There aren’t many sides more Texas than cornbread, and these HungryTexans love ourselves some cornbread. Hot, cold, honey buttered or molassesed, we’ll eat it any way you slice it & believe it or not it’s almost as easy to make homemade cornbread from scratch as it is to bake from everyone’s favorite blue & white box. You’ll be done in a jiffy (*wink*).

You probably have most of this in your pantry already!


1 c corn meal

1 c flour

2 tsp baking powder

1 tbl sugar

1/2 tsp salt

1 tsp old bay (Texas meets Mid-Atlantic, yall!)

1 dash of chili powder

1 egg

1 c sour cream

1 tbl honey

1/4 c buttermilk

2 tbl vegetable oil

Preheat your oven to 400 & start by combining all your dry ingredients in a large bowl. Then add your egg (note: I regretted using a whisk for this task, I recommend a fork so your egg doesn’t get all caught up in the tines!).



Then mix in all your soggy ingredients – sour cream, buttermilk, oil & honey.




Pour your chunky-ish batter into a greased loaf pan & bake 25-30 minutes until your loaf is golden!



Serve alongside your favorite soup or g’nosh a big hunk for breakfast!


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