The Best Cornbread Ever (Sour Cream Cornbread)

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.

• Ready In: 45 mins
• Serves: 8-9
• Yields: 8-9 pieces

Ingredients

• 1⁄2 cup canola oil
• 1⁄4 cup  sucanat or 1⁄4 cup brown sugar
• 4  eggs
• 1  cup sour cream
• 1  cup low-fat milk or 1  cup nonfat milk
• 1 2⁄3 cups whole wheat pastry flour
• 1 2⁄3 cups yellow cornmeal
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt

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!