Best Cornbread Ever

 The Best Cornbread is made in a hot cast iron skillet with coarsely ground corn meal, honey, creamed corn, butter – and sour cream – our secret ingredient which makes this cornbread super moist and delicious!

The Best Cornbread Recipe

I don’t like to brag, but this really is the Best Cornbread Ever!

It’s golden and crispy on the outside, moist on the inside, with a perfect, tender crumb texture. Sour cream is added to the batter – lending richness as well a slight tang to the cornbread.

You’ll also taste that distinctive corn flavor in every bite – from the corn meal as well as creamed corn – plus a touch of buttery sweetness that perfectly complements a bowl of spicy chili, or ribs slathered with a smoky barbecue sauce.

To make the best cornbread – it takes a combination of the right ingredients, as well as the proper cooking technique. We share all our tips and tricks below so you can make the very Best Cornbread Ever!

• It’s loaded with sweet corn flavor and has the perfect moist texture thanks to sour cream in the batter.
• This skillet cornbread is so easy to make – no need to buy a boxed mix.
• Our cornbread goes with so many delicious meals – chili, soup, ribs and other barbecued meats, or it’s delicious simply slathered in butter.

• Corn Meal – We recommend medium-ground or coarsely-ground yellow corn meal. It will add a gorgeous golden color to your cornbread, and the coarser meal adds texture and flavor. A finely ground corn meal will yield a denser cornbread.
• Sour Cream – This adds moisture as well as richness. A full-fat plain yogurt can be swapped in if that’s what you have on hand.
• Honey – This adds touch of sweetness and flavor, as well as moisture to the batter. If you prefer a milder sweetness, agave nectar could be used instead.
• Creamed Corn – Buy a quality brand of canned creamed corn. This adds flavor to the cornbread, plus you’ll see and taste little bits of corn in the finished bread.
• Butter – We typically cook and bake with unsalted butter, but either will work in this recipe. Melted butter is added to the cornbread batter and it’s also used in the bottom of the skillet when baking the bread.
• All-Purpose Flour
• Baking powder
• Kosher Salt
• Eggs
• Canola or Vegetable Oil
• Vegetable Shortening (aka Crisco) and More Butter – Melted together in the skillet for baking.

1. Add shortening and one tablespoon of the butter to the bottom of a cast iron skillet. Place in a preheated oven and allow the skillet to get very hot.
2. Whisk dry ingredients in large bowl.
3. Whisk wet ingredients in medium bowl.
4. Pour wet ingredients into the bowl with the dry ingredients and whisk to combine.
5. Scrape batter into heated pan.
6. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool slightly to firm up.
8. Slice into wedges and serve.

• Can I make Best Cornbread Ever ahead of time?  Yes, but we think cornbread is best freshly baked. You could premix the dry ingredients in one bowl and the wet ingredients in another. When ready to bake, whisk the wet and dry ingredients together, then bake in a hot cast iron skillet per the recipe.
• How do I store leftovers?   Store at room temperature for up to three days in an air tight container.
• How do I reheat cornbread?  You can wrap it in foil and warm back up in the oven.
• Can I freeze?  Yes, wrap tightly in plastic wrap before freezing.

This cornbread recipe originally appeared on A Family Feast in 2013. We’ve updated the post and photos, and made a few minor tweaks to the recipe.

---

---