Hilary Zalla is so excited to share this recipe with you. It's easy, quick, and delicious! Her great grandmother (Nana) passed the recipe down to my mom. Her family is from Kentucky and corn bread is a staple dish during most family gatherings. Thanksgiving is no different! The ingredients for this recipe are simple, but the process is a bit different. Hilary's Nana always made her cornbread in loaf pans, toasted them, and lathered them with butter and jam. This corn bread is perfect for your Thanksgiving breakfast, brunch, or dinner.
- 2 sticks unsalted butter, melted
- 3 cups all-purpose flour
- 1 cup medium-grind yellow cornmeal
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
- 1 1/4 cups whole milk
- 3/4 cup sour cream
- 2 extra-large eggs
Preheat the oven to 350 degrees. Butter the bottom of two 8 x 4 in. loaf pans.
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a bowl. In another bowl, whisk together the milk, sour cream, eggs, and melted butter. Pour the wet ingredients into the dry ones and mix them together with a spatula. Pour the batter into the pans and smooth the top. Bake for 35 to 40 minutes until a toothpick comes out clean. Cool completely. Serve immediately or save in refrigerator.
The family makes several loaves of this cornbread to use throughout the day. For breakfast or brunch, take a loaf out of the refrigerator and cut it into bread sized pieces. Toast it and serve with butter and jam! For dinner, sprinkle your favorite cheese on top.
Get creative! You can always enhance this corn bread recipe by baking in jalapenos or cheese.
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