Hearty Corn Bread

This is cornbread that’s gone Italian. Forget the basic Southern wedge served alongside chili. This skillet bake folds in melty mozzarella, rehydrated sun-dried tomatoes, fresh basil, garlic, and creamed corn, turning a humble side dish into a main-course-worthy bread that holds its own at the center of a dinner plate.

The sour cream is the move that takes this to another level. It adds tangy richness and keeps the crumb impossibly tender, even with the heavier add-ins. Pre-heating the cast-iron skillet until it sizzles before pouring in the batter is what gives you that signature crackly, butter-fried bottom crust.

Serve wedges warm from the pan with a drizzle of olive oil and a fresh tomato salad for a near-Mediterranean meal in one slice.

Pro Tips

• Use sun-dried tomato bits packed in oil if you can find them (they’re already softened). Drain off the oil before adding to the batter.
• Pre-heat the cast iron skillet until it’s truly sizzling. Lukewarm pans give you a soft bottom instead of a crisp one.
• Don’t overmix the batter once the wet and dry meet. A few lumps are fine; overworked batter turns the cornbread tough.
• Test for doneness with a toothpick in the center. It should come out with a few moist crumbs, not wet batter.
• Let the cornbread rest 5 to 10 minutes before slicing. Cutting too soon causes the cheese to ooze and the slices to fall apart.

Variations

• Stir in ½ cup of crumbled cooked Italian sausage or bacon for a meatier loaf.
• Swap mozzarella for sharp cheddar and the basil for chives for a more American-style cheesy cornbread.
• Add a finely chopped jalapeño for heat and a southwestern lean.