Thebestcornbreadeversourcreamcornbread Recipes
THE BEST CORNBREAD EVER (SOUR CREAM CORNBREAD)
This is the best cornbread I have ever had. Ever. No exceptions. As written, the recipe makes two pans...so you might want to halve it if you have a smaller family.
Provided by A Messy Cook
Categories Quick Breads
Time 45m
Yield 8-9 pieces, 8-9 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together oil and sugar until well blended.
- Add eggs, 2 at a time, and beat well after each addition.
- Whisk in sour cream and milk.
- Add dry ingredients and beat just until blended.
- Let batter rest for 15 minutes.
- Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
- Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!
Nutrition Facts : Calories 402, Fat 23.5, SaturatedFat 5.5, Cholesterol 109.5, Sodium 334.1, Carbohydrate 40.3, Fiber 4.5, Sugar 3, Protein 10.1
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
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