Best Sour Cream Cornbread Recipes

SOUR CREAM CORNBREAD

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.

SOUR CREAM CORNBREAD

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.

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.

THE BEST CORNBREAD EVER (SOUR CREAM CORNBREAD)

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!

CORNBREAD LOAF (WITH SOUR CREAM)

Steps:

• 1. In a medium bowl, measure Flour, Cornmeal, Sugar, Salt, and Baking Powder. Use a fork to mix well.
• 2. Measure the Beaten Egg, Oil, Sour Cream, and Milk in a separate bowl. Mix well with a whisk.
• 3. Add liquid ingredients, all at once to the dry ingredients. Use a rubber spatula in a folding technique. Mix just until blended. Do not overmix.
• 4. Working quickly, scrape the batter into a well greased loaf pan. Smooth the top with the back of a metal spoon. Let sit 10 minutes before baking. It will rise.
• 5. Bake loaf in a 375 degree oven for 45 minutes. Use a pick to test. Remove from oven and unmold immediately to cool on a rack. Cool completely before slicing. Bread will keep 24 hours on the counter, covered with foil or plastic wrap. It will keep well for a longer period of time in the fridge. Serve at room temperature.

30-MINUTE SOUR CREAM SKILLET CORNBREAD

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.

EXTRA MOIST CORNBREAD WITH SOUR CREAM

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).

KENTUCKY SOUR CREAM CORNBREAD RECIPE

Steps:

• Mix all ingrediants well. Pout into a square baking dish, greased. Bake at 350 degrees approx. 30 minutes until lightly brown around the edges.

PIMIENTO SOUR CREAM CORNBREAD

Steps:

• In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done.

TRISHA YEARWOOD'S 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

WHOLE WHEAT SOUR CREAM CORNBREAD

Steps:

• Sift flour and cornmeal together; add soda, cream of tartar, and salt.
• Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
• Add wet to dry ingredients and stir until combined.
• Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.

SOUR CREAM CORNBREAD WITH HONEY BUTTER

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.

SOUR CREAM CORNBREAD

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.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Spray 8-inch square casserole dish with non-stick cooking spray.
• Mix all ingredients together.
• Pour into prepared pan.
• Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
• Cut into nine squares.

SOUR CREAM CORNBREAD

Steps:

• 1. Preheat oven to 425. Preheat skillet with some oil or bacon grease. Mix all ingredients well. Pour into HOT skillet, be careful. Bake 45 - 50 min. until golden.

BROWN BUTTER & SOUR CREAM CORNBREAD RECIPE - (4.5/5)

Steps:

• Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool. Preheat oven to 400°F. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs, honey, and sour cream, to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to over-mix. Pour batter into skillet. Bake until golden and a toothpick inserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack. -

SOUR CREAM CORNBREAD WITH ALEPPO

Steps:

• Preheat the oven to 400 °F. Generously butter a 9×5-inch loaf pan, or coat it with a nonstick spray. Or use 4x11 cast iron loaf pan Whisk flour, cornmeal, sugar, baking powder, aleppo and salt together in a large bowl. In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 22 to 25 minutes. A toothpick inserted into the center should come out clean. Serve in slices, toasted with honey butter or salted and honeyed brown butter.

SOUR CREAM CORNBREAD

Steps:

• 1. Preheat oven to 400º F
• 2. Grease a 9x5-inch bread pan with butter and set aside until needed.
• 3. Add flour, cornmeal, sugar, baking soda, cream of tartar and salt in a bowl and mix well.
• 4. Now add the egg, sour cream, milk and butter mixing until just combined.
• 5. Pour the batter into the prepared pan and bake 30 - 35 minutes.
• 6. Cool on wire rack.
• 7. Enjoy, sliced with butter and or jam.

SOUR CREAM CORNBREAD RECIPE - (4.7/5)

Steps:

• 1. Heat oven to 350 degrees F and grease a 9-inch round cast-iron skillet or 9-inch square metal baking pan. In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter. 2. Scrape half the batter into the prepared pan, sprinkle with 3/4 cup cheese, and spread the remaining batter on top. Sprinkle the top with the remaining cheese and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer to a rack and let cool for 20 minutes before serving.

AMISH SOUR CREAM CORNBREAD RECIPE - (4.3/5)

Steps:

• Sift together dry ingredients. Add egg,sour cream,milk and butter Beat well. Pour into greased 9" loaf pan. Bake at 425 degrees for 20-25 min