Moist Sour Cream Cornbread
Sour cream and cream-style corn are the keys to this moist cornbread. It's an excellent cornbread to serve with beans, greens, or soup.
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda, scant
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 15-ounce can cream-style corn
- 3 large eggs, beaten
- 6 tablespoons butter, melted and cooled slightly
Instructions
- Preheat the oven to 375 F.
- Grease and flour a 9-inch square baking pan.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, soda, and salt.
- In another bowl, whisk the sour cream with the cream-style corn, eggs, and melted butter.
- Combine the two mixtures and stir until all ingredients are moistened. Immediately pour the mixture into the prepared baking pan.
- Bake for 35 to 40 minutes.
Nutrition
Calories: 202kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 73mgSodium: 311mgPotassium: 113mgFiber: 2gSugar: 1gVitamin A: 362IUVitamin C: 0.2mgCalcium: 59mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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