Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 3 |
|
tablespoons sugar |
| 2 |
|
eggs |
| 1/2 |
|
cup LAND O LAKES® Sour Cream |
| 1/2 |
|
cup milk |
| 1 |
|
cup all-purpose flour |
| 2/3 |
|
cup yellow cornmeal |
| 1 1/2 |
|
teaspoons baking powder |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon baking soda |
Heat oven to 425°F. Combine butter and sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed.
Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
Recipe Tip
Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes.
Recipe Tip:
This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F for 18 to 22 minutes. 9 servings
Recipe Tip:
Spray pan with no-stick cooking spray before baking quick breads like cornbread.
