Fluffiest cornbread

By Anna Olson
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  • 1 1/4 cups (185 g) all-purpose flour
  • 3/4 cup (125 g) cornmeal
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 cup (250 ml) 2 per cent milk
  • 1 large egg
  • 1/4 cup (60 ml) sour cream
  • 1/2 cup (115 g) unsalted butter, melted


  1. Preheat the oven to 400°F (200°C).
  2. Lightly grease a 9-inch (23 cm) round cake pan or you can use a 9-inch square pan, a skillet or make 12 muffins.
  3. Whisk the flour, cornmeal, sugar, baking powder and salt together in a mixing bowl to blend. Add the milk, egg and sour cream and whisk until smooth.  
  4. Whisk in the melted butter and pour the batter into the pan.
  5. Bake the cornbread for about 30 minutes, until a tester inserted in the centre of the bread comes out clean. 
  6. Cool in the pan on a rack for at least 20 minutes before serving.
  7. The cornbread is best the day it is made, but can keep, well-wrapped for up to two days.

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