Best Ever Ultimate Cornbread Recipe

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Best Ever Ultimate Cornbread

Ex-Army Chick

By
@ExArmyChick

As with some of my recipes, I have no idea how or when I came across this one. This is the only cornbread recipe I have ever made that used yellow cornmeal & was not bitter. I think it is the sour cream that softens & breaks down the cornmeal. My father in law lights up when he hears I plan on making this. I will make it & put it in their freezer to find after we have left as a nice surprise.


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Method:

Bake

Ingredients

3-4
eggs
1 1/2 c
canned cream corn — **— see note below
1 1/2 c
sour cream — or you can just use a 16oz container if that is easier
2/3 c
corn oil
1 1/2 c
self rising corn meal, slightly packed
3/4 tsp
salt, yes, you really do need that much or it does not taste right
1/2 tsp
baking powder; higher altitudes, i found i needed 1-1 1/2 teaspoons for it to rise nicely
3 Tbsp
melted lard/butter — **— see note below
dollop of lard or non-stick spray

Directions Step-By-Step

1
Preheat the oven to 425°F. Put the cast iron skillet with the dollop of lard in the oven while it preheats to melt the lard & heat the pan well.
2
Assemble & measure all ingredients out ahead of time & set aside.
3
Put your wet ingredients into a bowl & using a hand mixer, mix well: eggs, corn, sour cream & oil.
4
Add in the baking powder & salt to make sure it gets incorporated well & not end up in one lump or pocket.
5
Add cornmeal to the wet batter & work in slowly so it doesn't fly all over the place.
6
Take pan out of the oven & make sure sides are greased with the melted lard. Pour batter into the hot cast iron skillet & place in the upper 1/3 of the oven. Immediately reduce the oven to 375°F and bake 35-40 minutes, OR until the middle is set & a knife come out clean.
7
To finish, turn on the broiler & brown the top of the cornbread for 1-2 minutes — do not walk away from this — s the cornbread can burn very quickly. Brush the top with the 3 T lard & enjoy!!
8
NOTES:
1) Canned cream corn—don’t have it? Don’t worry or run to the store to buy some. Grab a can of regular corn, & buzz with either your handy powered lil chopper, stick blender {didn’t work near as nice as I hoped} or pulse several cans {to freeze for future batches of course} in a food processor. Don’t drain the corn, I found it was easier to break up the kernels with the juice. What you are looking for is to release the natural juiciness from the kernels, but not puree them. However, please do not limit yourself to only canned corn. This method can be used on: fresh corn you cut from the cob; grilled corn on the cob; or even frozen corn.
2) By all means, if using lard makes you feel bad, use butter or margarine or even coconut oil—refined or extra virgin for the nutty earthy flavor. I have started putting lard back into our daily lives & most food I cook these days & have noticed a huge improvement in skin, hair & even the body aches & pains that come as you get older.
3) This can be made ahead of time & left to rest on the counter for up to several hours safely.
4) This also works extremely well when portioned into a muffin tin {bitty lil bite sized, normal or even the jumbo pans} for a crowd &/or portion control.
5) Pairs well with chili, chicken, pork roast/chops, ribs, you name it…. If it makes it past the end of the meal, this freezes well.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American