• Cooking Time: 35 - 45
  • Servings: 12
  • Preparation Time: 10 - 15


I love cornbread...I mean I really love cornbread...I wanted an easy recipe that I could make in a short period of time any time I wanted to.

Then I decided to make it just for me...I use butter not oil, I use buttermilk not 2% milk, I use sour cream in my recipe and I cook it in a 12" cast iron skillet, that's how I roll :)


  • 3/4 cup butter melted
  • 1 cup granulated sugar
  • 3 X-large eggs
  • 1 1/2 cup buttermilk
  • 3/4 cup sour cream
  • 3/4 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1 1/2 cup yellow cornmeal
  • 1 1/2 cup all purpose flour


  • Preheat oven to 375 degrees F (conventional oven, if you use a convection oven - lower the temp and time by 25%)
  • Spray a 12" cast iron skillet with non stick spray and preheat it in the oven for approximately 15 minutes.
  • In a large bowl add the first five ingredients and mix until the eggs are all incorporated.
  • Add the last four ingredients and whisk until just incorporated.
  • Take the skillet out of the oven and pour the batter into the skillet (it should start to form a crust immediately).
  • bake in the preheated 375 degree oven for 35 - 45 minutes or until the center bounces back when you touch it.

Categories: Misc. Bread 

Author Credit: Brian Lynch

© 2006-2017 BakeSpace, Inc. All Rights Reserved