Description

This cornbread is moist, tender, and lightly sweet from the corn. It bakes beautifully in an 8x8 pan, but you can also turn it into muffins if that’s your vibe. Top it with honey butter, and you’ve got comfort food at its finest.

Ingredients

Scale

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/3 cup granulated sugar (For a sweeter cornbread, use 1/2 cup)

1 teaspoon Kosher salt

1/2 cup unsalted butter, melted (1 stick)

2 large eggs, lightly whisked

1 cup sour cream

1 (15.25-oz) can no-salt-added sweet cream corn

1 (4-oz) can diced green chilies, drained (optional, for a mild kick)

Honey Butter

1/2 cup unsalted butter, softened

3 - 4 tablespoons honey

Pinch of salt

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Instructions

Preheat oven to 350°F (176°C). Spray an 8x8 baking dish with nonstick spray.
In a large bowl, whisk together cornmeal, flour, baking powder, sugar (if using), and salt.
In a medium bowl, whisk melted butter, eggs, and sour cream until smooth. Stir in cream corn (and chilies if using).
Add wet ingredients to dry ingredients, stirring just until combined and moist.
After you combine the wet and dry ingredients, if the batter looks thicker than usual, stir in 1–2 tablespoons of milk to keep it pourable.
Pour batter into prepared pan and smooth the top.
Bake 40–45 minutes, or until the center is set and a toothpick comes out clean.
For a golden top, switch oven to broil and broil 1–2 minutes, watching closely.
Stir softened butter, honey, and salt together with a spoon until smooth and well combined. Serve right away or refrigerate for up to a week.

To make muffins instead

Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
Divide batter evenly among cups, filling ¾ full.
Bake 20–24 minutes, or until golden and a toothpick comes out clean.

Notes

This cornbread works best with full-fat sour cream for moisture and richness.

Don’t overmix the batter — stir just until combined to keep it tender.

Broiling at the end adds a golden finish, but watch closely so it doesn’t burn.

For muffins, start checking at 20 minutes; they bake quicker than the pan version.

Prep Time: 10 minutes
Cook Time: 40 - 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American