SOUR CREAM CORNBREAD
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
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
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
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
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
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
BUTTERMILK AND SOUR CREAM CORN BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
SOUR CREAM CORNBREAD
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
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
SOUR CREAM CORNBREAD WITH HONEY BUTTER
This makes a large pan of cornbread. Great with beans, chili, soup, etc. This is for a large gathering - not a small group. Also - not traditional style cornbread. This is a rich moist cornbread. The honey butter is a great addition
Provided by Alice Robertson Cla
Categories Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cornbread:.
- (3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
- (2 2/3 cups is about 2 cans of the 14 ounce cans).
- Combine first 6 ingredients in order listed, mix well.
- Pour into greased 9 x 13 inch pan.
- Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
- Make 24 squares of cornbread.
- For honey butter: Mix soften butter and honey together. Serve with warm cornbread.
Nutrition Facts : Calories 388.7, Fat 31.1, SaturatedFat 12.1, Cholesterol 90.9, Sodium 372.4, Carbohydrate 25.8, Fiber 1.4, Sugar 9.6, Protein 4.4
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