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.
Servings: 12
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: 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