Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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
This is now my go to cornbread recipe. In fact I am making it now to put in dressing :)
This is so good! I followed the recipe except for the sour cream as I always use thick yogurt, and the flour, as I did half all-purpose and half corn flour. Next time I will probably just use all-purpose as mine came out slightly crumbly. I will make this again for sure!
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.