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This cornbread recipe is easy to make and delivers a moist, tender texture with crispy edges that complement its golden, flavorful crust. Featuring a blend of simple, accessible ingredients, it’s the perfect side dish for chili, soups, and stews. The balance of buttery richness and optional sweetness makes this recipe a crowd-pleaser for any occasion. Whether served fresh from the skillet or as leftovers, this cornbread offers a versatile addition to any meal.

Ingredients:

Cornbread:

1 cup cake flour (or regular flour if needed)
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup salted butter, melted and slightly cooled (8 tbsp. or 1 stick)
2 tablespoons honey
2 tablespoons sugar (optional)
2 large eggs
¾ cup sour cream
¼ cup milk (preferably whole)

For Skillet:

1 tablespoon salted butter, softened

Instructions:

Preheat the Oven:
- Set your oven to 400°F (200°C).
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Prepare Wet Ingredients:
- In a medium bowl, combine the melted butter, honey, and sugar (if using). Mix until well blended. Add the eggs and whisk until smooth. Stir in the sour cream and milk until fully combined. Set aside.
Prepare the Skillet or Baking Dish:
- Rub the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon softened butter. Heat the skillet over medium heat on the stovetop until the butter melts and starts to sizzle/foam. (Alternatively, you can preheat the baking dish in the oven.)
Combine Wet and Dry Ingredients:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—do not overmix. Transfer the batter to the prepared skillet or baking dish and use a silicone spatula to spread it evenly.
Bake:
- Place the skillet in the preheated oven and bake for 20 minutes, or until the top is light golden brown and the edges are darker. Test for doneness by inserting a toothpick into the center—it should come out clean.
Serve:
- Let the cornbread cool slightly before slicing. Pair it with chili, chili mac, or your favorite soup for a delicious meal.

Why You’ll Love This Recipe

Soft and Moist Texture: The combination of sour cream and melted butter creates a tender, rich cornbread.
Perfect Pairing: Complements a variety of dishes, from hearty chilis to light soups.
Simple Ingredients: Uses pantry staples for a quick and easy recipe.

Tips

Don’t Overmix: Overmixing can result in dense cornbread; stir just until combined.
Preheat the Skillet: Heating the skillet ensures crispy edges and a soft interior.
Adjust Sweetness: Omit the sugar for a more savory cornbread or add more honey for extra sweetness.

Variations and Substitutions

Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking mix.
Dairy-Free: Use dairy-free butter, milk, and yogurt in place of the butter, milk, and sour cream.
Add-Ins: Mix in shredded cheddar cheese, diced jalapeños, or corn kernels for added flavor.

FAQs

Can I use a different pan?
Yes, a 10×10-inch baking dish works well if you don’t have a cast iron skillet.

Can I make this ahead of time?
Yes, store the baked cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Can I freeze cornbread?
Absolutely! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

Serving

Serve warm cornbread with a pat of butter and a drizzle of honey. It pairs wonderfully with chili, soups, or stews. For a festive touch, cut it into squares or wedges and serve on a rustic platter.

Suggestions

Pairing Ideas: Serve with chili, barbecue ribs, or a fresh green salad.
Leftovers: Crumble leftover cornbread over casseroles or use it to make cornbread stuffing.
Topping Ideas: Add a sprinkle of flaky sea salt or grated cheese before baking for an elevated flavor.