Best Whole Wheat Sour Cream Cornbread Recipes

SOUR CREAM CORNBREAD

Steps:

• Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
• Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
• Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

Steps:

• Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
• In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
• Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

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.

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

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!