Best Sour Milk Corn Bread Recipes

Sour Milk Corn Bread image

Provided by Elizabeth McKeon

Yield Makes 1 loaf

Number Of Ingredients 8

Steps:

In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.
Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.

The Best Cornbread Ever (Sour Cream Cornbread) image

Provided by A Messy Cook

Time 45m

Yield 8-9 pieces, 8-9 serving(s)

Number Of Ingredients 10

1/2 cup canola oil
1/4 cup sucanat or 1/4 cup brown sugar
4 eggs
1 cup sour cream
1 cup low-fat milk or 1 cup nonfat milk
1 2/3 cups whole wheat pastry flour
1 2/3 cups yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

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