Sour Cream Cornbread - only 5 ingredients! Self-rising cornmeal, sour cream, creamed corn, eggs, and oil. Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy! Perfect side dish for soup, chili, casseroles, and grilled meats.
Preheat oven to 450ºF. 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.
Notes:
Make sure you are buying self-rising cornmeal - it won't turn out if you use regular cornmeal. I used Martha White Self-Rising Corn Meal in this cornbread.
To make Homemade Self-Rising Cornmeal, combine 1 cup regular cornmeal with 1 Tablespoon baking powder, and 1/2 teaspoon salt.
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.
Can Cornbread be frozen? Yes! Cool the bread completely. Wrap the bread in plastic wrap and place in a freezer bag and freeze. When ready to eat, thaw and reheat in the oven or microwave.