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–+ servings
sour cream enhances cornbread

Sour Cream Cornbread

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 9x9 inch baking pan
  • 1 Oven
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup All-purpose flour
  • 1 cup Cornmeal
  • 1/4 cup Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Sour cream
  • 1/3 cup Milk
  • 1/4 cup Unsalted butter melted
  • 2 Large eggs

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Grease a 9x9-inch baking pan and set aside.
  • In a mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl, combine sour cream, milk, melted butter, and eggs, and whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cornbread to rest for 10 minutes before slicing and serving.

Notes

For best results, ensure that all ingredients are at room temperature before mixing, as this helps the batter to blend more smoothly. Additionally, avoid over-mixing the batter to prevent a dense texture; mix just until the ingredients are combined. For a richer flavor, consider using full-fat sour cream and adding a little honey for sweetness. This cornbread pairs well with chili, soups, or can be enjoyed on its own with a pat of butter.
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