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Sour Cream Cornbread

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Prep Time

20mins

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Time to Table

30mins

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Servings

12

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Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup Daisy Sour Cream
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

Tips

  • Cooking Tip:

    Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.

  • Spice It Up:

    Try adding drained, diced peppers for zesty kick.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup Daisy Sour Cream
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

Tips

  • Cooking Tip:

    Remember the secret to tender homemade muffins is to stir the batter just until the dry ingredients are moistened. The batter should be lumpy.

  • Spice It Up:

    Try adding drained, diced peppers for zesty kick.

Directions

  1. Preheat the oven to 425 degrees. Spray a 9x9-inch baking pan with non-stick spray.
  2. Combine all dry ingredients in a large bowl and set aside.
  3. In a separate large bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir until just moist.
  4. Spoon the batter into the prepared pan and bake for muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean and the cornbread is golden brown.
  5. Cool for 5-10 minutes before slicing and serving.
  • Calories:180
  • Cholesterol:54
  • Dietary Fiber:1
  • Total Carbohydrates:21
  • Total Fat:9

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