Cornbread – Tennessee Sour Cream

Double Batch Ingredients

Inspired by a recipe from an old Tennessee church cookbook.  Many southern recipes call for self-rising flour or self-rising cornmeal.  It is difficult to find this north of the Mason-Dixon line so you need to add some extra ingredients.

A single batch of this is perfrect for a 10″ cast iron skillet.

You can double it to ge about 2″ thick cornbread in a large skillet or dutch oven.

I ran out of sour cream and substituted 8oz of cream cheese and 1/4 cup of vodka.  Melted that along with the butter in a 10″ cast iron skillet and stirred in the dry ingredients before baking.  It was good.  I also ran out of white cornmeal and used all yellow and it was still good.


  • 1 stick of butter
  • 3 eggs
  • 3/4 Cups Self Rising Yellow Cornmeal
  • 3/4 Cups Self Rising White Cornmeal
  • NOTE:  If you cannot get Self Rising, add 2.25 teaspoons of Baking Powder and 3/4 teaspoon of salt to the recipe.
  • 3/8 – 1/2 Cup Granulated Sugar
  • 8 oz. Sour Cream
  • Optional but highly recommended: 1/4 Cup of finely chopped and seeded jalapeno peppers.  1/2 cup will light your fire.
  • Optional but highly recommended: 1/2 Cup of sharp cheddar cheese.


  1. Preheat the oven to 350 degrees.
  2. Melt the butter in the bottom of a large frying pan or dutch oven.
  3. Mix the remaining ingredients and pour them into the pan.
  4. Cook uncovered for 30 minutes or until a toothpick inserted in the center comes out clean and the top begins to look dry and starts to crack.
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