Aunt Vel's Sour Cream Corn Bread!

 
As I have mentioned before, my mother comes from a family of 11 children and 6 of them are girls.  Fortunately, we still have all six of them with us.  All of my aunts are really good southern cooks and they all like to feed people.  They celebrate their birthdays by hosting a big potluck lunch in the month of those having birthdays.  There is a enough food at these lunches to feed an army.  The next time they have one, I will take pictures and post them.  You won't believe the amount of food! 
This sour cream cornbread is something that my Aunt Vel is usually asked to bring.  Aunt Vel is an amazing cook and I have never eaten anything she cooked that wasn't delicious.  There have been some things I thought I didn't like and after I ate hers, I decided I did...like tuna casserole.  When I was a kid, I was staying with her for a day and she made tuna casserole.  I didn't particularly like tuna then and in a casserole...no way!  She told me to just taste and when I did, it was one of the best things I had ever eaten in casserole form!  That is just how all of her dishes are.  She also makes fried corn that is better than any I have ever eaten.  Here is what you need for this cornbread:


Ingredients:

1 1/2 cups self rising corn meal
1 cup sour cream
2 eggs
2/3 cup oil
1 small can cream style corn or 1 cup



Combine all ingredients well.  Grease a 12 cup muffin pan with oil.  Place the muffin pan with the oil in it in a preheated 350 degree oven to get the oil in the muffin cups hot (about 5 minutes).  Carefully remove muffin tin and pour cornbread mixture into each cup up to the edge.   This cornbread does not rise up as much as regular cornbread so you can fill the cups to the top.  Bake for about 30 minutes or until nice and brown.  Remove from the oven and let it sit for about 5 minutes before removing.  It comes out easier if you wait this amount of time.  

You can bake this in an iron skillet or any other sort of pan you make cornbread in.  We just usually do the muffins with this recipe.


Aunt Vel's Sour Cream Cornbread!


62 comments:

  1. I'll bet those pot lucks are AWESOME!
    The muffins look yummy! (So does the rest of your dinner! My mouth is watering over that pork chop!)

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    1. I am seriously taking pictures of the food next time. Thanks for the nice remarks! :)

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    2. I so love your recipes and your pictures of the beautiful South! I have a question about 'self rising' cornmeal...I live on the west coast, Oregon....and I have not found 'self rising' cornmeal? Is there somethings to add to regular cornmeal to make it 'self rising'? I can't wait to me this recipe :)

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  2. My mouth is watering! Could U ship me some? I'm totally serious!

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  3. Can you use jiffy cornbread mix instead ?

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    1. NO--these ladies actually cook theirs from scratch----Jiffy just won't cut it

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    2. I was wondering what the 1 cup on the last ingredient is. "1 small can cream style corn or 1 cup" is that a substitute or are you saying a small can of cream style corn or one cup of cream style corn. Thanks! LOVE your site!

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    3. Shes saying 1 sm can is probaby 8 oz = 1cup

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    4. JIFFY has SUGAR in it. I don't know anybody in the south that puts sugar in their cornbread. Maybe in some families, but not mine, or anybody else's home where I have eaten home made cornbread. This sounds like a great recipe, gonna try it. Usually I just use self rising cornmeal, buttermilk and one or 2 eggs, depending on how much I am making. I fry mine in a skillet "hoecake" style. I sure am going to try this though!!

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  4. Oh wow this will be on our table tonight coz homemade veg. soup is simmerin,,ty for this recipe * keep em coming,,lol

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  5. Could u share the fried corn recipe with us?

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  6. Making these right now.... Hope mine turn out good, looks a little greasy in the pan.. Will let you know the final results...lol..!!!

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  7. I'm from Canada. I have never seen self-rising cornmeal. Is there a substitution for it. We have Purity cornmeal. It is used to make a hot breakfast cereal...

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    1. I'm from Tennessee and was wondering the same thing. I DO, however have Aunt Jemima self-rising mix. Would that work? THANKS!!!

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    2. I'm from Washington state and have the same problem here -- no self-rising cornmeal in any of our stores. All of the Southern cornmeal recipes I find call for self-rising and we can't get it here. There must be something we can add to it. Any ideas? Thanks!

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    3. Grannyofalot: I'm from TN, too; I'd use Martha White...same thing. All of the self-rising versions seem to have the standard correct items. MArtha White for sure already has the extras in it to make it rise. I make this version and add 2-3 Tablespoons of Jalapenos....just 'cause I can ;-> Sweetie Pie in CA

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    4. We use Aunt Jemima Buttermilk Cornbread Mix! Wonderful!

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    5. DIY self rising flour
      for ever 2 C. flour add:
      2 tsp baking powder
      1/2 tsp soda
      1 tsp salt
      you MUST SIFT 3x to get the rising effect or it will not work....very important!

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    6. If you are unable to purchase self rising cornmeal, Cracker Barrel has a great corn meal mix that cab be used in place of Martha White, White Lily mixes found in groceries in the South. OR Haage a friend ship you the corn meal mix.

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    7. I'm from Tennessee and I buy it all the time. I usually get Martha White Self Rising Corn Meal Mix. I've never had trouble finding it.

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    8. I'm in Tennessee and I use Martha White self rising corn meal. Wal Mart has it.

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  8. can you leave out can. of corn?

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  9. How about that fried corn recipe? That sounds good too!

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    1. Fried Corn is Sooo Awesome !!!!
      It was a Must-Have on Holidays !!!
      My mom is from the south & we grew up with fried corn. One of my favorites !!!
      Mom never had a recipe. She cooked everything from scratch & memory.
      Unfortunately, mom (now 71yrs. old) is in a nursing home, with Alzheimer's.
      So, the recipe for Fried Corn, would be Absolutely Great to have !!!
      Please Share !! I could continue the tradition of having it for the holidays.
      I do remember, that she always cooked it in a cast iron skillet.
      Thanks, for bringing back a Great Memory !!!

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  10. I would love the fried corn recipe, too, also creamed corn and an apple stack cake recipe. Thanks in advance.

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  11. The tuna casserole story hit home. My mom made one I liked but she's been gone now for 20 yrs and only she knew how to make it and I've not found a good one since

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  12. I have made so many of your recipes and LOVE everyone of them. I have made the corn bread above before but never put in the sour cream. It sounds so good and looks GREAT. That will be menu tonight

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  13. I can't wait to make these muffins!! I'm from Texas and Cornbread is a food group down here!!
    I love Cornbread anyway you fix it...baked, fried hot water cornbread, sticks,hushpuppies, and muffins....

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  14. what to substitute for the self rising corn meal

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    1. If u don't have self rising cornmeal add teaspoon of baking powder, 1 teaspoons salt and 1/2 cut flour. That will make it rise..... but, do u have self rising flour? do the same to plain flour to make it rise. add the salt and baking powder. hope this helps

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  15. I made my own self rising corn meal by adding 1 tablespoon baking soda and a small pinch of salt to a cup of cornmeal.

    I look forward to trying this recipe out.

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  16. Some had asked about using a cornbread mix. Self-rising cornmeal does not contain flour so I don't think a mix would work. Here's a recipe to make self-rising cornmeal: http://www.food.com/recipe/self-rising-cornmeal-255005

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  17. what to substitute for self rising

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  18. For those who cannot get self rising cornmeal, add tsp. baking powder and 1/4 tsp. salt to the plain cornmeal.

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  19. I am also from Texas & we love our cornbread! We usually have it with purple hull peas or maybe in the wintertime with homemade veg/beef soup. We make it in an iron skillet most of the time! I will try this recipe though, its sounds very good!

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  20. I don't like corn in my bread should we add more liquid or cornmeal to make up for that

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    1. Not in this recipe.... My recipe is a bit different but the cream style corn cannot be omitted.

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  21. Add some jalapeno or chili peppers and you have what we used to call Mexican cornbread. So good, even by itself.

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  22. Do you mean that the entire 2/3 cup of oil goes into the muffin tins or does the oil go into the recipe and you oil the muffin tins with other oil? No sure about this.

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  23. a potluck dinner prepared by southern cooks is certainly my favorite kind of meal

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  24. Matha White makes a self-rising Buttermilk Cornmeal mix.

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  25. What kind of oil do you use for these? Thanks, they sound great!

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  26. For The cornbread recipe it says use I can of cream corn or corn and then it stops what does that mean it looks like part of the recipe is cut off

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    1. No, its' a small can of creamed corn or 1 cup of creamed corn if you have the larger size can...like the 15 oz. size.

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  27. I'm also wanting the fried corn recipe!

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  28. you can google any of these recipes, and find what you looking for.

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  29. Lost my creamy kool ade pie that had cream cheese and some sugar....can you plz help....thanks so much

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  30. I would add sugar to this, I like sweet sornbread

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  31. I have lived in the South my whole life, Tennessee, Kentucky, Mississippi, and I have never had any trouble finding self rising cornmeal mix. I also like the Martha White corbread mix but it's all self rising. Wonder why they don't have it on the West Coast?

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    1. I have no idea. It's mostly only found in the southeast though and in a foreign country...forget about it. They don't even have self rising flour in many states outside of the south. I try to remember that and give the alternatives.

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  32. you can order white lilly self rising corn flour

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  33. Could you please print the recipes for fried corn..and also for koolaid cream pie?? Ijust had dinner a few hours ago..and now i am so hungry!! Thanks so much!!

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  34. I made these last night to go with a big pot of homemade chili. WONDERFUL!!!! My husband said they tasted like his grandmother's. Very easy and very good. Thank you for posting all of the great receipes. I call them heirloom receipes. Every one I have tried has been a winner. You rock!!!

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    1. Awww, that is so great to hear! Thank you!

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  35. Beans and cornbread are one of my favorite means. I often don't bother with home made. The beauty in the delicious looking recipe is I could just go for it and make a couple of batches and freeze them. I only cook for myself so I love "cook once and freeze a meal or two for later" which keeps me from getting tired of the same old thing for a week! Love you and thanks for the great recipes!

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  36. I wonder, the 2/3 C of oil listed in the ingredients, is that oil used to grease the muffin tin or added to the batter? The directions aren't clear.

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  37. I was wondering about the oil mentioned also.....does it all go in the pan?? Would someone please answer as I'd like to make this and don't want to mess it up!!

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    1. The oil goes in the batter. You need a little additional oil to grease your muffin tins.

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  38. I made these tonight and they turned out great! My sister-in-law said it was the best cornbread she had ever had.

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  39. Now thats what cornbread is supposed to taste like! No sugar!

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