Super-Moist Cornbread

Southern Living
You can bake this cornbread one day in advance. Allow it to cool completely; then wrap tightly in aluminum foil or plastic wrap.


Makes 8 servings


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1/3 cup butter
1 (8-oz.) container sour cream
2 large eggs, lightly beaten
1 (8-oz.) can cream-style corn
1 cup self-rising white cornmeal mix


Prep: 10 Minutes
Bake: 35 Minutes

Heat butter in a 9-inch cast-iron skillet in 400° oven 5 minutes or until butter melts.

Combine sour cream, eggs, and corn in a medium bowl. Whisk in cornmeal mix just until combined. Whisk in melted butter. Pour batter into skillet.

Bake at 400° for 30 minutes or until golden brown.

Created date

May 2008