Rich Corn Cake

Rich Corn Cake

An old favorite.. You know you like your corn bread sweet. Go on, admit it. There’s no judgement here 😉

I don’t mind admitting that I love this recipe because it is sweet, and rich, moist and has a wonderful crispy-around-the-edges texture in all the right places.

Good to know tip: Most baking recipes call for eggs to be room temperature. If you didn’t think to have them out beforehand, just place them in a glass of hot water for a few minutes and they’ll be ready to use.

This ain’t your ol’ Johnny Cake box mix but I promise, it’s really easy to whip up a from-scratch batch of your very own beloved cornbread. And the secret ingredient that gives this a one up on ol’ Johnny is sour cream. Yes, I said sour cream.

If you’d like the recipe for homemade sour cream (which is SUPER easy) you can find that here –> Homemade Sour Cream.

Here’s what you’ll need.. Corn meal, flour, sour cream, butter, sweetened condensed milk, cream of tartar, sugar, baking soda, eggs and salt.

Preheat your oven to 425 degrees F.

Blend the flour and corn meal together along with all the dry ingredients.

Whisk the eggs and add in the sour cream, sweet milk and butter and mix well.

Combine the dry mixture with the liquid and mix well.

Pour the batter into a buttered pan. I used my cast iron skillet to get that great texture around the edges.

Bake for 18 minutes and there you have it. Easy, right? Yes, it is.

This delicious little side dish is a fantastic complement to any pulled pork bbq or a simple pot of bean soup. I know it makes my crew smile when I pull the pan out of the oven.

I told you it was easy friends 😉

I do hope you’ll give this old favorite of mine a try and let me know how you like it. You know where to find me.

Make it a fabulous day and as always, keep it delicious!

Till next time ~ much love, Connie