The proper way to make Cornbread came be debated for an eternity. All I know is this is the recipe that we love up in here. Yes, it does use sugar (apparently, this is a hot-button ingredient.) Yes, I add cheese. It calls for sour cream as opposed to buttermilk, which I quite like because buttermilk is not always on hand in my refrigerator, but sour cream IS always in my refrigerator. You can add fresh or frozen corn. I’m sure canned works, too, just drain!!
Leftovers are very very good the next day, toasted with some butter, natch.
Cornbread
Course: SideCuisine: AmericanDifficulty: Easy8
servings20
minutes20
minutesIngredients
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. granulated sugar
1/2 tsp. salt
1/2 tsp. chili powder
2 large eggs
1/2 cup sour cream
1 cup half-and-half
6 Tbsp. (3/4 stick) butter, melted, cooled slightly, divided
2/3 cup fresh or frozen corn, thawed and drained if frozen
2/3 cup shredded cheddar cheese
Directions
- Position a rack in the center of the oven and preheat to 400 degrees Fahrenheit.
- Generously butter the sides and bottom of an 8- or 10-inch skillet. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and chili powder.
- In a medium bowl, whisk together the eggs, sour cream, half-and-half, 4 Tbsp of the melted butter and corn.
- Add the egg mixture to the corn mixture and stir until just combined. Stir in shredded cheese. Do not overmix.
- Heat the skillet over medium heat. Pour the cornmeal batter into the skillet, jiggling the skillet slightly to level out the batter.
- Bake in the oven for 10 minutes. Remove the skillet from the oven and pour the remaining 2 Tbsp. of melted butter over the top. Return to the oven and continue baking until golden brown and a toothpick inserted in the center comes out clean, about 10 more minutes. Cool. Cut into wedges and serve.
