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.
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.
You May Like
NaNaMO1's Review
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
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.
KikiLikes2Cook's Review