Sour Cream Corn Bread Recipe

5 1 1
Sour Cream Corn Bread Recipe
Sour Cream Corn Bread Recipe photo by Taste of Home
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Sour Cream Corn Bread Recipe

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5 1 1
Publisher Photo
Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped pimientos
  • 1 teaspoon dried minced onion

Directions

In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done. Yield: 9 servings.
If Cooking for Two: Freeze leftovers in a freezer bag.
Originally published as Sour Cream Corn Bread in Reminisce March/April 1995, p49

Nutritional Facts

1 piece: 208 calories, 8g fat (5g saturated fat), 49mg cholesterol, 272mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped pimientos
  • 1 teaspoon dried minced onion
  1. In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done. Yield: 9 servings.
If Cooking for Two: Freeze leftovers in a freezer bag.
Originally published as Sour Cream Corn Bread in Reminisce March/April 1995, p49

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PtonMom User ID: 7176338 201749
Reviewed Mar. 14, 2013

"Super-fast, super-easy recipe. cake-y texture. Leftovers great for breakfast the next day."

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