Cornbread With Sour Cream And Creamed Corn Recipe
Cornbread is a staple food in the Southern United States. It's a flavorful, savory bread that is perfect on its own or as a side dish to any meal. One variation of cornbread is the sour cream and creamed corn recipe. This recipe is easy to make, and the end result is delicious. Here is a step-by-step guide to making cornbread with sour cream and creamed corn:
Ingredients:
Before you start, gather all the ingredients you need:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup sour cream
- 1 can (15 ounces) creamed corn
- 2 large eggs, lightly beaten
Instructions:
- Preheat the oven to 375°F. Grease a 9-inch square baking pan with cooking spray or butter.
- In a mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and granulated sugar.
- In another mixing bowl, combine the melted unsalted butter, sour cream, creamed corn, and lightly beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cornbread comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving.
Tips:
- For a sweeter cornbread, you can add more sugar to the recipe.
- For a spicier cornbread, you can add chopped jalapeño peppers.
- You can also add shredded cheese for a cheesy cornbread.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Conclusion:
Cornbread with sour cream and creamed corn is a delicious variation on traditional cornbread. It's easy to make and perfect as a side dish to any meal. Follow the instructions and tips above for the best results. Enjoy!