Description
This Sour Cream Cornbread combines the creamy tang of sour cream with the sweetness of creamed corn to create a moist, flavorful side dish. Perfectly golden and tender, it bakes up quickly and pairs wonderfully with chili, soups, or barbecue meals.
Ingredients
Scale
Dry Ingredients
- 1 cup self-rising cornmeal
Wet Ingredients
- 1 cup sour cream
- 1 cup creamed corn
- 2 large eggs
- ½ cup vegetable oil
Instructions
- Preheat the Oven: Preheat your oven to 450ºF (232ºC) and lightly spray an 8×8-inch baking pan with cooking spray to prevent sticking.
- Combine Ingredients: In a medium bowl, thoroughly mix the self-rising cornmeal, sour cream, creamed corn, eggs, and vegetable oil until well combined and smooth.
- Pour and Bake: Pour the batter evenly into the prepared baking pan, then place it in the preheated oven. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Make sure to use self-rising cornmeal to avoid adding extra leavening agents.
- You can substitute creamed corn with whole kernel corn blended slightly for texture variation.
- Let the cornbread cool a few minutes before slicing to ensure it holds together well.
- Serve warm with butter or honey for an extra delicious touch.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
