Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.
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1/4 cup Land O Lakes® Butter, softened
3 tablespoons sugar
2 large Land O Lakes® Eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg, at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
- Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.
- This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F, 18-22 minutes. 9 servings
- Spray pan with no-stick cooking spray before baking quick breads like cornbread.
Explore reviews fromour online community
Very good! I used King Arthur ‘s Gluten Free flour blend and reduced the sugar to only 2 TBSP. Baked in a cast iron skillet so reduced heat to 375 after the skillet was hot. Was so soft and light! Now my family’s favorite recipe!
This is now my go to cornbread recipe. In fact I am making it now to put in dressing :)
Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.