The Best Cornbread Ever Sour Cream Cornbread
Soft, tender, and irresistibly moist, *The Best Cornbread Ever Sour Cream Cornbread* is a game-changer for cornbread lovers everywhere. This delightful recipe combines the richness of sour cream with the natural sweetness of honey for a perfectly balanced flavor. A blend of yellow cornmeal and all-purpose flour creates a classic crumb that's light yet sturdy, while melted butter ensures every bite is decadently delicious. Ready in just 35 minutes, this easy-to-make cornbread is baked to golden perfection in an 8x8-inch pan or cast-iron skillet, making it ideal for family dinners or potluck gatherings. Whether served warm with a pat of butter or drizzled with extra honey, this cornbread is guaranteed to become a new favorite. Keywords: sour cream cornbread, moist cornbread recipe, best cornbread ever.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 3 tablespoons honey
- 2 pieces large eggs
- 1 cup sour cream
- 0.5 cup whole milk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or cast-iron skillet generously with butter or non-stick spray.
Melt the butter in a microwave-safe bowl or small saucepan. Allow it to cool slightly before use.
In a large mixing bowl, whisk together the sugar, honey, and melted butter until smooth and well combined.
Add the eggs to the mixture one at a time, whisking thoroughly after each addition.
Stir in the sour cream and milk, mixing until the wet ingredients are smooth and creamy.
In a separate bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Whisk to ensure even distribution of the dry ingredients.
Gradually fold the dry ingredient mixture into the wet ingredients. Mix until just combined—do not overmix. The batter will be thick.
Pour the batter into the greased baking dish or skillet and smooth out the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving.
Serve warm with butter, honey, or your favorite topping. Enjoy!
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 391.9 g | 143% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 174.0 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 558 mg | 43% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
