Prep Time
10 Mins
Bake Time
35 Mins
Yield
Makes 8 servings

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

 

How to Make It

Step 1

Heat butter in a 9-inch cast-iron skillet in 400° 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 skillet.

Step 3

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

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Ratings & Reviews

KikiLikes2Cook's Review

dunwoodygal
April 03, 2009
How disappointing! This cornbread was very bland. I made this for a dinner party, and had to appologize to my guests for

NaNaMO1's Review

NaNaMO1
January 07, 2009
My husband and I loved this cornbread. It is very nicely moist and firm. The corn kernels add a nice texture. It comes out of the pan looking like a picture from a magazine. I would not hesitate to serve this to guests or take to a coverd dish supper. I might add a little salt next time.

dunwoodygal's Review

KikiLikes2Cook
December 21, 2008
I served this with chili with butternut squash and it was sooo... good It was very moist and had a good crisp crust, I would recommend it as a "go to" cornbread recipe.