Hearty Cornbread

This is not your standard cornbread. It’s packed with creamed corn, melted mozzarella, slivered sun-dried tomatoes, garlic, and fresh basil. More like a savory Italian corn cake than a plain Southern side.

Preheating the oiled cast iron skillet is the move that separates good cornbread from great cornbread. When the batter hits that screaming-hot pan, the bottom crust starts crisping immediately. That sizzle is the sound of a golden, crunchy base forming while the interior stays moist from the sour cream and creamed corn.

No flour in this recipe, just cornmeal. That means a grittier, more intensely corn-flavored crumb with real texture.

Pro Tips

• Don’t overmix the batter. Stir just until the dry and wet ingredients combine. Overworking develops toughness even without flour.
• The cast iron must be hot when the batter goes in. If it’s not sizzling, the skillet isn’t ready.
• Sour cream keeps this cornbread moist despite the long bake time. Don’t substitute yogurt, which is thinner and more acidic.
• Let it cool for 5 minutes in the skillet before slicing. The cheese needs a moment to set.

Variations

• Add diced jalapeños and swap mozzarella for pepper jack for a spicy Southwestern version.
• Use fresh corn kernels cut from the cob instead of creamed corn during summer months.
• Top with a drizzle of honey butter after slicing for a sweet-savory contrast.