Sour Cream Cornbread Recipe
Sour cream cornbread is a classic dish that combines the rich, moist texture of sour cream with the comforting flavors of cornmeal.
Equipment
- Mixing bowl
- Whisk or spoon for mixing
- 9x9-inch baking pan
- Oven preheated to 375°F (190°C)
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
- Optional: 1/2 cup shredded cheddar cheese for an extra kick
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking pan.
- In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the sour cream, melted butter, and eggs until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the corn kernels and shredded cheddar cheese (if desired).
- Pour the batter into the greased baking pan, spreading it evenly.
- Bake for 25-30 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing it into squares.