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Super-Moist Cornbread

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

Southern Living DECEMBER 2006

  • Yield: Makes 8 servings
  • Prep time:10 Minutes
  • 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

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

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.

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

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Super-Moist Cornbread recipe

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