The Best Cornbread Ever (Sour Cream Cornbread)

READY IN: 45mins
Recipe by A Messy Cook

This is the best cornbread I have ever had. Ever. No exceptions. As written, the recipe makes two pans...so you might want to halve it if you have a smaller family.

Top Review by mum@home

Super moist and not really gritty. The pastry flour and oil gave it a cake-like texture, and very light. Even my husband, who isn't a cornbread fan, has eaten multiple slices. I didn't have the whole wheat party flour, so I used regular pastry flour. Awesome recipe!

Ingredients Nutrition

Directions

  1. Whisk together oil and sugar until well blended.
  2. Add eggs, 2 at a time, and beat well after each addition.
  3. Whisk in sour cream and milk.
  4. Add dry ingredients and beat just until blended.
  5. Let batter rest for 15 minutes.
  6. Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
  7. Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!

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