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Sour Cream Cornbread

A deliciously moist and tangy cornbread made with sour cream that pairs wonderfully with meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup melted butter

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • 9-inch round or square baking pan
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Grease your baking pan with butter or cooking spray.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  4. In another bowl, mix the sour cream, milk, eggs, and melted butter until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Transfer the batter to the prepared baking pan, smoothing the top.
  7. Bake in the oven for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Serve as a side dish for chili, soups, or barbecues.