I enjoy making this cornbread recipe. Besides the wonderful aroma that is coming from the oven when its baking, this cornbread recipe is also moist and sweet. If you are lactose intolerant or have a gluten allergy this cornbread is not for you. For everyone else, this recipe is a must try. You can prep and mix this recipe, place it into the oven. While the cornbread is in the oven you can cook your main dish and other side dishes.
Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Combine the dry and wet ingredients to make your cornbread recipe batter. Pour the batter into an 8 inch square pan and bake a 400 degrees Fahrenheit for 20 to 25 minutes. Cut into squares and serve.
Most cornbread recipes does not call for sugar but this one does. That is what makes this recipe so special!
Cornbread goes well with barbecue. It is a standard side dish for barbecue. I like having a side of cornbread with chili. The thought of just dipping the cornbread into the chili liquid juices, just makes my mouth water. Cornbread goes well with any fried chicken or fried pork chop meal as well.
Try this cornbread recipe and let us know your thoughts.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 large egg
- 1 cup sour cream
- 1/3 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan.
- In a large bowl, combine the cornmeal, flour, sugar, baking power, and salt.
- In a medium bowl, combine the egg, sour cream, milk and melted butter.
- Stir wet ingredients into dry ingredients just until moistened.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes.
- Cut into squares.
