Yum, I love cornbread! I think it should have a hint of sweet, a bit of crunch, and it should be moist. When I was flipping through a Southern Living magazine that Ron bought me for Christmas, I found a recipe that I wanted to try. Actually I found about 50 recipes I wanted to try, but this was one for cornbread.
I have to admit that I’ve only made cornbread one other time from scratch and it was kind of a bomb. Since then I’ve gotten by using the Jiffy cornbread mix that comes in a box. Yes, that’s right, the $0.59 box of cornbread is what I had resorted to using, until now. When I made this recipe for the first time I was either really hungry (which I could have been) or it was just so darn good, because I could have eaten the whole pan and not eaten a spoonful of the chili it was supposed to complement. Enjoy!
Makes 8 servings
1/3 cup butter
1 (8-oz) container of sour cream
2 large eggs, lightly beaten
1 (8 1/4-oz) can cream-style corn
1 cup self-rising white cornmeal mix
Preheat oven to 400 degrees. Heat 1/3 cup butter in a 2-qt baking dish in the oven for 5 minutes or until butter melts.
Whisk together sour cream, eggs, and cream-style corn in a medium bowl. Whisk in 1 cup cornmeal mix just until combined. Whisk into melted butter. Pour batter into baking dish.
Bake for 30 minutes or until golden brown.