Cornbread

When my college-age son Mitchell called (a real live phone call! not a text!) to ask how I made my corn bread, I thought I’d post this fabulous recipe for everyone. A friend shared this fabulously simple recipe with me after she heard me complain about my dry, crumbly corn bread. This is hands-down the best corn bread you’ll ever eat! Well, it’s actually more of a corn cake than bread, but let’s not haggle over semantics. What makes it so tender and delicious? It’s the addition of a generous amount of sour cream. Dip wedges of it in a bowl of hot chili on a cold winter day, or munch on it with a slab of barbecued ribs. It’s also great slathered in homemade cheddar cheese sauce and served with a couple slices of ham.

Makes 8 servings

1 cup yellow cornmeal
1 cup white flour
1 cup white sugar
1 cup sour cream (or Greek yogurt, if you want to cut calories)
2 eggs, beaten
3 tablespoons butter, melted
1 teaspoon cream of tartar
1 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 375° Fahrenheit. Spray a 9” round cake pan, or 9”x9” square baking dish with cooking spray, or prep pan with a smear of butter. Combine all ingredients in large mixer bowl fitted with the paddle attachment. Beat just until all ingredients are combined, scraping bowl occasionally with a rubber spatula.

Pour batter into prepared baking dish and use spatula to smooth batter in pan. (It will be thick.) Bake for 30-40 minutes, or until a toothpick inserted in center comes out clean. The top of the corn bread will be light golden brown when done. Let cool on wire rack for 15 minutes or more before slicing and serving.