Sour Cream Cornbread Recipe
This Sour Cream Cornbread Recipe is the perfect accompaniment to your favorite bowl of chili. It's creamy, tender and oh so delicious.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Calories 227 kcal
In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
Pour the mixture into a 10” cast iron skillet (or 9” square pan that you’ve sprayed with cooking spray). Bake at 425 degrees for about 25-30 minutes.
*For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425 degrees for about 20 minutes.
Calories: 227kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 233mgPotassium: 233mgFiber: 2gSugar: 10gVitamin A: 213IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword Sour Cream Cornbread