Some cornbread is too dry. Some cornbread is too sweet. This cornbread is juuuuuust right! Golden-hued with a delicate crumb, this cornbread is perfection, its corn flavor prevailing, its sweetness subtle, its texture moist thanks to a combination of sour cream and olive oil. Most importantly, it’s simple to assemble and perfect for all of your summer BBQ needs and beyond.

A stack of cornbread pieces on a platter.

I’ve always found cornbread to be a little tricky — I don’t want it to taste like cake, but I like a touch of sweetness. It shouldn’t be dry, but ultra-moist isn’t right either — the crumb should be delicate and somewhat crumbly, well-suited for sopping up juices from a plate of BBQ or dipping into a bowl of beany chili.

I love the idea of sprucing it up with cheese, jalapenos, herbs, or spices, but mostly I want a corn flavor to prevail. It must be simple to assemble.

This recipe checks all the boxes: a mix of sour cream and olive oil keeps the texture moist, but not overly so. A high ratio of cornmeal to flour allows the corn flavor to shine and keeps the crumb tender. Melted butter adds some richness, and a modest amount of sugar lends a subtle sweetness without allowing it to skid into cake territory.

My family has been loving this cornbread, and I hope you all give it a go soon. It’s quick to assemble, bakes in 20 minutes, and reheats well on subsequent days, so don’t be afraid to make it ahead of time.

How to Make Perfect Cornbread, Step by Step

First, gather your ingredients:

The ingredients to make cornbread all measured out on a countertop.

This is the cornmeal I have used and loved for years:

A bag of Indian Head stone ground yellow cornmeal.

Combine the dry ingredients in a large bowl:

The dry ingredients to make cornbread in a large bowl with a whisk in it.

Then whisk until blended:

The dry ingredients to make cornbread all whisked together in a large bow.

In a separate large bowl, beat the two eggs together:

Two eggs beaten together in a large bowl.

Then whisk in the sour cream, milk, and oil:

The wet ingredients to make cornbread in a large bowl.

Finally, whisk in the melted butter.

Melted butter added to the wet ingredients to make cornbread in a large bowl.

Once smooth, add the dry ingredients to the wet:

The dry ingredients to make cornbread added to the wet ingredients in a large bowl.

Use a spatula to incorporate the dry ingredients into the wet until you have a mostly smooth batter:

Cornbread batter, all mixed together, in a large bowl.

Transfer the batter to a buttered 9×13-inch pan:

Cornbread batter spread into a 9x13-inch pan.

Bake @ 350ºF for about 20 minutes or until evenly golden:

Just-baked cornbread in a 9x13-inch pan.

Let cool briefly before slicing:

A stack of cornbread pieces on a platter.

And serving with softened butter:

A piece of cornbread, spread with butter, on a small glass plate.
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A stack of cornbread pieces on a platter.

Perfectly Moist and Sweet Cornbread

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5 from 3 reviews

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Description

Golden-hued with a delicate crumb, this cornbread is perfection, its corn flavor prevailing, its sweetness subtle, its texture moist thanks to a combination of sour cream and olive oil. Most importantly, it’s simple to assemble and perfect for all of your summer BBQ needs and beyond.

Adapted from this NY Times recipe for cornbread muffins. Changes I’ve made include: reducing the butter, flour, sugar, and baking powder, increasing the salt, and adding a small amount of olive oil. I experimented with using buttermilk (my favorite ingredient) in place of the sour cream, and we all preferred the sour cream version. I experimented with using only 1 stick of butter and no olive oil, and we found it to be a touch dry. I experimented using even less sugar than below, and we missed the sweetness — I am liking things less and less sweet these days, and I do not find this bread to be too sweet at all. 

Notes:

  • Butter: I always use salted. 
  • Cornmeal: I always use Indian Head Yellow Corn Meal. 
  • Salt: If you are using Morton kosher salt or fine sea salt, use half as much by volume. If you are measuring by weight, use the same weight (6 to 7 grams). 
  • Make it ahead: This bread keeps well at room temperature in an airtight vessel for at least 3 days. I like to reheat it in my toaster oven on a small sheet pan — I reheat cut squares of it, and the edges brown up nicely. If you don’t have a toaster oven, reheat in your oven @ 350ºF for 5-10 minutes. 

Ingredients

  • 8 tablespoons (113 grams) butter, salted or unsalted, plus more for greasing the pan and serving, see notes above
  • 2 cups (240 grams) coarse or stone-ground cornmeal
  • 1 cup (128 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 4 teaspoons (18 g) baking powder
  • ¼ teaspoon (1.7 grams) baking soda
  • 1.5 teaspoons (6.5 grams) Diamond Crystal kosher salt, see notes above
  • 2 large eggs
  • 1 cup (240 grams) sour cream
  • ½ cup (120 grams) milk, 2% or whole
  • ¼ cup (65 grams) olive oil or neutral oil such as grapeseed

Instructions

  1. Preheat the oven to 350ºF. Butter a 9×13-inch baking dish. I’ve been using my metal USA Pan, but a glass pan will work, too. 
  2. Place the butter in a small skillet and set it over low heat. Let it melt slowly as you assemble the corn bread. 
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate large bowl, beat the eggs until blended. Add the sour cream, milk, and oil. Whisk until smooth. Add the melted and slightly cooled butter and whisk again until smooth. 
  5. Add the dry ingredients to the wet ingredients, and, using a spatula, mix until the dry ingredients are absorbed and you have a mostly smooth batter — the cornmeal will give the batter a bit of texture, making it look not entirely smooth. 
  6. Transfer the batter to the prepared pan and spread it to fill the pan. I like to lift and drop my pan onto my countertop, tapping and shaking it a few times, too, to help the batter distribute evenly. 
  7. Transfer the pan to the oven and bake for about 20 to 22 minutes, or until an instant-read thermometer registers 200°F. The material of the pan may affect baking time, so do rely on the visual cues: it should feel mostly firm with a slight spring to the touch and be lightly golden around the edges. 
  8. Remove the pan from the oven and let it cool for 10 minutes before serving with softened butter. See notes above for storing. 
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American