Sour Cream Cornbread

Submitted by JillAZ

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

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 16

ingredients

• 3⁄4 cup flour
• 1⁄4 cup sugar
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 cups cornmeal
• 1 egg, lightly beaten
• 1 1⁄4 cups sour cream
• 1⁄3 cup vegetable oil

directions

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.

Reviews

[55tbird]

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

 

[ladypit]

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!