Sour Cream Cornbread
This moist cornbread recipe made with sour cream has the perfect fluffy crumb. It's a sweet cornbread that everyone goes crazy for!
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
US Customary - Metric
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,
Notes
Cornbread lasts for several days at room temperature in an airtight container. You can also store it in the fridge for a week or in a freezer-safe container in the freezer for several months.
If you don't have an 8x8" baking pan or if you want to switch things up, you can bake this in almost vessel you like.
Double it and bake in a 9"x 16"pan for a larger crowd.
It works perfectly as cornbread muffins or mini muffins - just bake in greased muffin tins. For mini muffins, check for doneness at around 12 minutes.
Nutrition
Calories: 306kcal | Carbohydrates: 30g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 227mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.7mg