Sour Cream Cornbread Recipe 475

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SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.

Provided by Land O'Lakes

Categories     Quick     Sour Cream     Corn     Cornbread     Savory     Baking     Bread     Side Dish     Vegetable     Cream     Dairy     Breakfast and Brunch

Yield 8 servings

Number Of Ingredients 10

1/4 cup Land O Lakes® Butter softened
3 tablespoons sugar
2 large Land O Lakes® Eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
  • Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
  • Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 225 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 370 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Sugar grams, Protein 6 grams

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/3 cup milk
2 tablespoons butter, melted

Steps:

  • In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Provided by Emily Hughes

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 16

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

Cooking spray
1 1/4 cup self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

Steps:

  • Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
  • In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Best ever cornbread! Sour cream and creamed corn make it super moist. My family asks for this over and over. It goes perfectly with soup or chili.

Provided by QueenOf1211

Categories     Quick Breads

Time 55m

Yield 1 13x9" pan, 12 serving(s)

Number Of Ingredients 6

2 (8 1/2 ounce) boxes Jiffy corn muffin mix
8 ounces sour cream
2 eggs
1 (14 3/4 ounce) can creamed corn
1 tablespoon sugar
1/4 cup butter

Steps:

  • Preheat oven to 375.
  • Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
  • Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
  • Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
  • Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
  • Bake for 45 minutes, until golden brown on top and around the edges.

Nutrition Facts : Calories 283.7, Fat 13.6, SaturatedFat 6.2, Cholesterol 52.3, Sodium 497.9, Carbohydrate 36.5, Fiber 3.1, Sugar 11.2, Protein 5

EXTRA MOIST CORNBREAD WITH SOUR CREAM



Extra Moist Cornbread with Sour Cream image

Make and share this Extra Moist Cornbread with Sour Cream recipe from Food.com.

Provided by Stewie

Categories     Breads

Time 45m

Yield 18 serving(s)

Number Of Ingredients 6

3 large eggs
1/2 cup canola oil or 1/2 cup vegetable oil
1 teaspoon salt
8 ounces creamed corn
1 cup sour cream (I use reduced fat)
1 1/2 boxes Jiffy corn muffin mix

Steps:

  • Lightly grease a 13"X9" pan.
  • Preheat your oven to 375 F degrees.
  • Beat eggs until light, then add the oil and the salt.
  • Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
  • Pour mixture into the prepared pan and place in the oven.
  • Bake for 35 minutes.
  • Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).

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