These southern 3-ingredient cheesy cornmeal squares are the kind of simple, hearty bake that feels right at home at a church supper, a ball game tailgate, or a family table after a long day. Cornmeal has long been a staple across Southern kitchens, and this little casserole turns it into something extra comforting with plenty of cheddar baked right in. It is thrifty, dependable, and full of that old-fashioned goodness that proves you do not need a long ingredient list to make something folks will remember.
Serve these warm as a side with chili, barbecue, ham, fried chicken, or a big pot of beans. They are also mighty good with a spoonful of pepper jelly, a pat of butter, or alongside scrambled eggs for a simple breakfast-for-supper plate. If you are setting out a game day spread, cut them small and let folks pick them up like savory snack squares.
Southern 3-Ingredient Cheesy Cornmeal Squares
Servings: 9
Ingredients
1 cup self-rising cornmeal mix
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8-inch square glass baking dish.
2. In a medium mixing bowl, stir together the self-rising cornmeal mix, sour cream, and shredded cheddar until well combined into a thick batter.
3. Spread the mixture evenly into the prepared baking dish, smoothing the top so it bakes up nice and even.
4. Bake for 25 to 30 minutes, until the edges are deep golden brown and the center is set.
5. Let the pan cool for 10 minutes, then cut into squares and serve warm.
Variations & Tips
For a crisper edge: Bake the mixture in a well-buttered metal pan instead of glass. You will get a firmer corner and a little more browning around the outside.
For extra flavor: If you do not mind stepping past the three-ingredient charm, a spoonful of diced jalapenos or a pinch of onion powder mixes in nicely. It keeps the same homestyle spirit while adding a little kick.
For clean slices: Let the baked squares rest the full 10 minutes before cutting. That short cooling time helps the cheese settle so the pieces hold together better.
For storing and reheating: Cover leftovers and refrigerate for up to 3 days. Rewarm them in the oven or toaster oven so the edges stay pleasant and the middle turns soft again.
