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Sour Cream Cornbread Recipe

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Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.

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Sour Cream Cornbread Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 egg
1 cup (8 ounces) sour cream
1/3 cup milk
2 tablespoons butter, melted

Directions

In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Originally published as Sour Cream Corn Bread in Country Woman May/June 1995, p13

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Reviews for Sour Cream Cornbread (2)

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Sour Cream Cornbread

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Reviewed on Mar. 11, 2012 by micheleclow

I usually make a sweeter cornbread from TOH, but I thought I'd try something different. I really liked it. I'm not sure what my family is going to think, but I really enjoyed the flavor.

Reviewed on Dec. 27, 2011 by lillybow

Let me just say I have never made a bread flavored with rosemary. I'm not sure if I liked it. It was easy to make and cooked fine, looked just like the picture!. The flavor was strong enough to taste. I think if you like rosemary this is a good recipe. I'll probably try it again to see if I like it more. I guess I'm more used to bland cornbread. :)