Total Time
40 Mins
Yield
8 servings

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

How to Make It

Step 1

Preheat oven to 400°. Heat butter in a 9-inch cast-iron skillet in 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 hot skillet.

Step 3

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

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