How to Make Moist Cornbread

Moist and delicious cornbread

Corn bread dates back to the early colonists, who learned to grind corn from the Native Americans. Their recipe was simple: cornmeal, salt and water. Today's corn bread is light and fluffy, with an almost cake-like texture. This recipe includes a cup of cream-style corn, making the corn bread moist. It is the perfect complement to a bowl of chili or soup.

Things You'll Need

• 1 cup yellow cornmeal
• 1/2 cup flour
• 1 tbsp. baking powder
• 1 tsp. salt
• 3 tbsp. sugar
• 1 cup sour cream
• 1/2 cup corn oil
• 2 eggs, slightly beaten
• 1 cup cream-style corn
• Mixing bowl
• Spoon
• Square 9-inch baking dish

Instructions

1. Beat the sour cream, oil and eggs until the mixture is light and fluffy.

2. Combine the flour, corn meal, baking powder, salt and sugar. Stir to incorporate all the ingredients.

3. Fold the dry ingredients into the sour cream mixture.

4. Measure and add the creamed corn. Stir until just combined.

5. Transfer the mixture to a baking dish. Bake at 350 degrees Fahrenheit for approximately 30 minutes.

Tips & Warnings

• Bake in an oiled cast iron skillet for a crisp texture on the outside of the corn bread.

• Use heavy hot pads when removing a cast iron skillet or baking dish from the oven.

References

• The Kitchn: How to Make Moist Cornbread
• Martha White: All About Corn Bread
• Cooks.Com: Moist Corn Bread

Resources

• The History of Cornbread