This is our “go to” cornbread recipe and we think it’ll become yours too. Deliciously moist and flavorful, it just needs a pat of sweet butter to make it irresistible.
This is our “go to” cornbread recipe and we think it’ll become yours too. Deliciously moist and flavorful, it just needs a pat of sweet butter to make it irresistible.
3 Eggs
1 cup sour cream
1 cup buttermilk
1/2 cup butter, melted (1 stick)
1/2 cup vegetable oil
3 tablespoons honey, optional
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 teaspoons salt
1 1/2 teaspoons. baking powder
1/2 teaspoon baking soda
1 (15.25-ounce) can Green Giant® Whole Kernel Sweet Corn, drained
Preheat oven to 400°F. Spray an 8×8-inch baking pan with cooking spray.
In a large bowl, whisk eggs until well combined.
Add sour cream, buttermilk, melted butter, vegetable oil and honey (if using) and whisk until fully combined.
In a separate bowl, whisk together flour, cornmeal, salt, baking powder and baking soda.
Add dry mixture to sour cream mixture and stir to combine. Fold in corn.
Transfer batter to prepared pan and bake for 30 to 35 minutes, until golden brown.
Cool on a rack for 10 minutes before cutting.
