I have to preface my remarks about this recipe by saying that I love cornbread. And that I really haven’t tasted any cornbread that I found inedible. Of course I like some better than others. But in general I’m not terribly fussy. I like them all. That’s why this is not the first cornbread recipe to appear on this site. This is merely one of my favorites. So I hope you enjoy it too. The flavor is wonderful and the texture is moist and tender. And you don’t even need to involve your mixer in the preparation. Just 2 bowls, measuring cups, measuring spoons, a whisk, and your trusty rubber spatula. Easy as can be.

So next time you serve soup, stew, or chili, whip up a batch of this yummy bread as an accompaniment. Your status as kitchen wizard will not be threatened. In fact, it might even be enhanced. Happy baking!

• 1 c. unbleached all-purpose flour
• ⅔ c. medium grained yellow cornmeal
• ¼ c. granulated sugar
• 2 T. light brown sugar, packed
• 1 T. baking powder
• ½ tsp. kosher salt
• pinch cayenne pepper
• ¼ c. vegetable oil
• 1 c. sour cream
• 1 (14.75 oz.) can creamed corn
• 3 lg. eggs
• fleur de sel or other flaky salt

In a medium sized bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, kosher salt, and pinch of cayenne.   

In a large bowl, stir together the oil, sour cream, creamed corn, and eggs until well combined. Stir the dry ingredients into the wet, just until combined.

Pour the mixture into a lightly greased 11×7-inch Pyrex pan or 10-inch cast iron skillet. Lightly sprinkle with fleur de sel.

Bake in a pre-heated 425 degree oven for 35-40 minutes or until tester comes out clean. Remove from oven and let cool at least 10 minutes before serving.