Side dishe for 15
Moist Cornbread from Scratch
Buttermilk cornbread blends with sour cream, honey, and butter before baking into a tender golden side dish.
$0.37per serving $
60 minstart to table
15servings
Ingredients
- 1 cup unsalted butter
- 2/3 cup granulated sugar
- 1/4 cup honey
- 1/2 cup sour cream
- 4 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups fine yellow cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp salt
Steps
- Heat the oven to 375 F and grease a 9-by-13-inch baking pan with cooking oil.
- Melt the butter and let it cool slightly, then whisk it with sugar, honey, sour cream, eggs, and buttermilk.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Stir the dry mixture into the wet mixture until just combined, then pour it into the pan.
- Bake for 35 to 40 minutes, until the center is set and the top is golden.
- Cool the cornbread for 10 minutes before cutting.
Main ingredient on sale this week? See what to make with eggs on sale.
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