Make it Ahead Corn Bread

 This recipe for Sour Cream Corn Bread From The Barefoot Contessa is made in loaf pans and then when cold sliced and toasted. Very good and as Bettie likes her cornbread with crisp edges she liked this. Lyle thought the flavor was excellent and it was convenient to have this made and just toast as many slices as we needed. 
 I sliced the whole loaf and then froze the slices. Just defrost as many slices as you need.  The bread will keep up to four days in the refrigerator or freeze, well wrapped, up to three months. Do however not slice too thin as it will crumble on you. She suggests slicing ½ inch thick and that is what I did after the first slice fell apart.
 Note that it calls for Bob’s Red Mill medium grind cornmeal, the recipe states that it is necessary to use it. As it is easy to find that is what I used. I am guessing that it needs to be a medium grind and not the fine grind that the regular cornmeals are. This can be baked in a 9x13 inch pan at 350°F for 25 minutes instead of the loaf pans.
 Sour Cream Corn Bread
½ pound (2 sticks) butter, melted, plus extra to grease pan
3 cups all purpose flour
1 cup Bob’s Red Mill medium grind yellow cornmeal
½ cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt (this is coarser than table salt)
1 ¼ cups whole milk
¾ cup sour cream
2 large to extra large eggs
 Preheat oven to 350°F. Grease and line the bottom of two 81/2 x 41/2 inch x 2 inch bread pans with parchment paper. •
 Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In separate bowl, whisk together the milk, sour cream and eggs and then slowly stir in the melted butter. Pour the wet ingredients into the dry ones and mix them together until combined. Do Not over mix! 
 Pour the batter into the prepared pans. smooth top and bake for 35 to 40 minutes. until a toothpick comes out clean. Place the pans on a rack and cool completely.
 Remove from pans when cool. Slice when ready to eat and toast in toaster.
Or slice and freeze slices until ready to use. Do not try to freeze whole loaf and then have to slice when it is frozen.
 •May bake in 9x13 inch pan greased and lined with parchment paper at 350°F. for 25 minutes  or until a toothpick inserted in the center comes out clean and the cornbread is browned.


  1. Omgoodness!! This looks great! Will be trying!

    1. Hi Donna, My family said they needed some baked also when they looked at the post. Haven't made it for awhile. We thought it was excellent.

  2. I baked two loaves this morning--the bread is delicious! I fully intend to try it in a grilled cheese with some gruyere and maybe some bacon-onion jam.
    That said, this is very rich with two sticks of butter--and when it's toasted, you just want to add more!
    I wonder if I could swap out one stick of butter for a 1/2 cup (or more?) of canned creamed corn--the same way applesauce can be substituted for part of butter/oil in bar or cakes. I could whizz the creamed corn in the blender to eliminate the chunkiness. It might need a little extra milk to make up for the liquidity of the butter, or it might need more than 1/2 cup of the creamed corn. Ideas, anyone?
    It was so much fun to try the recipe--thank you for posting it!

    1. I guess I would not recommend it. The amount of butter is for two loaves which is really not a lot for 3 cups of flour. We think the bread is so good this way that I would not change it. That said, if you try it and it works let us know. The grilled cheese sandwich idea sounds very good.

    2. I agree with Myrna...baking is science...I don't know that I'd want to mess with a recipe this good!


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