Sour Cream Cornbread With Honey Butter

READY IN: 55mins
Recipe by Alice Robertson Clark

This makes a large pan of cornbread. Great with beans, chili, soup, etc. This is for a large gathering - not a small group. Also - not traditional style cornbread. This is a rich moist cornbread. The honey butter is a great addition

Top Review by Bobtail

Oh my, this could be a dessert! LOL! I reduced this recipe to 1/3 and cooked it in a 9 inch cake pan. Yummy! I think it may could use a bit of salt in the batter, but was really good without it. My honey butter got too soft and melted completed before I was able to take the photo but oh, it was sooo good. Easy and delish! Prepared for PAC 2008 Thanks Chef Alice Robertson Clark!

Ingredients Nutrition

  • 709.77 ml self-rising cornmeal
  • 78.07 ml sugar
  • 6 eggs
  • 354.88 ml vegetable oil
  • 709.77 ml sour cream
  • 631.69 ml cream-style corn
  • 295.73 ml butter
  • 118.29 ml honey

Directions

  1. Cornbread:.
  2. (3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
  3. (2 2/3 cups is about 2 cans of the 14 ounce cans).
  4. Combine first 6 ingredients in order listed, mix well.
  5. Pour into greased 9 x 13 inch pan.
  6. Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
  7. Make 24 squares of cornbread.
  8. For honey butter: Mix soften butter and honey together. Serve with warm cornbread.

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