Sour Cream Cornbread
8
servings
10 min
PREP TIME
35 min
TOTAL TIME

Ingredients

1/4 cup Land O Lakes® Butter 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

How to make

  1. STEP 1

    Heat oven to 425°F. Grease 9-inch round baking pan; set aside.

  2. STEP 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. STEP 3

    Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Tip #1

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

Tip #2

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

Tip #3

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

Nutrition

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

Reviews

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our online community

  December 23, 2016

This is now my go to cornbread recipe. In fact I am making it now to put in dressing :)

— says Charlie
Helpful?
  November 26, 2015

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!

— says kristina
Helpful?
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