Do you remember a side dish or a staple item served at dinner time? Growing up with a father from the South there was always a staple dish Mom would fix because it was expected from my Dad. That staple was cornbread and Mom made the best. It was no problem eating her delicious bread everyday. In true Southern style, cornbread was old school, served with every meal. Meat and potatoes were a staple as far as Dad was concerned. So, it’s really easy for me to share another great recipe, my Super Moist Corn Bread. Memories run deep.
Super Moist Corn Bread
Back then Mom cooked hearty meals like pot roast, meatloaf, fried and broiled chicken, fried fish, chili, and beef stew or soup. Those dishes tended to to be some of Dad’s favorite. However, as I grew up meals were prepared in healthier ways but cornbread never left the dinner table. Mom would change her preparation by making hoecakes or corn sticks in a cast iron pan. Each was just as good as the other.
Super Moist Corn Bread
My greatest memory of Mom’s cornbread was the slight sweet notes in every bite. It was always moist and she would mix the batter up without a recipe. Unlike her I needed to find my own version and it’s fabulous yet not like Mom’s. I also enjoy coming up with different versions to compliment what I’m serving the bread with. So this recipe has cream style corn in the batter along with sour cream to induce moistness. This recipe is baked in an 8-inch square pan for a smaller serving.
Super Moist Corn Bread
If you plan on cooking soups, stew, chili, or other hearty meal on day soon, mix up a pan of my Super Moist Corn Bread. Every meal deserves a delectable side and I’m happy to share this one with you. When you have leftovers, enjoy crumbled bread in a bowl and pour ice cold milk over. It’s delicious and a change of pace to your morning breakfast. Otherwise the usual butter and honey work as a snack. Enjoy!
Super Moist Corn Bread
Super Moist Corn Bread
1 cup yellow cornmeal
1/2 cup all-purpose flour
3 T. granulated sugar
2 t. baking powder
3/4 t. fine sea salt
1 – 14.5 oz. can cream-style corn
1/3 cup sour cream
4 T. unsalted butter, melted and cooled
1 large egg, slightly beaten
Heat oven to 400 degrees and butter an 8×8-inch square baking pan; set aside.
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Make a well in dry ingredients and add in creamed corn, sour cream, butter, and egg. Mix until just combined. Spoon batter into prepared pan.
Bake corn bread for 25 to 30 minutes until edges begin to pull away from pan sides and toothpick inserted in center comes out clean. Cool corn bread on wire rack for 10 minutes before serving.
Makes 9 servings.
Be First to Comment