very large 17 inch cast iron skillet over high heat on the stove. Tip: Add a few droplets of water and once the water dances in skillet, it is ready!
  • Once ready, add vegetable oil to skillet then remove pan from heat.
  • Pour cornbread mixture into skillet (oil will bubble) and bake for 35-45 minutes or until toothpick inserted in center comes out slightly clean (make sure not to overbake and dry out the cornbread too much) and is golden brown.
  • Remove skillet from oven and let cool for 20 minutes before releasing from pan.
  • Allow cornbread to cool to room temperature.