Why You’ll Love This Recipe
- Super Moist Texture : The sour cream adds richness and ensures the cornbread stays tender and moist.
- Dense & Satisfying : Unlike lighter, cakey cornbreads, this version has a hearty, dense crumb that’s perfect for soaking up sauces.
- Easy to Make : Simple ingredients and straightforward steps make this recipe foolproof.
- Versatile Pairing : Perfect with soups, stews, roasted meats, or even topped with honey or butter for a sweet treat.
- Crowd-Pleasing : Always a hit at gatherings, potlucks, or family meals.
Ingredients You’ll Need
Serves 8–10
For the Cornbread:
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar (adjust to taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs , lightly beaten
- 1 cup sour cream (full-fat works best for richness)
- 1/2 cup whole milk
- 1/4 cup unsalted butter , melted and cooled
- 1 tsp pure vanilla extract (optional but recommended)
Optional Toppings:
- Softened butter
- Honey
- Jam or preserves
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) . Grease a 9x9-inch square baking pan or a cast-iron skillet for an authentic touch.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together the eggs, sour cream, milk, melted butter, and vanilla extract (if using) until smooth.
Step 4: Make the Batter
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
Step 5: Bake
- Pour the batter into the prepared baking pan or skillet and spread it evenly.
- Bake for 25–30 minutes , or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Let the cornbread cool in the pan for 5–10 minutes before slicing.
- Serve warm with softened butter, a drizzle of honey, or your favorite toppings.
