These southern 3-ingredient cheesy cornmeal squares are the kind of simple, old-fashioned side dish that disappears fast at family gatherings. They bake up with a crisp golden edge, a soft savory middle, and plenty of cheesy flavor, making them a wonderful cross between cornbread and a comforting casserole. When you need something easy for holidays, potlucks, or weeknight supper, this recipe keeps things wonderfully fuss-free.
Serve these warm alongside chili, barbecue, baked ham, fried chicken, or a big pot of beans. They also fit right in on a holiday table next to turkey, dressing, and greens. For a simple family meal, I like to add a salad or a plate of sliced tomatoes to balance the richness.
Southern 3-Ingredient Cheesy Cornmeal Squares
Servings: 9
Ingredients
1 cup self-rising cornmeal mix
Directions
1. Preheat the oven to 400°F and lightly grease an 8-inch square baking dish or a well-seasoned cast iron skillet.
2. In a medium mixing bowl, stir together the self-rising cornmeal mix, sour cream, and shredded cheddar cheese until evenly combined into a thick batter.
3. Spread the batter evenly in the prepared dish or skillet, smoothing the top so it bakes up nice and even.
4. Bake for 20 to 25 minutes, or until the top is golden brown, the edges are crisp, and the center is set.
5. Let the pan cool for 5 to 10 minutes, then cut into squares and serve warm.
Variations & Tips
For extra cheese lovers: Stir in an additional 1/2 cup shredded cheddar if you want a richer, gooier center. The edges will still crisp up beautifully, but the middle will stay a little softer.
For a milder texture: If your family prefers a less crumbly square, let the batter rest for 5 minutes before spreading it in the pan. That gives the cornmeal a little time to hydrate and helps the texture bake up more evenly.
For easy slicing: A short cooling time really helps. If you cut too soon, the squares can fall apart a bit, but after 5 to 10 minutes they hold their shape much better.
For a crispier edge: A cast iron skillet is your best friend here. It gives the corners and edges that extra bit of Southern-style crunch that makes these so hard to stop eating.
For picky eaters: Use a mild cheddar instead of a sharp one for a softer cheese flavor. This is a nice little trick when serving kids or anyone who likes simple, familiar flavors.
