Last night, Nick and I were invited to watch the premiere of ‘The Office’ with our friends, Julie and Russell. Russell was making his chili (which was amazing!), so I offered to bring along some cornbread.

I have to say, I’m definitely a fan of moist cornbread. Cornbread has the tendency to get dry and crumbly- some people like it, but it’s not for me. When I found this recipe, called “Carroll’s Extra-Moist Cornbread,” I had to go for it.

The recipe’s title is not at all misleading. The cornbread was very moist, due to the addition of sour cream and creamed corn. It was perfect alongside the spicy chili. You’ve got to try this recipe during football season!

Carroll’s Extra-Moist Cornbread
(makes 9 generous squares)
Adapted from The Cornbread Gospels by Crescent Dragonwagon

Ingredients

Cooking spray
1 cup reduced-fat sour cream (I used the fat-free I had on hand)
1/2 tsp baking soda
1/4 cup mild vegetable oil
1 cup canned creamed corn
2 eggs
1 cup stone-ground yellow cornmeal
1 tbs cornstarch
1 1/2 tsp baking powder
3/4 tsp salt

1. Preheat oven to 350. Spray an 8-inch square baking pan with cooking spray.

2. Place the sour cream in a large bowl; whisk in the baking soda to activate it. Then whisk in the remaining wet ingredients: the oil, creamed corn and eggs. When thoroughly combined, sprinkle cornmeal over the top.

3. Combine the cornstarch, baking powder and salt in a small dish; sift over the cornmeal. Stir the whole thing together with as few strokes as possible, to just combine wet and dry.

4. Transfer the batter to the prepared pan. Let stand at room temperature for 20 minutes, then pop it in the oven and bake until golden brown, about 40 minutes.