Estimated reading time: 5 minutes
If there’s a pot of chili on the stove, I want a piece of warm cornbread alongside it. And if I’m cutting it, I’m taking a corner piece. This is my favorite cornbread recipe because the edges turn golden, the middle stays soft, and there’s just enough sweetness to make me want another piece.
The sour cream is what I love about this recipe. It keeps the inside tender, while the honey gives it a mellow sweetness that goes especially well with a smoky barbecue dinner or a big bowl of soup. If you like your cornbread on the sweet side like I do, try a warm piece with another little drizzle of honey.
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This is an easy one to mix up while dinner’s cooking. I use a square pan when I want pieces that are easy to cut and share. A cast-iron skillet is a good choice when everyone wants an edge piece.
Table of contents
Why You’ll Love This Cornbread
- Golden edges and a tender middle. You still get that little bit of texture from the yellow cornmeal.
- Two bowls and a whisk. Stir the wet ingredients into the dry, then it’s ready for the pan.
- It goes with more than chili. Put it out with soup or barbecue, or warm up a leftover square for breakfast and spread it with jam.
Ingredients You’ll Need
- Yellow cornmeal and all-purpose flour. Equal amounts give the bread its cornmeal flavor and a soft crumb that holds together when you slice it.
- White sugar and honey. The sugar sweetens the batter, while the honey adds a little flavor of its own.
- Baking powder and salt. Baking powder gives the cornbread its lift, and salt balances the sweetness.
- Milk, sour cream, and one large egg. The milk brings the batter together, the sour cream keeps the crumb tender, and the egg helps the bread hold its shape.
- Melted butter or vegetable oil. Use butter if you want that buttery flavor in the bread. Vegetable oil works in the same amount.
How to Make This Cornbread Recipe
- Get the pan ready. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
- Mix the wet ingredients. In a separate bowl, whisk the milk, melted butter or vegetable oil, sour cream, honey, and egg until evenly combined.
- Fold the batter together. Pour the wet mixture into the dry ingredients. Use a spatula to gently fold everything together just until the dry streaks disappear. Then spread the batter in the prepared pan and smooth the top.
- Bake until golden. Bake for 20–25 minutes. Look for a golden top and a few crumbs on a toothpick inserted in the center. If the toothpick picks up wet batter, give the cornbread another couple of minutes and check again. Serve warm or at room temperature.
Nettie’s Tips and Variations
- Let the melted butter cool a little. Give it a few minutes before whisking it into the egg and milk.
- Stop mixing as soon as the batter comes together. A few little lumps are fine. I like to sweep the spatula along the bottom of the bowl once at the end to catch any dry flour hiding there.
- Start checking at 20 minutes. Ovens and pans bake a little differently. Pull the cornbread when the top is golden and the toothpick has just a few crumbs so the middle stays tender.
- Try cheddar and jalapeño for a sweet-and-spicy version. Fold in a small handful of shredded sharp cheddar and a little finely diced jalapeño just before spreading the batter in the pan.
FAQ
Can I use a cast-iron skillet for this cornbread?
Yes. Grease the skillet, spread the batter evenly, and bake at the same temperature. Start checking at 20 minutes since the depth of the batter can vary with the size of your skillet.
Can I make cornbread muffins with this batter?
Yes. Grease a muffin tin and fill the cups about two-thirds full. Bake at 375°F and start checking at 15 minutes. Look for golden tops and a few crumbs on a toothpick.
Can I make honey sour cream cornbread the day before?
Absolutely. Bake it the day before, let it cool completely, and wrap it tightly. Warm it briefly before serving if you like it warm enough to melt the butter right into the top.
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Cornbread Recipe
Equipment
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 Tbsp honey
- 1 large egg
- 1 cup milk
- 1/4 cup sour cream
- 1/4 cup butter melted or vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or cast-iron skillet
- In a large bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a separate bowl, combine the milk, melted butter, sour cream, honey and eggs.
- Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out with a few crumbs stuck to it. Serve warm or at room temperature.