Sour Cream Cornbread Recipe

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sour cream cornbread
We’ve been preparing and sharing many of the recipes in this book for generations, so it’s a big deal when I find something new that I like. I flipped over this cornbread! I still make my basic cornbread, but when I’m making a winter soup or chili, I now make this hearty version to go along with it. It’s also good right out of the oven, topped with a little butter. (Let’s face it—what isn’t?)
Sour Cream Cornbread Recipe
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Servings
Servings
Sour Cream Cornbread Recipe
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Instructions
  1. Preheat the oven to 450°F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
  2. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil, and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
Recipe Notes

This cornbread is great served with Fancy Chili.

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