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.
Servings: 12
Ingredients
- ¼ cup canola oil, or vegetable oil
- 1 cup sour cream
- 1 (15-ounce) can creamed corn
- 3 large eggs
- ⅔ cup yellow cornmeal
- 1 cup all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- 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.
Notes
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.
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