I’ve been a little out of the loop recently, so I wanted to make it up with a simple, yet delicious cornbread recipe that you must try (I love cornbread). This is recipe for cornbread given to me by Gena Buie, a friend from my college days. It’s a moist sour cream cornbread that I absolutely love. We’ve made this a gazillion times in my house, and it is so good, and it’s way easy to make.
I often whip up some honey butter to eat on top of it also, but I’ll save the recipe for that for another post… okay, I lied. The only reason I’m not adding it to this post is because I haven’t figured out the exact ration for honey butter yet. I just add a little honey here, a little bit of butter there and cream it until it tastes good. Then I slather it on top of this corn bread fresh out of the oven. Honest to goodness, try this recipe. I’m sure you’ll love it.
Sour Cream Cornbread
The ingredients for this recipe need to be mixed in two separate mixing bowls.
Preheat oven to 350 degrees. Evenly mix both sets of ingredients in their separate mixing bowls, then combine bowl 1 ingredients into bowl 2 and mix together. Pour batter into 9 x 13 greased cooking pan. Bake for approximately 35 minutes or until toothpick inserted in the center comes out clean.