Sour Cream Cornbread
Sour Cream Cornbread is the perfect side for your holiday meal or favorite bowl of chili. It's incredibly moist and deliciously tender.
Servings: 8 servings
Ingredients
- ¼ cup canola or vegetable oil
- 1 cup sour cream
- 15 ounces canned creamed corn
- 3 large eggs
- ⅔ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 425 degrees F.
- In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
- In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
- Pour the mixture into a 10-inch cast iron skillet (or 8-9” square pan that you’ve sprayed with cooking spray). Bake at 425 degrees for about 25-30 minutes.
- Cool for 10-15 minutes before cutting into triangles or squares and serving.
Notes
For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425 degrees for about 20 minutes.
Nutrition
Calories: 337kcal | Carbohydrates: 46g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 476mg | Potassium: 190mg | Fiber: 2g | Sugar: 15g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg
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