Sour Cream Cornbread
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5.0
6 reviews
Excellent
Sour Cream Cornbread
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Moist, tender, and fluffy, this sour cream cornbread with creamed corn is made from scratch in just minutes!
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Ingredients
- ½ cup (1 stick) salted butter
- 1 cup self-rising cornmeal mix (not plain cornmeal) (I use White Lily brand)
- 1 (8.25 ounce) can creamed corn
- 1 cup (8 ounces) sour cream
- 2 large eggs, lightly beaten
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Instructions
- Preheat oven to 350°F. Place the butter in an 8-inch cast iron skillet or in an 8-inch round or square baking dish. Put the skillet or dish in the oven until the butter melts, about 7-8 minutes.
- Meanwhile, in a large bowl, whisk together cornmeal mix, creamed corn, sour cream, and eggs.
- Once the butter melts, remove the skillet from the oven. Swirl the butter around in the pan so that it coats the bottom and sides of the skillet. You can use a pastry brush to make sure that the sides are well coated, if necessary. Pour the excess melted butter into the bowl with the cornmeal mixture. Whisk just until combined; do not overmix.
- Spread the batter in the hot buttered skillet. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb. It's also an easy way to melt the butter and grease the skillet.
- Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb. It's also an easy way to melt the butter and grease the skillet.
- Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
- Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
- Use full-fat sour cream rather than a lower-fat alternative. The fat in the sour cream adds richness to the batter and helps to keep the cornbread moist.
- Use full-fat sour cream rather than a lower-fat alternative. The fat in the sour cream adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry sour cream corn bread.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry sour cream corn bread.
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Recipe adapted from The Junior League Celebration Cookbook.
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
- Recipe adapted from The Junior League Celebration Cookbook.
Nutrition Information
Show Details
Serving
1slice
Calories
269kcal
(13%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
88mg
(29%)
Sodium
472mg
(20%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
676IU
(14%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 269kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 472mg | 20% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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