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!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: bread
- Method: baked
- Cuisine: American
Ingredients
Scale
1 tablespoon each of vegetable shortening and butter, for skillet
2 cups all-purpose flour
2 1/4 cups coarse or medium ground corn meal (we used Bob’s Red Mill medium ground)
2 1/2 tablespoons baking powder
1 1/2 teaspoons salt
3 whole eggs
1 cup full fat sour cream
1/2 cup honey
1 14.5-ounce can creamed corn
3 tablespoons melted butter
6 tablespoons canola oil
Instructions
- Preheat oven to 350 degrees F with rack in upper third of oven.
- Place one tablespoon of vegetable shortening and one tablespoon of butter into an 11” cast iron skillet and place in the oven to heat and melt the fat.
- In a large bowl, whisk flour, corn meal, baking powder and salt.
- In a medium bowl beat the eggs, then whisk in the sour cream, honey, creamed corn, melted butter and oil.
- Whisk the wet ingredients into the dry ingredients to combine.
- Scrape the batter into the hot skillet and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a rack for at least 30 minutes to set up then cut into ten wedges and serve.
Find it online: https://www.afamilyfeast.com/cornbread/
