There are certain cookbooks that I use to think of as my grandmother’s cookbook.  Slowly, but surely, I have learned that several of those cookbooks, that I use to see as old fashioned, are full of wonderful recipes.

One of those is Taste of Home.  Over the past few years I have found several recipes that have turned into favorites.  A fall favorite is their sweet cornbread recipe.  You can thank the sour cream in the recipe for the soft and moist texture.

Take this cornbread with chili to your next tailgate and you will be thanked repeatedly.

Sweet Cornbread
Makes 9 to 12 servings

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup (8 ounces) light sour cream
1/3 cup milk
1/4 cup butter, melted

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

2. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.

3. Pour into a greased 8-in. square baking dish. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Tip: You can also bake in greased muffin tins for 15-18 minutes. Fill muffin cups 2/3 full. Source