Super-Moist Cornbread

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

Yield: 8 servings
Recipe from Southern Living

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Recipe Time

Total: 40 Minutes


  • 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


  1. 1. Preheat oven to 400°. Heat butter in a 9-inch cast-iron skillet in oven 5 minutes or until butter melts.
  2. 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. 3. Bake at 400° for 30 minutes or until golden brown.
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