I love cornbread when it’s slightly sweet, totally moist, and bursting with fresh corn. Perfect to pair with chili, fried chicken, or heavens – just all by itself with a little honey and butter, ahhh true comfort food. When my sister and I were younger, my mom used to make these amazing Raspberry Corn Muffins that were incredibly delicate and sweet, a true family favorite. I wanted my cornbread to be just as moist as her muffins so I added sour cream, a little honey, etc… I hope you enjoy!
- 1 cup all-purpose flour
- 1 1/4 cup cornmeal
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg , beaten
- 1 1/4 cup sour cream
- 1/3 cup buttermilk
- 1/2 cup unsalted butter , melted (1 stick)
- 2 1/2 tbsp honey , slightly warmed
- 3/4 cup fresh or frozen corn (cooked if fresh, thawed and drained if frozen)
Preheat oven to 400 degrees.
Lightly butter an 8 inch square baking dish.
Combine all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk ingredients together well; set aside.
Mix egg, sour cream, buttermilk, unsalted butter, and honey in a mixing bowl.
Gently mix egg mixture into flour mixture until combined, add corn and gently incorporate; pour into prepared baking dish.
Bake in preheated oven for 25 minutes.