- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup (8 ounces) sour cream
- 1/3 cup 2% milk
- 1/4 cup butter, melted
- Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
- Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 9 servings.
Reviews for Sweet Corn Bread
"Really do enjoy this recipe. Easy to make, and delicious, moist cornbread."
"The butter and sour cream make it so moist and buttery, one of the best cornbread recipes I have tried!"
"Substituted plain yogurt for the sour cream and skim milk for a low fat version."
"Made these into muffins and added some fresh chopped parsley - really good! Nice to have instead of bread with a meal."
"I love this recepe for cornbread. I think it's the sour cream that keeps it moist."