Talk Of The Town


You'll Love Everything About This Cornbread

Posted at 1:22 PM, Jul 12, 2021
and last updated 2021-07-12 14:22:50-04

Personal chef & caterer Jerod Wilcher made Sour Cream Cornbread with Honey Butter. You're invited to Chef Jerod Wilcher’s pop-up-style restaurant experience at Franklin's Fruit Tea's "The Drinkery Wednesday, July 14 from 2pm-8pm. Each meal comes with a Sour Cream Cornbread topped with Honey Butter. Pre-order online today to guarantee your plate. Pick up will be at "The Drinkery" located at 348A East Castle, Murfreesboro, TN 37130. For more information, go to The Jambalaya Madness Virtual Cooking Class is Friday, July 16th. Get ready to make Jambalaya, Cheddar Bay Biscuits, Cucumber & Tomato Salad and Homemade Vinaigrette. To register for the class click here:



2 C Cornmeal

2 C All Purpose Flour

1/2 C Granulated Sugar

1/2 C Light Brown Sugar

1 Tsp Salt

1 Tsp Baking Soda

1 C Sour Cream

1 C Melted Butter (unsalted)

2 Eggs

1 Can (15oz) Cream Corn

1/2 Can (15oz) Corn Kernels

Pan Spray as needed

4 Tbl Butter (1/2 stick), keep separated

4 Tbl Honey, keep separated


1. Preheat oven to 325 degrees and spray a 9x13 inch baking dish.

2. Add all ingredients (except butter & honey) in a mixing bowl and mix well.

3. Pour batter into a prepared baking dish.

4. Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

4. Microwave butter and honey for approximately 15-30 seconds.

5. Mix butter and honey and pour evenly over the cornbread.

6. Cut & Serve.