Sour Cream Cornbread
Total TimePrep/Total Time: 30 min.
- 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 large egg
- 1 cup sour cream
- 1/3 cup milk
- 2 tablespoons butter, melted
- 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 in the center comes out clean. Serve warm.
Sep 27, 2015
Left out Rosemary, added 1 more tablespoon of sugar and some milk. Great cornbread.
Jul 22, 2015
Made this last night to go with our Southwest Tortilla Soup and I was not a fan. While it was moist, it didn't hold a very good "corn" flavor, and seemed to be overly sour cream tasting. Needless to say, I'm still on the hunt for a family-winning corn bread.
Dec 15, 2014
I made this without the sugar or the rosemary. Very moist, not dry at all and the best cornbread I ever had. Just add some butter while it is fresh out of the oven and it makes in your mouth.
Jan 4, 2014
i used 4T of sugar, left out the rosemary, and used yogurt instead of the sour cream. love the texture. using yogurt saved calories so i could eat more
Mar 11, 2012
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.
Dec 27, 2011
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. :)