If you've been at a pot luck or dinner party with me, chances are you've already eaten this cornbread. I'm sort of obsessed with it. It's a recipe from my grandmother, 1950's-ish in its classic simplicity (and its use of sour cream) that I love making because it's easy, but also because it's delicious and goes with everything. My close group of girlfriends from college has a pot luck dinner party we call Fakesgiving every November, roughly around Thanksgiving time. A few years into our tradition, we decided that having two rounds of turkey-stuffing-gravy-etc. in one month was just too much, so we opted instead to change the theme of our Fakesgiving dinner each year. Instead of the traditional turkey feast, we've had themes like "Nascar," "Under The Tuscan Sun," "Family Favorites" and more. Let's just say, I've found a way to work cornbread into nearly every theme there is.
My grandma called it "spoon" cornbread because it's simultaneously moist and crumbly enough that you could just eat it with a spoon. It does also hold it's shape, however, enough to cut into squares and serve that way instead. The bread has a flavor very much like creamed corn (included in the ingredients) - so it's savory and sweet at the same time. I find it pairs really well with heavy meats and chili, but is equally great for breakfast. It's a great recipe to have under your belt as we enter into holiday party season. Whether bringing something to a pot luck or having guests over, it'a a quick and satisfying side that fits many culinary themes!
- 1 pkg corn bread mix
- 2 eggs, beaten
- 1 stick butter, melted
- 1 can (8 ¾ oz) whole kernel corn, drained
- 1 can (8 ¾ oz) creamed corn
- 1/2 pint sour cream
Mix together all ingredients, pour into a greased 12x8x2 (approx) baking pan. Bake at 350 degrees for 40 min or until browned. Cool before cutting.
Serve with a small pitcher of honey on the side. (Optional)
(all photos, jamie grill photography)