Super-Moist Cornbread

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

 

This recipe goes with Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 35 Minutes


Ingredients

  • 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

Preparation

  1. Heat butter in a 9-inch cast-iron skillet in 400° 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 skillet.
  3. Bake at 400° for 30 minutes or until golden brown.
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