This golden sweet cornbread recipe is an easy one-bowl sweeter spin on a southern classic.
What makes my cornbread recipe special is the use of yellow cornmeal in addition to self-rising cornmeal traditionally used. Self-rising cornmeal is usually pale in color compared to yellow cornmeal. So the addition of the latter gives it that pretty golden color.
I also use a little bit of sour cream to give it some richness and moisture. Cornbread can be dry in general. Especially if you’re stricly using cornmeal. I know that some true blue southern cooks don’t believe flour has any business in a cornbread batter but I find it too dry without it.
Another sore issue is whether or not sugar should be invited to the party. Well, call me a party crasher because I do not, I repeat, do not like cornbread without sugar. If it ain’t sweet I don’t want it. I grew up on boxed Jiffy mix with about a cup of sugar, lol. If that revokes my southerner card then I’ll drop in the mail tonight!
But in all seriousness, this recipe isn’t too sweet. I promise. You could absolutely positively serve a slice of this with any chili, gravy, or sopping sauce you can think of. What you get here is a moist, slightly sweetened, fluffy slice of goodness. Serve it warm with butter and honey and everybody will love ya.
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- 1 c self-rising cornmeal
- 1/2 c yellow cornmeal
- 1/2 c all purpose flour
- 1/2 c granulated sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1/2 c + 2 tbsp unsalted butter divided
- 1 c milk
- 1/2 c sour cream
- Add the both types of cornmeal, flour, sugar, salt, and baking soda to a mixing bowl to blend. Follow by adding the eggs, milk, melted butter, and sour cream. Beat until smooth.
- Melt the 2 tbsp of butter in a cast iron skillet. Pour the batter into the skillet and bake in a preheated oven at 375 degrees for 25 minutes.