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.
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: 227kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 233mg | Potassium: 233mg | Fiber: 2g | Sugar: 10g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg