If you love Corn Bread, you have to try this recipe. Corn bread can be dry if overcooked and becomes a pile of crumbs that is a big disappointment. Sour Cream Corn Bread solves all these struggles instantly. This is a quick easy recipe to making warm cornbread at home that you will enjoy hot out of the oven or as a leftover the next day.
Place all dry ingredients into a mixing bowl. Add wet ingredients and hand stir, you don't want to over stir. The batter will be lumpy. It's ok! Pour into a loaf pan and bake at 350F for 20 minutes. Slice into this bad boy you will never go back to traditional corn bread again. The sour cream in this recipe helps the texture of the corn bread to hold together as well as keep it moist. Serve this hot with Taco Soup.
TIP: Add ½ cup sour cream to a boxed mix and you will be amazed at the difference![one_half][/one_half][one_half_last][/one_half_last]
Recipes That Taste Good With This
Sour Cream Corn Bread
- ¾ cup Corn Meal
- 1 cup Flour
- 2 tablespoon Sugar
- 1 Egg - beaten
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tarter
- 1 teaspoon Salt
- 2 teaspoon Butter - melted
- 1 cup Sour Cream
- Heat oven to 350F
- In a mixing bowl, place all dry ingredients and mix together.
- Add milk, egg, sour cream and melted butter to dry ingredients. Mix well but do not over beat.
- Pour into a greased 9in loaf pan
- Bake for 20 minutes or until a toothpick comes out clean.
- Serve warm with butter.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.