Breakfast Corn Bread
Sometimes you just have to eat your words…and your corn bread. Let me explain.
Way back in 2014 when I started this blog (gulp, yes, it’s been that long) I was starry eyed and a little overly enthusiastic and so when I baked a batch of cornbread and everyone in my family loved it, I proudly proclaimed it The Best Cornbread. And it’s great. Truly! But maybe not the best for every situation.
See, it’s more of a dinner sort of corn bread. Made with both cornmeal and corn kernels, it’s heartier and denser than this breakfast version—more well suited as a side for a bowl of chili or to round out a Thanksgiving meal. It’s totally delish and I know I’ll be making it for many years to come.
But when I want a corn bread to start the day off with, this lighter, fluffier, less complicated version is now my absolute go-to.
It comes together quickly and easily in just a few minutes with pantry and fridge staples, which means that on non-hectic mornings, you can totally make this fresh for a wonderful breakfast treat, earning you major, major points!
It’s wonderful as is or toasted with butter and jam.
I promise you’re going to love it!
And with that my little cornbread saga comes to end, but I’ve learned a very important lesson: there’s always more room for cornbread love in your life!. 😁😁
Breakfast Corn Bread
Makes at least 6 servings
Prep Time: 12 minutes; Bake Time: 20 minutes
Ingredients
1 cup yellow finely ground cornmeal
1 cup unbleached, all-purpose flour
Heaping ¼ cup sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
3/4 teaspoon salt
1 cup sour cream or Greek yogurt (use at least a 2% kind)
¼ cup whole milk (you could use 2% too)
2 large eggs, lightly fork beaten
4 tablespoons unsalted butter, melted, plus extra for greasing the pan
The Recipe
1. Preheat oven to 425º F and butter a 9-inch square pan. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt.
3. In a separate medium bowl, whisk together the sour cream or yogurt with the milk until smooth. Add the melted butter and the eggs and whisk again until well combined.
4. Scrape the wet ingredients into the dry ingredients and use a rubber spatula to fold everything together just until you can’t see any dry ingredients and everything is moistened—you don’t want to over mix.
5. Scrape the batter into the prepared pan, smooth the top and bake for 20 minutes until the top is golden brown.
6. Let cool a bit on a wire rack and then cut into squares and serve. Leftovers can be stored well-wrapped for a day or two at room temperature and longer in the fridge. This is also great split in half and toasted.
Enjoy!
Note: Recipe adapted from The Art of Home Cooking by Kate McDermott. I simplified some of the steps but stayed pretty true to the recipe.
