Comments on: Sour Cream Cornbread Recipe

By: Kb

Kb — Mon, 20 Jan 2025 02:00:19 +0000

Amazing!!! The only substitute I made was using aquafaba because I didn’t have eggs. Oops!
I also made honey butter to top after it was baked.
I’ll be adding this to my family chili nights.

By: Rebekah Picard

Rebekah Picard — Thu, 02 Jan 2025 13:19:04 +0000

Great recipe!!! Best tasting cornbread recipe I have found that is so moist! My family and I like it less sweet (personal preference) so we 1/8 cup of sugar and it was perfection!

By: Kristina

Kristina — Wed, 02 Oct 2024 22:26:54 +0000

I followed this recipe exactly as written and it was perfect!!! Moist, flavorful, delicious! I live alone so I do want to add that I got to experiment with freezing leftovers. After a few days, I cut up all the remaining cornbread and wrapped each piece individually in aluminum foil. Then I added all the individual slices to a freezer bag. It reheats beautifully from frozen if you pop it in the microwave for 1 minute. Tastes just like it did when I made it!

By: Melissa

Melissa — Mon, 29 Apr 2024 19:23:41 +0000

In reply to JC. So glad you liked it! I just keep it covered on the counter for a day or so and if it's going to be a few days I'll pop it in the fridge in a tupperware! I make a cornbread salad with leftovers too!

By: JC

JC — Mon, 29 Apr 2024 12:14:43 +0000

Oops, meant to ask in previous comment. How do you recommend storing leftovers? Yes, I have left overs because I told them they had to wait to eat it later. I know, it’s torture.

By: JC

JC — Mon, 29 Apr 2024 12:12:04 +0000

I just made this and OMG is it so good! So moist and not too sweet. I grew up with a recipe that my adopted grandmother made with sour cream, but she added creamed corn to hers making the batter a bit more liquid. But this yummy cornbread still reminds me of hers. Thank you for reminding me of her and her cornbread.

By: Melissa

Melissa — Mon, 19 Feb 2024 21:21:38 +0000

In reply to joe. Yes! You'll use 2/3 the amount of honey as sugar, so you'll need less. And you'll want to drop the baking temp by 25 degrees as honey burns more easily.

By: joe

joe — Mon, 19 Feb 2024 01:04:54 +0000

Looks solid! Could I substitute the sugar for honey?

By: Melissa

Melissa — Mon, 04 Dec 2023 20:01:52 +0000

In reply to Carol. That meal sounds amazing Carol! Thank you for sharing!

By: Carol

Carol — Sat, 02 Dec 2023 14:03:58 +0000

I made this cornbread last night and it was delicious. I used buttermilk instead of milk and it very tasty with my blackeyed peas and turnip greens. Yummy.