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.
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.