Silky Smooth Cornbread

Made with sour cream and creamed corn, this cornbread recipe is ultra moist and silky smooth. Pair it with your favorite chili!

Hate dry cornbread? Try our super moist and velvety corn bread recipe. The secret is creamed corn and sour cream which create an amazingly moist and smooth texture. Pair it with your favorite chili or Mexican food recipe.

Is corn bread healthy?

Corn includes a number of vitamins and minerals. When made into a bread you are adding carbs, salt and a source of moisture, ussually butter or oil. Store bought or a box mix can be convenient, but you lose control of the ingredients and the result can impact its health profile.

This recipe will yield a terrific tasting product and you can be certain what you are consuming. It’s also simple to make. Bottom line, corn bread can be enjoyed in moderation.

How do I make corn bread at home?

This is extremely simple to make. You will need two mixing bowls, one for wet and the other for the dry ingredients. Mix the wet and dry ingredients in their respective bowls. Then combine, mixing just enough where the dry ingredients are wet. Do not over mix. If you enjoy spice, add a small can or jar of pickled jalapeños to the batter. Place in a buttered cast iron skillet or equal sized baking pan. Bake for 35-40 minutes until the bread browns and begins to pull from sides of pan.

Corn Bread

Recipe by Joe and Susie

5.0 from 1 vote

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Velvety smooth corn bread recipe

Ingredients

• Dry Ingredients:

• 1 1/4 cups all purpose flour

• 3/4 cup corn meal

• 1/4 cup brown sugar

• 2 tsp baking powder

• 1/2 tsp salt

• Wet Ingredients:

• 1/2 stick butter melted

• 2 eggs

• 8 oz sour cream

• 1 can creamed corn

Directions

• Combine dry ingredients in a medium sized bowl.
• In a separate bowl, mix together wet ingredients.
• Slowly add wet ingredients to the dry ingredients while mixing. Once combined, stop. Do not over-mix.
• Grease a 10 inch cast iron pan, or 9 x 9 baking pan.
• Place in 350 degree oven. Bake for 35-40 minutes. Check for doneness by sticking with a toothpick. If toothpick comes out clean cornbread is done.

Notes

• You can substitute 3 tbs honey for the brown sugar.
• Feel free to add pickled jalapeños to the mix for additional spice and flavor.
• Serve as a side to chili
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