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Sour Cream Cornbread recipe

A moist and sweet cornbread to enjoy withyour favorite soups or grilled pork or poultry.

Recipe: Sour Cream Cornbread

1/4 cup butter or margarine, softened
3 tablespoons granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

  • Heat oven to 425°F (220°C).
  • Combine butter and sugar in small mixerbowl. Beat at medium speed, scraping bowl often, until creamy(1 to 2 minutes). Add eggs, one at a time, beating well aftereach addition (1 to 2 minutes). Stir in sour cream and milk.Add all remaining ingredients. Reduce speed to low; beat justuntil mixed.
  • Pour batter into greased 8-inch cast ironskillet.
  • Bake for 22 to 26 minutes or until goldenbrown and wooden pick inserted in center comes out clean. Servewarm.

    Makes 8 servings.


    • Prepare batter as directed above. Spoonbatter into 12 greased or paper-lined muffin cups. Bake for 15to 18 minutes.
    • This cornbread can be baked in a greased8-inch square baking pan. Bake at 425°F for 18 to 22 minutes.Makes 9 servings
    • Spray pan with no stick cooking spraybefore baking quick breads like this one.

    Nutrition Facts (1 serving): Calories:225, Fat: 10 g, Cholesterol: 80 mg, Sodium: 370 mg, Carbohydrates:28 g, Dietary Fiber: 1 g, Protein: 6 g.


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