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Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.
Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg, at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
Dietary Fiber: 1g
This is an easy cornbread recipe and very tasty. I used almond milk and self rising cornmeal, not needing the baking soda and baking powder. I also substituted honey for sugar using the same proportions.
I've tried for most of my adult life to get a cornbread recipe this good. I'm 69 years old and have finally found the best. This is it!
The best cornbread muffins I have ever tasted! Very moist!
I've tried numerous recipes for corn bread, and this is the best one I've found. It's tasty and moist--just what I was looking for.
This is our favorite cornbread recipe and we've tried many. I do substitute an equal amount of honey or maple syrup for the sugar. This is just perfect and very moist. I get many compliments when I serve this at pot lucks and it is always requested when my husband makes chili at the firehouse.
Excellent, I used greek yogurt instead of sour cream.
I only used 1 tsp sugar, less flour, a little more cornmeal. The cornmeal I used was self rising so I did not use the baking powder, salt or soda. It was delicious!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/399
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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