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Sour Cream Cornbread

 Sour Cream Cornbread
Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.
9 ServingsPrep/Total Time: 30 min.

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.