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Winter Park Recipe of the Month

A good bowl of chili or soup always tastes better with a warm slice of corn bread on the side. This one is so light and fluffy, you might have more cornbread than chili once you taste your first bite.

Better than any box mix, this recipe adds the non-traditional twist of sour cream that makes it super moist.  It does have an extra step of beating the egg whites, but it is well worth the time for the end result.

It is so good, you’ll have it again for breakfast the next morning.




  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 c. sour cream
  • 2 egg yolks
  • 1 1/4 c. flour
  • 3/4 c. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 2 egg whites, stiffly beaten
  1. Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
  2. Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.
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