Summary
Preparation time: 10 minutes Cooking time: 25-30 minutes Total time: 40 minutes Servings: 9-12 pieces Difficulty: Easy
Why You’ll Love This Recipe
- Exceptionally moist texture that doesn’t dry out quickly like traditional cornbread
- Dense enough to stand up to hearty stews and chilis without falling apart
- Perfect balance of sweetness and corn flavor with a slight tanginess from the sour cream
- Simple, pantry-friendly ingredients that don’t require a special shopping trip
- Quick to prepare alongside your main dish with minimal hands-on time
- Makes an excellent base for additions like cheese, herbs, or corn kernels
- Versatile enough to complement both winter comfort foods and summer barbecues
- The substantial texture makes it filling enough to serve as a significant part of the meal
Kitchen Equipment You’ll Need
- 8×8 inch or 9×9 inch baking pan
- Mixing bowl (medium to large)
- Small bowl for wet ingredients
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Optional: parchment paper for easier removal and cleanup
Tips for Success
- Bring refrigerated ingredients (eggs, sour cream, butter) to room temperature before mixing
- Don’t overmix the batter; stir just until ingredients are combined to avoid toughness
- Use full-fat sour cream for the best moisture and texture
- For a darker golden crust, brush the top with melted butter before baking
- Test for doneness with a toothpick inserted in the center – it should come out with a few moist crumbs, not wet batter
- Allow the cornbread to cool for at least 10 minutes before slicing for cleaner cuts
- For extra flavor, preheat your baking pan with a tablespoon of butter before adding the batter
- If using cast iron, make sure it’s well-seasoned to prevent sticking
Ingredients
- 1 cup yellow cornmeal (stone-ground preferred)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- Optional: 1 cup fresh or frozen corn kernels (thawed if frozen)
Directions
- Preheat your oven to 400°F (200°C). Grease an 8×8 inch or 9×9 inch baking pan thoroughly, or line with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs lightly, then stir in the sour cream, milk, melted butter, and honey until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined. The batter will be thick and slightly lumpy. (If using corn kernels, fold them in now.)
- Pour the batter into the prepared baking pan and spread e