Sour Cream Cornbread

READY IN: 35mins
Recipe by ratherbeswimmin

Easy, and very moist

Top Review by Sueie

Self-rising cornmeal is not readily available here in Australia, so used half cornmeal and half self-rising flour. Worked out well, nice and moist, melt in your mouth. Have made this again, didn't have any sour cream, so used buttermilk used just a little bit less. Was just as enjoyable.

Ingredients Nutrition

  • 3 large eggs, beaten
  • 1 cup self-rising cornmeal
  • 1 (8 3/4 ounce) can cream-style corn
  • 1 (8 ounce) carton sour cream
  • 14 cup vegetable oil

Directions

  1. Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes.
  2. Combine all ingredients, stirring just until moistened.
  3. Remove prepared skillet from oven, and spoon batter into the hot skillet.
  4. Bake at 400 degrees for 20 minutes or until golden.

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