Hey there! I’m so excited it’s finally FRIYAAY, aren’t you?. Last week I shared my Kid Friendly Chili recipe and I promised I was going to share my recipe for the “sweetest and moistest cornbread in the world”. I’ve been looking for a cornbread that my husband will approve for a while now (he always said it wasn’t sweet or moist enough) so I can assure you this recipe has gone through a few trials and errors to get it where it is now.
Writing this week’s post was a bit of a challenge because toddlers are unpredictable. I usually work on the blog while Emi naps (about two hours a day) but this week her sleeping schedule has been a little off, which messes up my everyday schedule (cleaning, cooking, drinking coffee to survive). But a mom’s gotta do what a mom’s gotta do and we have to learn to live with it and make the best of it. I’m sure the stay-at-home parents reading this must agree (specially the coffee part).
On the bright side, my husband is taking Monday off so we have a long weekend to spend together, eat and have so much fun, but mostly to eat. Celebrating 4th of July in our home is a big deal. We have great respect for this country that we are blessed enough to call home and even though it’s only the three of us celebrating this holiday, that’s no excuse to stop having some of our 4th of July traditions, like BBQ ribs.
If you’re planning a big barbecue or picnic make sure you include this cornbread on your menu. I’m sure it’ll go perfect with anything you’re having and kids will love it.
You’ll need 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 egg, 1 cup sour cream, 1/3 cup whole milk (you could also use 2% milk), 1/2 cup butter (melted and room temperature)
Preheat oven to 400 degrees F (205 degrees C). Grease and flour an 8-inch square baking dish. I used my 2-qt oblong baking dish because I shattered my 8-inch square pyrex a few weeks ago. In my defense that thing exploded without a reason! Okay I might have put it on the stove to finish cooking a sauce but aren’t these things supposed to resist like 500F degrees. Whatever, I got a new one and it’s so so pretty. I’m planning on breaking all my boring glass baking dishes to get new pretty ones, just don’t tell my husband about my evil plan bwahahahaha!
Moving on, combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
Mix egg, sour cream, milk, and butter in another bowl.
Fold egg mixture into flour mixture until just moistened. It’s very important that you do this by hand and be gentle, too much mixing and air will get into your egg and the cornbread won’t be fluffy and light.
Pour into prepared baking dish and bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Easy peasy! Let me know if you tried this recipe or how you make your cornbread, I’m always open to learn and improve! Remember to give every recipe your special touch. See ya next week!
Sweet and Moist Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup sour cream
- 1/3 cup whole milk (you could also use 2% milk)
- 1/2 cup butter, melted
- Preheat oven to 400 degrees F (205 degrees C). Grease and flour an 8-inch square baking dish (a 2-qt oblong glass baking dish works too).
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix egg, sour cream, milk, and butter in another bowl.
- Fold egg mixture into flour mixture by hand and until just moistened.
- Pour into prepared baking dish and bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.