Super Moist Cornbread

This amazing cornbread is from my 2010 Southern Living Annual Recipes cookbook. It is hands down the best cornbread I have ever made. Once I used this version of cornbread, I have never found a recipe that can top it. I made a slight tweak because I can no longer find self-rising white cornmeal mix. My family loves this cornbread so much that they ask for it for Thanksgiving dinner.

Super Moist Cornbread

Category: Breads, SIDES

Super Moist Cornbread


  • 1/3 cup unsalted butter
  • 1 (8 oz) container sour cream
  • 2 large eggs, slightly beaten
  • 1 (8 oz) can of creamed corn
  • 1 cup white cornmeal
  • 1 TBS baking powder
  • 1/2 tsp salt


  1. Preheat oven to 400 degrees. Heat butter in a 9-inch cast iron skillet or cake pan in the oven, until melted. Remove and set aside.
  2. Mix cornmeal, baking powder and salt. Set aside.
  3. Combine, sour cream, eggs & corn in a medium bowl. Whisk in cornmeal mixture, until just combined.
  4. Whisk in melted butter.
  5. Make sure skillet or pan is greased with remaining butter on the bottom and sides. Pour in the batter.
  6. Bake for 30 minutes or until slightly golden on the top.


Note: This recipe was adapted from the 2010 Southern Living Annual Recipes. For a variation, you could add 1/4 cup chopped & sautéed  fresh jalapeño.

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