Best Corn Bread Recipe With Sour Cream
There's nothing quite like the taste of freshly baked cornbread, especially when it's made with sour cream. Whether you're looking for a delicious side dish or a tasty snack, this cornbread recipe is perfect for any occasion. With its moist texture and sweet, buttery flavor, you won't be able to resist a second helping.
Ingredients:
This recipe serves 8-10 people:
- 1/2 cup unsalted butter (1 stick), melted and cooled
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1/2 cup milk
Directions:
Preheat your oven to 400 degrees Fahrenheit, and grease a 9-inch square baking pan.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the melted butter, eggs, sour cream and milk until well combined.
Add the wet ingredients to the dry ingredients, and stir until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan, and bake for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Let the cornbread cool in the pan for 10 minutes before serving. Slice and serve with butter, honey or your favorite topping.
Variations:
If you're looking to add a savory twist to your cornbread, try adding some shredded cheddar cheese or diced jalapenos to the batter before baking. You can also experiment with different types of cornmeal, such as blue cornmeal or stone-ground cornmeal, to add a unique flavor and texture to your cornbread.
For a sweeter version of this recipe, you can increase the amount of sugar to 1/2 cup, and add some chopped nuts, raisins or dried cranberries to the batter before baking.
Tips:
- Use room temperature eggs and milk to prevent the batter from curdling.
- Don't overmix the batter, or your cornbread will be tough and dry.
- Let the cornbread cool in the pan for 10 minutes before removing it. This will help it to set and prevent it from falling apart.
- For a crispy crust, bake the cornbread in a cast-iron skillet instead of a baking pan.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
With this delicious cornbread recipe, you can enjoy the taste of classic American comfort food anytime. Whether you're serving it with a hearty bowl of chili or enjoying it as a snack, you won't be disappointed with the warm, buttery flavor of this delicious treat.