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!