Sour Cream Cornbread
Sour Cream Cornbread is easy to make from scratch and is moist and delicious! Ready to be paired with chilis and soups.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Baked Goods
Cuisine: American
Servings: 8 servings
Calories: 320kcal
- 1 cup corn meal
- 1 cup all purpose flour
- 1 stick butter
- ⅓ cup sugar
- 2 eggs
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup sour cream
Preheat oven to 375 degrees F.
Grease your baking dish with butter, a bit of cooking spray, or parchment paper. A 9x9 dish would work well here. You can use a 9x13, but the corn bread will be spread a bit thin.
In a large bowl, stir together cornmeal, flour, sugar, salt, and baking soda.
To the dry ingredients, add sour cream, melted butter, and eggs. Stir until everything is fully incorporated. Pour into prepared baking dish.
Bake in preheated oven until a toothpick can be placed in the middle and come out clean. About 30 minutes.
Slice and enjoy!
Serving: 1g | Calories: 320kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 347mg | Fiber: 2g | Sugar: 9g