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Cake-Like Cornbread

So moist and delicious! Great to serve with soup or chili. Bet you can’t eat just one piece!


¾ cup unbleached flour

¾ cup cornmeal

1 tsp salt 

½ tsp baking soda

2 tsp baking powder 

½ cup salted butter, melted 

¼ cup honey  

¼ cup sugar 

1 cup whole milk (do not use 2% or skim) 

¼ cup sour cream

2 eggs, lightly beaten

1 cup fresh or frozen and thawed corn kernels (may also use canned whole corn, drained well)


Preheat oven to 400 degrees. Generously grease a  9 x 9 inch square baking pan, set aside. (If you use an 8 x 8 inch baking pan, you will need to bake it a little longer)

In a medium bowl, stir together flour, cornmeal, salt, baking soda, and baking powder.

In a large bowl, whisk together melted butter, honey, and sugar. Using a whisk or large fork, blend in milk, sour cream and eggs and until smooth. Add dry ingredients and whisk just until mixture is blended. Do not over-mix. Fold in corn kernels.

Pour into prepared baking dish. Bake for 18-23 minutes or until the top is set and a cake-tester inserted in the center of the bread comes out clean. Cool slightly before serving.

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