Cornbread is a beloved Southern staple known for its crumbly texture and slightly sweet flavor. Adding mayonnaise and sour cream to the batter is a clever way to keep it incredibly moist and tender without sacrificing that classic cornmeal bite. This recipe yields a rich, soft cornbread that pairs perfectly with chili, barbecue, or just a pat of butter.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast iron skillet with butter or nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined. This ensures your leavening is distributed well.
- In a separate medium bowl, beat the eggs lightly. Add the buttermilk, mayonnaise, and sour cream, whisking until smooth and fully blended.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until the flour is moistened. The batter will be slightly lumpy; avoid overmixing to keep the cornbread tender.
- Fold in the melted butter. The butter adds richness and helps create a golden crust.
- Pour the batter into the prepared pan or skillet, smoothing the top with the back of a spoon or spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove from the oven and let cool in the pan for 10 minutes before slicing and serving.
Tips
- Mayonnaise substitution: If you don’t have mayonnaise, you can substitute an equal amount of Greek yogurt or an additional 1/4 cup sour cream, though the texture may be slightly different.
- Mix gently: Overmixing the batter develops gluten and can make the cornbread tough. Stir just until combined for a tender crumb.
- Use fresh baking powder: Make sure your baking powder is fresh for the best rise. If it’s older than 6 months, replace it.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Serving Suggestions
This moist cornbread is a versatile side that complements many dishes. Serve it alongside chili or beef stew to soak up rich broths. It also pairs well with Southern-style barbecue, fried chicken, or a hearty bean soup. For a simple snack, warm a slice and spread with honey butter or your favorite jam.
Variations
- Cheesy Jalapeño Cornbread: Fold in 1 cup shredded sharp cheddar cheese and 1-2 finely chopped jalapeños to the batter for a spicy, savory twist.
- Sweet Cornbread: Add 1/2 cup whole kernel corn (drained if canned) and increase sugar to 1/3 cup for a sweeter, textural variation.
- Herbed Cornbread: Mix in 2 tablespoons chopped fresh herbs such as chives, thyme, or rosemary for a fragrant, savory flavor boost.
- Gluten-Free Option: Substitute the all-purpose flour with an equal amount of gluten-free flour blend suitable for baking.
Storage and Reheating
Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag.
To reheat, warm slices in a 350°F (175°C) oven for 10-12 minutes until heated through and slightly crisp on the edges. Alternatively, microwave on medium power for 20-30 seconds, though this may soften the crust.
Frequently Asked Questions
Why add mayonnaise and sour cream to cornbread?
Mayonnaise and sour cream both contain fats and moisture that keep the cornbread exceptionally tender and moist. Mayonnaise also adds a subtle richness due to its oil and egg content, while sour cream contributes a slight tang and creaminess, balancing the sweetness and corn flavor.
Can I use plain yogurt instead of sour cream?
Yes, plain yogurt can be used as a substitute for sour cream in equal amounts. However, because yogurt is often thinner, it may slightly alter the batter’s consistency and final texture. Greek yogurt is preferable for its thicker consistency.
Is this cornbread recipe sweet or savory?
This recipe has a mild sweetness from the sugar but remains balanced and not overly sweet. You can adjust the sugar up or down depending on your preference or the dish you’re serving it with.
Can I make this recipe vegan?
This particular recipe relies on eggs, sour cream, and mayonnaise, which are animal products. To make a vegan version, you would need to substitute these with plant-based alternatives such as flax or chia eggs, vegan mayonnaise, and dairy-free sour cream or yogurt. Note that texture and flavor will vary.
Why does cornbread sometimes turn out dry, and how does this recipe help?
Cornbread can dry out when made without enough fat or moisture, or if overbaked. This recipe’s inclusion of mayonnaise and sour cream adds extra fat and moisture, which helps prevent dryness and creates a tender crumb even after cooling.
Can I bake this cornbread in muffin tins?
Yes, you can bake this batter in a greased or lined muffin tin for about 15-18 minutes at 400°F (200°C). Muffins bake faster and are great for individual servings but watch closely to avoid overbaking.
What is the best pan to use?
Using a cast iron skillet works great for cornbread because it distributes heat evenly and helps create a crisp crust. Alternatively, an 8-inch square baking pan or a 9-inch round cake pan will work well. Just be sure to grease it well to prevent sticking.
Can I make this recipe ahead of time?
You can prepare the batter a few hours ahead and keep it refrigerated, but allow it to come to room temperature before baking for best results. Fully baked cornbread also stores well and can be reheated as needed.
How do I know when the cornbread is done?
Look for a golden-brown top and edges pulling slightly away from the pan. The best test is inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, the cornbread is ready.
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