Homemade Cornbread
This Homemade Cornbread turns dry cornbread mix into soft, fluffy, lightly sweet cornbread with buttermilk, full-fat sour cream, melted butter, and a short batter rest. Use Cornbread Mix, Jiffy, or another dry cornbread mix.
Servings: 12
Calories:
Ingredients
- 1 cornbread bread mix or two boxes of jiffy mix
- 2 tbsp butter for greasing the baking dish
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ½ cup sour cream full fat
- ¼ cup butter melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees fahrenheit
- Add the wet ingredients to a large mixing bowl
- Whisk to incorporate
- Pour the cornbread mix into the bowl with the wet ingredients
- Gently fold in the cornbread mix (just enough to incorporate) into the wet mix. There will be some lumps and that’s ok. Let the batter rest for 10 minutes.
- Grease a 9x13 baking dish with butter.
- Add the cornbread batter to the baking dish.
- Bake uncovered for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is starting to turn golden.
Notes
Use the dry mix you have: This recipe works with one batch of Cornbread Mix, two boxes of Jiffy corn muffin mix, or an equal amount of another dry cornbread mix.
Do not overmix: Fold the dry mix into the wet ingredients just until combined. A few lumps are fine and help keep the cornbread tender.
Rest the batter: Let the batter sit for about 10 minutes before baking so the cornmeal can hydrate and the cornbread bakes up softer.
Use full-fat sour cream: Full-fat sour cream adds moisture and richness. Low-fat sour cream can work, but the cornbread may not taste as rich.
Check early: Start checking around 20 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Avoid overbaking: Pull the cornbread once the center is set. Overbaking can make it dry, especially around the edges.
Reheat with a damp paper towel: Place the cornbread on a microwave-safe plate and cover it with a damp paper towel. Warm until heated through to help keep it moist.
Do not overmix: Fold the dry mix into the wet ingredients just until combined. A few lumps are fine and help keep the cornbread tender.
Rest the batter: Let the batter sit for about 10 minutes before baking so the cornmeal can hydrate and the cornbread bakes up softer.
Use full-fat sour cream: Full-fat sour cream adds moisture and richness. Low-fat sour cream can work, but the cornbread may not taste as rich.
Check early: Start checking around 20 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Avoid overbaking: Pull the cornbread once the center is set. Overbaking can make it dry, especially around the edges.
Reheat with a damp paper towel: Place the cornbread on a microwave-safe plate and cover it with a damp paper towel. Warm until heated through to help keep it moist.
