A Sinfully Simple Cornbread

Sinful Cornbread


(1 vote) 5 1

This cornbread is so delicious, moist, and filling, it could almost be eaten as a meal on its own. You won't believe how easy it is to make!

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Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 6 Tbs. butter, melted
  • 2 Tbs. butter, room temperature
  • 1 C. cornmeal
  • 3/4 C. all-purpose flour
  • 1 Tbs. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, lightly beaten
  • 1/3 C. sour cream
  • 1 C. buttermilk

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Preheat the oven to 425 degrees. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, sour cream, and melted butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the buttered baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 25 to 30 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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