Total TimePrep/Total Time: 30 min.
- 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 large egg, lightly beaten
- 1 cup 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.
Nutrition Facts1 piece: 239 calories, 11g fat (7g saturated fat), 55mg cholesterol, 281mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 5g protein.
Feb 5, 2017
Bread is baking right now. I like the cheddar cheese and chili pepper option. Highly recommend it.
Dec 9, 2014
Really do enjoy this recipe. Easy to make, and delicious, moist cornbread.
Aug 9, 2014
The butter and sour cream make it so moist and buttery, one of the best cornbread recipes I have tried!
Jan 6, 2014
Substituted plain yogurt for the sour cream and skim milk for a low fat version.
Jan 3, 2012
Made these into muffins and added some fresh chopped parsley - really good! Nice to have instead of bread with a meal.
Oct 17, 2011
I love this recepe for cornbread. I think it's the sour cream that keeps it moist.
Nov 23, 2009
Easy to put together, not dry. Tastes great!
Sep 23, 2009
This is melt in your mouth delicious! I will be making this again!
Jan 2, 2008
This looks wonderful and i bet it taste wonderful too.Thanks for sharing it with us all Margie
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