Best Cornbread Ever
The Best Cornbread is made in a hot cast iron skillet with coarsely ground corn meal, honey, creamed corn, butter – and sour cream – our secret ingredient which makes this cornbread super moist and delicious!
Ingredients
Instructions
Preheat oven to 350 degrees F with rack in upper third of oven.
Place one tablespoon of vegetable shortening and one tablespoon of butter into an 11” cast iron skillet and place in the oven to heat and melt the fat.
In a large bowl, whisk flour, corn meal, baking powder and salt.
In a medium bowl beat the eggs, then whisk in the sour cream, honey, creamed corn, melted butter and oil.
Whisk the wet ingredients into the dry ingredients to combine.
Scrape the batter into the hot skillet and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool on a rack for at least 30 minutes to set up then cut into ten wedges and serve.
Nutrition
- Serving Size
- 1 wedge
- Calories
- 464 calories
- Sugar Content
- 16.3 g
- Sodium Content
- 490.9 mg
- Fat Content
- 21.6 g
- Saturated Fat Content
- 6.8 g
- Trans Fat Content
- 0.4 g
- Carbohydrate Content
- 63.5 g
- Fiber Content
- 3.2 g
- Protein Content
- 7.7 g
- Cholesterol Content
- 81.6 mg
