Sour Cream Cornbread Recipe

Sour Cream Cornbread Recipe

Lil' Luna

This Sour Cream Cornbread Recipe is the perfect accompaniment to your favorite bowl of chili. It's creamy, tender and oh so delicious.

4.88 from 25 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Bread

Cuisine American

Servings

Calories 227 kcal

Ingredients

1/4 cup canola oil or vegetable oil
1 cup sour cream
15 oz can of creamed corn
3 large eggs
2/3 cup yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt

Instructions

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.

Nutrition

Calories: 227kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 233mgPotassium: 233mgFiber: 2gSugar: 10gVitamin A: 213IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Keyword Sour Cream Cornbread

Tried this recipe?Let us know how it was!