This recipe is so easy and so moist and omgiamdrooling
Tried and True Moist Cornbread
February 7, 2011 at 2:18am
So I tried a new recipe for corn bread and it was fantastic! It was corn-meal-y enough, sweet enough, and moist due to the sour cream. It still had a good "corn bread crumble", but a moist crumb and not all dry gross like the box mix. This is my new standby cornbread recipe.
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup unsalted butter, melted
Directions
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. It will be thick.
Pour into a parchment or non-stick foil lined 8-in. square glass baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out almost clean, there should be a few crumbs. If using dark metal bakeware bring the oven down to 375F.
I start checking around 20 minutes and keep an eye so it doesn't overbake. It will get some browned edges and golden top. Usually I'll just dig in the middle with a knife or fork to make sure it's baked through.
From here:
http://allrecipes.com/Recipe/Sweet-Corn-Bread/Detail.aspx?prop31=1