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.