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Super-Moist Cornbread

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.


  • 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

How to Make It

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

    Skillet Cornbread
    Photo: Hector Sanchez; Styling: Heather Chadduck


  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.