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Simple, Sweet, and Sensational Sour Cream Cornbread

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I adore cornbread.  I’ve been known to frequent restaurants just because they offer cornbread in the pre-meal bread basket.  Does anyone else do this?

If you haven’t picked up this month’s copy of Fine Cooking Magazine, go grab one.  In the issue, I share four different recipes made with my cornbread as a base – quiche with a cornbread crust, cornbread French toast, cornbread skillet apple cobbler, and chorizo cornbread stuffing.  It’s my first feature in the magazine and I’m over-the-moon excited about it!

In case you ever wondered about the quality of recipes featured in Fine Cooing magazine, you should know that my recipes were highly tested by their staff before being printed.  Fine Cooking’s editors came back at me with questions about the recipes and the copy and made sure everything was perfectly delicious and easy to make at home before the magazine went to print.

I’ll be sharing the recipes here over the next month starting with this cornbread.  It’s a sweet cornbread – don’t try to tell me there is any other kind – but not so sweet that it doesn’t work in savory applications. The most unique part of my cornbread recipe is that I eschew cornbread’s traditional buttermilk in favor of sour cream. This produces a texture that doesn’t fall apart in your hand, but easily crumbles in your mouth (as cornbread should).

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Cornbread
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5 from 3 votes

Sour Cream Cornbread

It’s a sweet cornbread - don’t try to tell me there is any other kind - but not so sweet that it doesn’t work in savory applications. This recipe replaces buttermilk with sour cream.
Course Breads
Cuisine American
Keyword cornbread recipe, sour cream cornbread
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 servings
Calories 306kcal

Ingredients

  • 1 1/2 cups finely ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 - 1/2 cup sugar use the 1/2 cup if you prefer a sweeter cornbread
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs room temperature, beaten
  • 1 cup full-fat sour cream room temperature
  • 1/2 cup unsalted butter melted

Instructions

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
  • Fold in the eggs and sour cream with a silicone spatula until just combined.
  • Fold in the butter a little bit at a time until just combined.
  • Grease an 8x8-inch baking pan. Pour the batter into the pan, spread evenly with a small offset spatula or the back of a spoon, and bake for 25-30 minutes until the top just starts to brown and a toothpick inserted into the center comes out clean,

Nutrition

Nutrition Facts
Sour Cream Cornbread
Amount Per Serving
Calories 306 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 76mg 25%
Sodium 227mg 9%
Potassium 149mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g 10%
Vitamin A 10.5%
Vitamin C 0.3%
Calcium 4%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.
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8 comments on “Simple, Sweet, and Sensational Sour Cream Cornbread”

  1. Mirandasays:

    Corn bread is such a staple at our house during the fall! Perfect with a bowl of chili!

  2. Loooove Cornbread! And congrats on working with Fine Cooking Magazine! How exciting!!

  3. elizatosays:

    that is delicous and and perfect taste

  4. Amy H.says:

    Hi and a question: can this be made in advance and frozen for use in the chorizo stuffing recipe in Fine Cooking? Thanks.

  5. Nancysays:

    If I was to make this in the cornbread pan that looks like a little corn on the cob how long would I cook it at and what temperature?

  6. dakwahsays:

    wow awesome. it look very delicious. i will try to make it…


  7. If you are seeking for the best site which can provide you the best recipe for preparing delicious food so you can switch to this website.

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