1 9×13 LOAF | COOK TIME: 30-35 MIN | PREHEAT: 375°
Ingredients
- 2 cups cornmeal
- 2 cups flour
- 1 ⅓ cups white sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups sour cream
- 1 cup butter, melted
- 4 eggs
Directions
- Preheat oven to 375° and grease a 9×13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl.
- Add sour cream, butter, and eggs. Stir until fully incorporated.
- Pour batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30-35 minutes.
Notes
From Christine: My neighbor Stacy shared this recipe, when I told her I was looking for a good cornbread recipe for Jim’s turkey dressing. She immediately shared this recipe and Jim has used it ever since. Evan has made it for his lab mates at MIT for a potluck. And it is always a big hit when Allyson makes it for her co-workers. The original recipe may come from All Recipes, not sure.
From Allyson: I always wait until I am ready to pour the batter into the pan to grease the pan. Once it’s done baking, I wait 15 minutes for it to cool, then flip it out of the pan. This gives me a perfectly clean release every time. Also, Mom is correct that this is always a big hit when I bring it to work!
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