Ingredients
Scale
- 1½ cups (207g) yellow cornmeal: This is the star ingredient that gives cornbread its signature texture and flavor
- 1½ tablespoons plus ½ teaspoon baking powder: This helps the bread rise and stay light
- ¾ teaspoon salt
- Freshly ground black pepper, to taste: Just a pinch adds a nice subtle warmth
- 2 large eggs, lightly beaten: These help bind everything together
- ½ cup (118ml) vegetable oil: Keeps the bread moist and tender
- 1 cup (227g) sour cream: This is what makes the texture so incredibly tender
- 1 can (14.75 oz/418g) sweet cream style corn: Adds sweetness and little pockets of corn throughout
Instructions
- Preheat Your Oven: Start by heating your oven to 400°F. This high temperature helps create a nice golden crust.
- Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, salt, and a few grinds of black pepper.
- Add the Wet Ingredients: Make a well in the center of your dry ingredients, then add the beaten eggs, vegetable oil, sour cream, and the entire can of creamed corn. Gently fold everything together until just combined. Don’t overmix – a few lumps are fine and actually help keep the bread tender.
- Prepare Your Pan: Lightly grease a 10-inch cast iron skillet. The cast iron gives you that crispy bottom crust that makes cornbread extra special.
- Bake Until Golden: Pour the batter into your prepared skillet and spread it evenly. Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Prep Ahead: You can mix the dry ingredients up to 2 days in advance and store them in an airtight container.
- Cast Iron Magic: If you have a cast iron skillet, use it! The heavy bottom creates an amazing crust. If you don’t have one, a regular 9×13 baking dish works fine.
- Don’t Overmix: Stir just until the ingredients come together. Overmixing can make the cornbread tough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¹⁄₁₆ of pan
- Calories: 358 kcal
- Sugar: 17 g
- Sodium: 344 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg