Ina Garten's Easy Trick for the Best Cornbread

I grew up on Jiffy Corn Muffin Mix. You could always find a box or two in our family's pantry. My mom made cornbread with chili and, in the summer, turned it into muffins for breakfast. It was one of the first baked goods I made on my own.

Years later, I realized that while the convenience and nostalgia hold up, the flavor and texture fall short. I started experimenting with the boxed mix, adding extra eggs, butter, or even a little sour cream to enhance it. Eventually, I started making it from scratch, which turned out far superior, but I could never really get my kids on board with it.

My kids didn't quite understand cornbread. It looked like cake, but it wasn't sweet, and the texture was a little too crumbly and dry for their pampered, scratch-made birthday cake palates. This all changed when I started making Ina Garten's Sour Cream Cornbread. She has a few versions of the recipe, but my favorite is in her book, Make it Ahead.

Why I Love Ina's Sour Cream Cornbread

The way Ina bakes her cornbread is what makes it so special. Instead of a skillet, a cake pan, or a muffin tin, Ina instructs readers to bake the batter in two loaf pans. Loaf pans make it easy to slice, and the higher rise keeps it from drying out.

Once it's baked, I love slicing it and toasting it for breakfast; it's fantastic with a bit of butter and blueberry jam. The loaves also stay fresher than traditional cornbread.

In addition to its unique shape, the heavy dose of sour cream included in the batter gives this cornbread a texture and flavor unlike any other recipe. With three-quarters of a cup of sour cream and 1 1/4 cups of whole milk, the ratio of wet-to-dry ingredients is closer to equal than in most cornbread recipes. The result is a moist texture and rich, tangy flavor.

When selecting dry ingredients, look for medium-grind yellow cornmeal. I like Bob's Red Mill version. It's fine enough to avoid grit but coarse enough to deliver a rustic crumb. It also has a more authentic corn flavor, which comes through as you bite into it.

As for variations, depending on the meal, I usually keep it plain. However, sometimes I fold in two cups of grated sharp cheddar, one cup of corn kernels, and one-half cup of sliced pickled jalapeños for a kick.

My loaves usually take about 45 minutes to bake, but my oven tends to run on the cooler side. Once cool, I keep one loaf out for snacking and wrap the other in parchment and foil before freezing for a later date. When I'm ready to use it, I let it thaw in the fridge overnight and pop slices in the toaster to reheat.

As we head into the holiday season, this is a great recipe to use for cornbread stuffing. You can make the loaves ahead of time and stash them in the freezer until it's time to assemble the classic Thanksgiving side.