In the everlasting battle of North vs. South, we’re fighting for the Union when it comes to cornbread. After a few tries, we have finally mastered this sweet, crispy, comforting Northern-style cornbread. All it took was a simple switch from cake pan to cast iron (duh). While our cornbread does come from north of the Mason-Dixon line, it’s still the perfect side to our favorite southern dishes like Brunswick Stew and Texas Chili.
True southerners may call us soft, but we’re sure this sweeeeeet cornbread will make a Yankee out of anyone.
- 1 cup yellow cornmeal
- 1 cup flour
- 1/4 cup brown sugar + 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 eggs
- 3 TBS unsalted butter, melted and cooled slightly + 1 TBS butter (or even better: bacon fat) for the cast iron
- 2 TBS canola oil
- 1 cup sweet corn (we use frozen, a bit defrosted)
- 1 TBS sugar + 1 tsp ground cinnamon
- Preheat oven to 425°F and place a 10″ cast iron in the oven.
- In a medium bowl, whisk together cornmeal, flour, sugars, baking powder, salt, and baking soda. In a separate bowl, whisk together sour cream, buttermilk, eggs, butter, and canola oil.
- Pour the wet ingredients into the dry and whisk together until combined. Add corn and mix in just until incorporated.
- Remove the cast iron from the oven (use pot holders!). Place 1 TBS of butter (or lard) into the cast iron and swirl around to melt and coat the pan. Pour in cornbread batter, sprinkle cinnamon sugar evenly on the top, and place in the oven. Bake for 20 minutes, or until skewer inserted into the cornbread comes out clean. Let cool for 5-10 minutes before cutting in to enjoy!
To print the recipe, click here: Sweet Cornbread