My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.

Quick Info

⏱️ Under 30 minutes • 🍽️ 8 servings • ⭐ 87%

Nutrition

224 cal • 4g protein • 11g carbs • 19g fat

Tags

[North American] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Sides] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• ¾ cup fresh or frozen and thawed corn
• ½ cup heavy cream
• 2 cups stone ground cornmeal
• 4 teaspoons aluminum-free baking powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1 cup sour cream
• ½ cup plus 2 tablespoons canola or other neutral oil
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon sorghum syrup
Pinch of kosher salt
• n/a
• 12-inch cast iron skillet

Instructions Preview

1. Preheat the oven to 425ºF (220°C). Heat a …
2. Make the creamed corn: In a food processor…
3. Make the cornbread: In a medium bowl, comb…

…and 6 more steps

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