Fill your kitchen with the smell of fresh-baked Southern Cornbread in just about an hour! This classic recipe creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.
To a large mixing bowl, whisk together cornmeal, flour and sugar.
Add milk to beaten eggs then add egg mixture to dry ingredients.
Next add sour cream and whisk together and finally add melted butter and whisk until well combined. Consistency will be slightly runny.
Heat very large 17 inch cast iron skillet over high heat on the stove. Tip: Add a few droplets of water and once the water dances in skillet, it is ready!
Once ready, add vegetable oil to skillet then remove pan from heat.
Pour cornbread mixture into skillet (oil will bubble) and bake for 35-45 minutes or until toothpick inserted in center comes out slightly clean (make sure not to overbake and dry out the cornbread too much) and is golden brown.
Remove skillet from oven and let cool for 20 minutes before releasing from pan.
Allow cornbread to cool to room temperature.
While a cast iron skillet will yield the best results, make sure you use a very large baking dish or oven proof skillet.