Prep Time
10 Mins
Bake Time
35 Mins
Yield
Makes 8 servings

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

 

How to Make It

Step 1

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

Step 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 skillet.

Step 3

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

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