Super-Moist Cornbread

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


+ Add To Shopping List
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


Total: 40 Minutes

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

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

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

Created date

November 2010