Sweet Sour Cream and Honey Cornbread

For most of my life, I have felt as if I “almost” love cornbread. First of all, it’s bread. Honestly, I don’t think I’ve ever passed up a carb in my life. And it’s a little sweet, almost like Hawaiian rolls or a beautiful challah. However, instead of being light, airy and yeasty, it has the texture of a dense yummy bundt cake. So what’s the deal? Why the almost? I’ll tell you. It’s almost always too damn dry! When it first enters my mouth, I’m thinking “yum!” Then, I try to swallow and it’s just stuck there. Next thing I know, there are crumbs stuck in my esophagus and I’m coughing like I’ve smoked for 20 years.

THE SECRET’S IN THE CAN

I’ve been trying to figure out how to fix this cornbread problem for years and I finally found it – canned creamed corn. First, it has a bunch of liquid in it, so just like the juices in my strawberry bread, it keeps the cornbread from drying out when baking. It also adds extra corn flavor and texture – like serious corn flavor and real corn kernels.

Sweet aND NOT AT ALL Sour

The other important ingredients: sour cream and honey. Sour cream not only tenderizes gluten, but also increases the fat content thus adding even more moisture. Next up? Honey. I replace some of the granulated sugar with honey. Seriously, honey belongs with cornbread just like peanut butter belongs with jelly. Now, if I can just stop eating this so I don’t put on 10 more COVID pounds…first world problems are real.