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Sour Cream Cornbread

Sour Cream Cornbread

The ultimate comfort food, Sour Cream Cornbread is creamy, tender, and perfectly sweet! This easy recipe will have your taste buds dancing, making it the perfect addition to any meal. Try it tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Side Dishes
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup Canola oil
  • 1 cup Sour cream
  • 1 can Creamed corn 15-ounce
  • 3 large Eggs
  • ⅔ cup Yellow cornmeal
  • 1 cup All-purpose flour
  • ½ cup Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Frying Pan
  • Whisk
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Preheat your oven to 375°F.
  2. In a medium-sized bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder.
  3. In a large bowl, stir together the canola oil, sour cream, creamed corn, and eggs until well combined.
  4. Gently mix the dry ingredients into the wet mixture just until combined.
  5. Pour the mixture into a greased 10-inch cast iron skillet or a 9-inch square baking pan.
  6. Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
  7. Cool slightly in the pan before cutting into squares or wedges.
  8. Serve warm and enjoy!

Notes

  • Double it: Double the ingredients and bake it in a 9×13 inch pan.
  • Muffins: Grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425° for about 20 minutes.
  • Storage: Once cooled, cover and store on the counter for 2-3 days or in the fridge for 5-7 days. Wrap tightly with plastic and foil and freeze for up to 3 months.