Sour Cream Cornbread

One of my favorite meals is chili and cornbread, but over the years I've tried many different cornbread recipes and there's one thing I've learned..... There are  a lot of not-so-great cornbread recipes out there. Some recipes are too gritty, others the cornbread falls apart and you have to eat it with a fork, and then there are others where there's hardly any cornmeal in it at all and you're wondering, "is this even cornbread?"

Through much trial and error I've discovered a few tips and tricks to find the perfect recipe and making a superb cornbread! 

To Watch a Tutorial, click the video below. 

The key to making the PERFECT cornbread is in the cornmeal to flour ratio. There should be more flour than cornmeal, but not too much flour. Another key point in making good cornbread is keeping the cornbread moist and I do this with sour cream. Sound weird? You won't be saying that when you make it! Let's get started!

SOUR CREAM CORNBREAD

 INGREDIENTS:

1/4 Cup butter, softened
3 Tbsp. Sugar
2 Large Eggs
1/2 Cup Sour Cream
1/2 Cup of Milk
1 Cup All-Purpose Flour
2/3 Cup Cornmeal (Yellow or White)
1 1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/4 Tsp Baking Soda

DIRECTIONS:

Heat oven to 425 degrees.

Grease a 9-inch cast iron skillet/

In Mixer Combine butter and sugar and beat on medium speed until creamy.

Add one egg at a time while mixer is still on.

Photo by Greeting Tree

With Mixer still going, add sour cream and milk.

Add remaining ingredients and and beat on low speed until ingredients are well incorporated.

Photo by Greeting Tree

Pour batter into cast iron skillet and bake for 22-26 minutes or until golden brown and a toothpick comes out clean.

Photo by Greeting Tree

This recipe is so easy! Thanks for stopping by and we'll see you next time!



DO YOU HAVE A DIFFERENT CORNBREAD RECIPE? PLEASE SHARE IN THE COMMENTS! 


Resources:

Original Source of Recipe: Land O' Lakes