5 from 18 votes
Sour Cream Cornbread
Sour Cream Cornbread has a tender crumb with moist texture from the addition of sour cream and cream-style corn. Made without peeling the thinly sliced cornmeal batter, it bakes golden in a preheated cast iron skillet to develop a light crust. This cornbread offers mild tanginess and a soft crumb fit for a side or snack.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
Calories:
238 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 3 large egg slightly beaten
- 1 cup self-rising cornmeal
- 8 3/4 ounces cream style corn
- 8 ounces sour cream
- 1/4 cup vegetable oil
Instructions
- Heat a lightly greased 8-inch cast iron skillet in a 400°F oven for 5 minutes.
- In a bowl, combine all the ingredients and mix until everything is moistened.
- Pour the batter into the hot pan and bake at 400°F for 20 minutes, or until golden.
Cup of Yum
Notes
- Add one to two tablespoons of chopped green chilis to the batter for a mild spicy kick.
- Sprinkle a handful of shredded cheddar cheese on top before baking for extra richness.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
84mg
(28%)
Sodium
138mg
(6%)
Potassium
171mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
300IU
(6%)
Vitamin C
1.7mg
(2%)
Calcium
42mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 84mg | 28% |
| Sodium | 138mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.