Sour Cream Cornbread

Perfectly moist and sweet, this Sour Cream Cornbread only takes minutes to prep and only one bowl! Serve it up with salted butter or with honey butter for a perfect side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 27

Total Time 37

Servings servings

Calories 302kcal

Author Deborah Harroun

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1/2 cup butter melted
2 eggs at room temperature

Instructions

Preheat the oven to 350ºF. Spray a 9x9-inch baking dish with nonstick cooking spray or grease with butter or oil.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking soda.
1 cup cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda
Make a well in the middle of the bowl and add the sour cream, melted butter, and eggs.
1 cup sour cream, 1/2 cup butter, 2 eggs
Mix just until everything is fully combined.
Transfer the batter to the prepared baking dish. The batter is pretty thick, but spread it as evenly in the dish as possible.
Transfer to the oven and bake until a tester inserted in the middle comes out with only a few moist crumbs, about 23-27 minutes.
Cut into slices to serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition