Cornbread, in my opinion, is the perfect accompaniment to almost any main dish.
Slightly sweet, a wonderful vessel for butter and a thick drizzle of honey… beautifully yellow, with just the right slightly-crunchy-yet-melt-in-your-mouth texture. Oh, yum.
Excuse me while I go cut myself a piece.
Today for lunch I was serving leftover Italian Meat Pie that I had made yesterday, and I thought that a quick Caesar salad and cornbread would pair beautifully.
I took a recipe out of my grandma’s old Betty Crocker cookbook and modified it into this amazing, moist, dreamy Sour Cream Cornbread. I hope you enjoy it as much as I did!
Sour Cream Cornbread
Put 2 T. butter into a 9″ glass pie plate and put in oven. NOW, preheat oven to 450 degrees.
Mix together 1 C. whole milk with 1 C. sour cream, 1 tsp. baking soda, and 2 eggs.
Add 1/2 C. all-purpose flour, 1 1/2 C. cornmeal (I used yellow), 2 T. sugar, 3 tsp. baking powder, 1 tsp. salt, and 3 T. soft butter. Mix with a whisk until all is combined. There will probably be some lumps of butter in the batter. That’s perfect.
Take the pie plate out of the oven…and pour batter into hot plate. Be careful not to overflow – it is going to begin baking instantly!
Bake at 450 for about 15 minutes, until the top is golden. The center won’t be set yet, so turn the oven down to 350 and bake until the center is set, another 8-10 minutes or so.
Isn’t that beautiful? It’s like a pie plate of gold.
And this, my friends, is the best way to eat a plate of gold… Topped with golden butter and drizzled with a thick layer of golden honey. Who doesn’t love gold three ways?
Sour Cream Cornbread
1 C. sour cream
1 C. whole milk
1 tsp. baking soda
1/2 C. all-purpose flour
1 1/2 C. corn meal
3 tsp. baking powder
2 T. sugar
1 tsp. salt
2 T. + 3 T butter
Place 2 T. butter into a 9″ pie plate. Place in cold oven, then turn the oven to preheat to 450 degrees. Combine sour cream, milk, eggs, and baking soda. Whisk in flour, cornmeal, salt, baking powder, sugar, and butter until combined. It’s okay if there are still some lumps in the batter. Pour prepared batter into hot pie plate, then place immediately back into the oven. Bake at 450 for 15 minutes, then at 350 for 8-10 minutes, or until top is dark golden brown and center is set. Top with butter and honey.