Sour Cream Cornbread
Prep Time
20mins
Time to Table
30mins
Servings
12
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
- Preheat the oven to 425 degrees. Spray a 9x9-inch baking pan with non-stick spray.
- Combine all dry ingredients in a large bowl and set aside.
- In a separate large bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir until just moist.
- 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.
- Cool for 5-10 minutes before slicing and serving.
- Calories:180
- Cholesterol:54
- Dietary Fiber:1
- Total Carbohydrates:21
- Total Fat:9
