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. My friend Mary Ericksen shared it with me after I complained about my dry, crumbly corn bread recipe. This is the best corn bread ever—it’s actually more of a corn cake, but let’s not haggle over the name. The addition of a generous amount of sour cream makes it moist and delicious. We love dipping wedges of it in a bowl of hot chili on a cold winter day, or munching 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 corn meal
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
½ teaspoon baking soda

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

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