Total Time
Prep 5 mins
Cook 20 mins

From "Don't Panic - Dinner's in the Freezer"

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Place flour, sugar, baking powder, baking soda and salt in medium bowl. Mix together and stir in cornmeal.
  3. In a large bowl, combine egg, sour cream and oil.
  4. Stir dry ingredients into wet ingredients just until moistened.
  5. Pour into an 8 inch square pan that has been sprayed with cooking spray.
  6. Bake for 15-18 minutes.
  7. If making into muffins, bake for 12 minutes.
  8. Serve immediately or cool, wrap tightly and freeze for a later time.


Most Helpful

I made this recipe into muffins. Very moist and delicious!! Will for sure make these again!

55tbird October 13, 2010

Wow. The best and most moist cornbread we've had in a long time here. I used a white/wheat flour combo and found, as I was using up the last of my sour cream, that I didn't have the amount needed. So I got creative and used plain yogurt for the rest. Both of those products were fat free. The batter was a little stiffer than I am used to, but it rose up nice and fluffy and was just delicious with some red beans and rice tonight. Thanks Jill. This was great!

ladypit June 27, 2007

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