canola or grape-seed oil
butter, plus more to serve
If you hate dry, crumbly cornbread, try this one! It’s super moist and light, with a rich, buttery crust. Really fantastic cornbread. Quick and easy, too—one bowl, one pan.
- Place a well-seasoned 10-inch cast-iron skillet in the oven, and preheat to 425°F.
- In a large bowl, whisk together the cornmeal, baking powder, sugar, and salt. Add the eggs, sour cream, oil, and milk, and whisk just until combined.
- When the oven is preheated, use an oven mitt to remove the hot skillet from the oven. Swirl 2 tablespoons of the butter around the bottom and sides of the skillet until the butter is melted and the skillet is generously coated. Pour the batter into the skillet. Return the skillet to the oven, reduce the temperature to 375 degrees, and bake until a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Slide the remaining 2 tablespoons of butter around on the top of the hot cornbread until melted. Serve warm with extra butter.
Recipe by Tara Tuckwiller