Sour Cream Cornbread

Sour Cream Cornbread
84
8 Reviews
Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.
10 min
Prep Time
35 min
Total Time
8 servings

Ingredients

1/4 cup
, softened
3 tablespoons
sugar
2
large Land O Lakes® Eggs
1/2 cup
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

Directions

  1. Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
  2. 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.
  3. Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Recipe Tips

- Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.

- This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F, 18-22 minutes. 9 servings

- Spray pan with no-stick cooking spray before baking quick breads like cornbread.

Nutrition Facts (1 serving)

Calories
225
Cholesterol
80mg
Carbohydrates
28g
Protein
6g
Fat
10g
Sodium
370mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This is so good! I followed the recipe except for the sour cream as I always use thick yogurt, and the flour, as I did half all-purpose and half corn flour. Next time I will probably just use all-purpose as mine came out slightly crumbly. I will make this again for sure!

Rating

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.

Rating

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!

Rating

The best cornbread muffins I have ever tasted! Very moist!

Rating

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.

Rating

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.

Rating

Excellent, I used greek yogurt instead of sour cream.

Rating

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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