Did you catch our Chefs at Home recipe series this summer? If you followed along, we hope you enjoyed it as much as we did! We had so much fun with the series that we’ve gone back to our executive chefs to see what they’re serving up this holiday season. The latest in our holiday recipes at home series is a recipe from Chef Daniel Corey of The Clift Royal Sonesta Hotel. Add his Sour Cream Corn Bread as a side dish for your holiday meal, or enjoy it on its own!
Sour Cream Corn Bread, Yield: 9”x13” pan
1c AP flour
2/3c Cornmeal, Finely Ground
1T Baking Powder
1/4t Baking Soda
12oz Sour Cream
4oz Whole Milk
8oz Butter, Melted
-Preheat oven to 425F and position oven rack in the middle
-Whisk together dry ingredients and set aside
-Whisk eggs and sugar until pale yellow and fluffy, about 2 minutes, add sour cream, milk and melted butter. Whisk to combine.
-Add dry ingredients to wet and gently fold together until homogenous.
-Bake uncovered on the middle rack for 25 minutes, let cool for 10 minutes before cutting.
Chef Daniel shared that he prefers to eat this corn bread with butter, honey and sea salt.