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Thursday, August 13, 2015

Sour Cream Cornbread

 Sour Cream Cornbread Recipe - only 5 ingredients! Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy!

My Mom sent me this recipe. It was from someone that she knew. She assured me that this person was a good cook, so I gave it a try! OMG! SO good. It only has 5 ingredients and was ready in 30 minutes. We absolutely loved it! Easy and super delicious! 

Make sure you are buying self-rising corn meal - it worn't turn out if you use regular corn meal. I used Martha White Self-Rising Corn Meal in this Sour Cream Cornbread.  I baked this in an 8x8-inch pan. Next time I might try this in my cast iron skillet. Either way, it will be crazy good. 

Sour Cream Cornbread Recipe - only 5 ingredients! Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy!


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Sour Cream Cornbread Recipe - only 5 ingredients! Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy!
Sour Cream Cornbread Recipe - only 5 ingredients! Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy!
Sour Cream Cornbread Recipe - only 5 ingredients! Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy!

Sour Cream Cornbread
serves 8
(Printable Recipe)

  • 1 cup self rising corn meal
  • 1 cup sour cream
  • 1 cup cream corn
  • 2 eggs
  • 1/2 cup vegetable/canola oil

Preheat oven to 450 degrees. Lightly spray an 8x8-inch pan with cooking spray.

Mix together all ingredients. Pour into prepared pan.

Bake for 30 to 35 minutes, until golden brown.


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7 comments:

  1. That does look tasty and sounds so easy. Can't go wrong there.

    ReplyDelete
    Replies
    1. It was SO easy and tasted great. Chicken Legs talks about this cornbread all the time. It was a real hit in our house!

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  2. This is the best! I make it all the time. Leftovers are moist and tasty the next day, and it freezes well.

    ReplyDelete
    Replies
    1. good to know that it freezes well - we just made sure to gobble it all up! :)

      Delete
  3. Is there no sweetener in this recipe?

    ReplyDelete
  4. I've made this recipe for years in my cast iron skillet that I put oil in and put in the oven with a chopped onion as the oven preheats. Then I pour into batter as I stir it and pour back into the skillet to bake. I add cheddar cheese to top. My family's fav cornbread.

    ReplyDelete
  5. If what size cast iron skillet, if you make it as you did in the 8x8

    ReplyDelete

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