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.
2 cups cornmeal
2 cups all-purpose flour
1 cup white sugar
1/3 cup honey
1 teaspoon salt
1 teaspoon baking soda
1 1/3 cups sour cream
10 oz creamed corn
1 cup butter, melted
Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish or cast iron skillet.
Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, about 45 minutes.