Sour Cream Cornbread Recipe
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 8×8-inch pan. Next time I might try this in my cast iron skillet. Either way, it will be crazy good.
Yield: serves 8
Sour Cream Cornbread
prep time: 5 MINScook time: 30 MINStotal time: 35 mins
ingredients:
- 1 cup self rising corn meal
- 1 cup sour cream
- 1 cup creamed corn
- 2 eggs
- 1/2 cup vegetable/canola oil
instructions:
- Preheat oven to 450ºF. Lightly spray an 8×8-inch pan with cooking spray.
- Mix together all ingredients. Pour into prepared pan.
- Bake for 30 to 35 minutes, until golden brown.
All images and text ©Plain Chicken, Inc.
I’m Making this cornbread now and it appears it’s going to be good , browning very golden lol : Now I double the potion of the Recipe. I’m also using a cast iron skillet , this is going to be a regular dish : I’m going to post a pic , thanks Chicken Legs
I've made this using melted butter instead of oil and adding chopped jalapenos and grated cheddar cheese. Yummy!
Can you use olive oil instead of vegetable or canola oil?
I haven't tried it with olive oil, but it should be fine.
If what size cast iron skillet, if you make it as you did in the 8×8
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.
Is there no sweetener in this recipe?
No – we don't usually do sweet cornbread in the south. ????
This is the best! I make it all the time. Leftovers are moist and tasty the next day, and it freezes well.
good to know that it freezes well – we just made sure to gobble it all up! 🙂
That does look tasty and sounds so easy. Can't go wrong there.
It was SO easy and tasted great. Chicken Legs talks about this cornbread all the time. It was a real hit in our house!