Gram Irene’s Best Cornbread Recipe

square slices of cornbread on white plate

The “secret ingredient” keeps this cornbread moist, never dry or gritty.


Units Scale

Dry Ingredients

  • 1 cup flour – all-purpose or gluten free flour blend
  • 1 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1/4 cup butter, softened
  • 1 egg
  • 1/3 cup milk
  • 1 cup sour cream


Preheat oven to 350° F and lightly grease a 8″x8″ square baking dish or 9 inch round pan.

Blend dry ingredients together in a large bowl.

Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour the batter into prepared pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan.

If you are using heavy glass bakeware, it may take 5 – 10 minutes longer. A toothpick inserted near the center of the bread should test dry when it is done.


Enjoy warm or at room temperature with butter, baked beans, soup or meal of your choice.


Keywords: cornbread, corn bread, quick bread