Southern Style Cornbread

by V & V Supremo Foods, Inc.

5.00

35 Min

Servings

ingredients

Serve this authentic Southern Style Cornbread with a modern twist at your next family gathering. Supremo® Brand Mexican Sour Cream gives it that distinctive tanginess while Grated Sierra® Brand Cotija Cheese creates a rich crumb.

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Ingredients

2 cups

yellow cornmeal, medium coarse

2 cups yellow cornmeal, medium coarse
3 Tbsp.

baking powder

3 Tbsp. baking powder
1¼ cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

1¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
½ cup

frozen corn kernels, thawed

½ cup frozen corn kernels, thawed
2 large

eggs

2 large eggs
2 cups

Supremo® Brand Brand Mexican Sour Cream from V&V SUPREMO®

2 cups Supremo® Brand Brand Mexican Sour Cream from V&V SUPREMO®
3 Tbsp.

lard plus extra to coat skillet, melted and at room temperature

3 Tbsp. lard plus extra to coat skillet, melted and at room temperature

6 Steps to complete

1

Preheat the oven at 450°F
2

In a medium bowl, add the cornmeal and sift in the baking powder, stir well to combine. Add 1 cup Cotija Cheese and corn kernels. Stir until corn kernels are coated with the mixture.
3

In a separate bowl, crack the eggs and whisk for 30 seconds. Add the Sour Cream, whisk in one tablespoon at a time of the lard. Continue whisking for an additional minute.
4

Add the wet ingredients to the dry, stir to combine. Grease a 12”x2’’ cast-iron skillet with lard and place in the oven for 6 minutes.
5

Remove the skillet from the oven (carefully, as the handle will be hot!). Pour in the batter. Return the skillet to the oven and cook for 15 minutes.
6

Take the skillet out of the oven, carefully sprinkle the remainder of the cheese, Place back in the oven and bake for an additional 5 minutes or until the the top is golden brown. Transfer cornbread to a cooling rack serve warm or at room temperature. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

35 Min
Ingredients :

7

INGREDIENTS:

2 cups yellow cornmeal, medium coarse
3 Tbsp. baking powder
1¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
½ cup frozen corn kernels, thawed
2 large eggs
2 cups Supremo® Brand Brand Mexican Sour Cream from V&V SUPREMO®
3 Tbsp. lard plus extra to coat skillet, melted and at room temperature

DIRECTIONS:

1. Preheat the oven at 450°F
2. In a medium bowl, add the cornmeal and sift in the baking powder, stir well to combine. Add 1 cup Cotija Cheese and corn kernels. Stir until corn kernels are coated with the mixture.
3. In a separate bowl, crack the eggs and whisk for 30 seconds. Add the Sour Cream, whisk in one tablespoon at a time of the lard. Continue whisking for an additional minute.
4. Add the wet ingredients to the dry, stir to combine. Grease a 12”x2’’ cast-iron skillet with lard and place in the oven for 6 minutes.
5. Remove the skillet from the oven (carefully, as the handle will be hot!). Pour in the batter. Return the skillet to the oven and cook for 15 minutes.
6. Take the skillet out of the oven, carefully sprinkle the remainder of the cheese, Place back in the oven and bake for an additional 5 minutes or until the the top is golden brown. Transfer cornbread to a cooling rack serve warm or at room temperature. Enjoy!

Southern Style Cornbread

Notes: