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Recipe For Cornbread With Corn And Sour Cream

Cornbread With Corn And Sour Cream

Cornbread is a quintessential staple of Southern cuisine that has a history dating back to native tribes who used corn as a primary ingredient. While the classic recipe calls for just a few simple ingredients, adding corn and sour cream to the mix gives it a delicious twist that’s both sweet and savory all at once. In this recipe, we’ll show you how to make cornbread with corn and sour cream from scratch, which is perfect for any meal or occasion.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
Corn Kernels

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9-inch (23 cm) square baking pan or cast-iron skillet with cooking spray or butter.
  2. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well and set aside.
  3. In a separate bowl, whisk together the eggs, sour cream, milk, and melted butter until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gently fold in the corn kernels and mix until evenly distributed.
  6. Pour the batter into the prepared pan and smooth out the top with a spatula.
  7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool for a few minutes before slicing and serving.
Baking Pan Or Cast-Iron Skillet

There you have it, a simple and delicious recipe for cornbread with corn and sour cream. Serve it warm with butter and honey, alongside a hearty bowl of chili, or simply enjoy it as a snack. This recipe is easy to make and with readily available ingredients, it is perfect for a quick meal or as a side dish for any occasion.

Tips and Variations:

  • If you like a sweeter cornbread, increase the sugar to 1/3 cup or more to taste.
  • If you prefer a more savory cornbread, omit the sugar altogether.
  • For an extra burst of flavor, add diced jalapeño peppers or chopped green onions to the batter.
  • For a healthier version, substitute the all-purpose flour with whole wheat flour and use low-fat sour cream and milk.
Healthy Cornbread

Bonus Recipe:

If you have leftovers, don’t throw them away. Instead, repurpose them into delicious breakfast muffins. Simply crumble the leftover cornbread into a mixing bowl, and add in some scrambled eggs, crumbled bacon, and shredded cheese. Mix well and spoon the mixture into a greased muffin tin. Bake at 375°F (190°C) for 15-20 minutes, or until the tops are golden brown and the eggs are set. Voila! You have delicious cornbread breakfast muffins that are perfect for a quick and easy breakfast on the go.

Conclusion:

Cornbread with corn and sour cream is a delicious twist on the classic recipe that’s easy to make and is perfect for any meal or occasion. Whether you’re serving it alongside a savory dish or enjoying it as a snack, this recipe is sure to be a hit. With a few simple ingredients and easy-to-follow instructions, you can have a batch of freshly baked cornbread in no time. So, go ahead and give this recipe a try, we promise you won’t be disappointed!

Related video of Recipe For Cornbread With Corn And Sour Cream: A Classic Southern Staple

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