Sour Cream Cornbread
On the table in about 30 minutes, this tender sour cream cornbread is the perfect side to your favorite bowl of chili.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Bread
Cuisine: American
Servings: 12
Author: Lil' Luna
Preheat the oven to 375°F.
In a medium sized bowl, whisk flour, cornmeal, salt, sugar, and baking powder.
In a large bowl, stir 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 375°F for 20-25 minutes.
Double it. Double the ingredients and bake it in a 9x13 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 the cornbread has 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.
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