Unlike most cornbreads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary. —Leonora Wilkie, Bellbrook, Ohio
Sour Cream Cornbread
Sour Cream Cornbread
Prep Time
10 min
Cook Time
20 min
Yield
9 servings
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 large egg
- 1 cup 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 in the center comes out clean. Serve warm.
Nutrition Facts
1 piece: 216 calories, 9g fat (5g saturated fat), 35mg cholesterol, 280mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 5g protein.
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