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4.89
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9
votes
Sour Cream Cornbread
This simple sour cream cornbread recipe makes a slightly dense and moist cornbread with just the right amount of sweetness! This cornbread is not too crumbly and goes perfectly with a bowl of soup or chili.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breads, Side Dish
Cuisine:
American
Diet:
Vegetarian
Servings:
8
Author:
Melissa Griffiths
Ingredients
1
cup
all purpose flour
1
cup
yellow cornmeal
1/4
cup
granulated sugar
2
teaspoons
baking powder
1/2
teaspoon
baking soda
1
teaspoon
salt
1
cup
sour cream
1
large
egg
4
tablespoons
melted butter
Instructions
Preheat the oven for 400 degrees F. and lightly grease an 8-inch square baking dish or a 9-inch round pie plate.
In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
Make a well in the center of the dry ingredients and add the sour cream, egg, and melted butter.
Slow mix the ingredients until everything comes together, taking care not to over mix.
Add the batter to the prepared pan and smooth the top with a spatula.
Bake for 20-25 minutes or until the top is golden brown and the cornbread is cooked through.
Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.
Video
Nutrition
Serving:
1
of 8 servings
|
Calories:
274
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
55
mg
|
Sodium:
529
mg
|
Potassium:
127
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
388
IU
|
Vitamin C:
0.3
mg
|
Calcium:
97
mg
|
Iron:
2
mg