This Sour Cream Cornbread: Moist, Tender, and Delicious!

Instructions

Step 1: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper.

Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 3: In another bowl, whisk together the eggs, sour cream, milk, and melted butter until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

Step 5: Pour the batter into the prepared pan and smooth the top.

Step 6: Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 7: Let cool slightly before slicing into squares. Serve warm with butter or honey.

Storage Information

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months; thaw and reheat in the oven or microwave before serving.