Trisha Yearwoods Sour Cream Cornbread Recipes

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BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

EASY CORN BREAD



Easy Corn Bread image

Easy Corn Bread

Categories     Bread     Side     Bake     Thanksgiving     Vegetarian     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend

Steps:

  • Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
  • Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

30-MINUTE SOUR CREAM SKILLET CORNBREAD



30-Minute Sour Cream Skillet Cornbread image

Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!

Provided by Raquel Grinnell

Categories     Breads

Time 35m

Yield 1 skillet, 8 serving(s)

Number Of Ingredients 6

cooking spray
1 1/4 cups cornmeal mix, self-rising buttermilk style (like Jiffy)
1 (15 ounce) can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

Steps:

  • Preheat oven to 450 degrees. 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 for 30 minutes, or until lightly brown.

Nutrition Facts : Calories 184, Fat 14.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 213.8, Carbohydrate 11.4, Fiber 0.7, Sugar 2.9, Protein 4

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