Sour Cream Corn Bread

Sour Cream Corn Bread paired perfectly with the Chili I made for dinner the other night.  The sour cream in the recipe makes it very moist and tender.

  Crumbly, dry cornbread needs a stick of butter melted on it just to be able to eat it.  Not so with this corn bread recipe, it was light and moist. I love that, the only thing I like dry is my laundry when it’s hanging on the line. I loved the cornbread so much I’d like to make it for breakfast, I think it would go extremely well warm from the oven with bacon and eggs.  You know, I don’t think there’s a limit to what you could pair this corn bread recipe with, it’s just that good.  Let’s gather the ingredients for Sour Cream Corn Bread and make it together.

Sour Cream Corn Bread Ingredients:

• 1 cup all purpose flour
• 2/3 cup yellow cornmeal
• 1 1/2 Teaspoons baking powder
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon salt
• 3 Tablespoons white sugar
• 1/4 cup butter, softened
• 2  eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup milk, room temperature

We start the recipe by greasing a 9 inch round cake pan with shortening and setting it aside. Preheat the oven to 425 degrees so the oven is ready when we’re ready to bake our delicious corn bread recipe. Next, place the flour, cornmeal, baking powder, baking soda and salt in a medium bowl.  Stir the ingredients together to combine them and set them aside while we make the batter.

To make the batter place the butter and sugar in a large bowl. Beat them together with an electric mixer until they are creamy.  Add one egg at a time to the bowl, beating well after each egg addition.  Stir the sour cream and milk into the bowl until they are well incorporated.  Next, add the dry ingredients we already have combined and waiting for us to the bowl. Beat the dry ingredients into the batter “just until they are incorporated into the batter.”  That’s important, the longer you beat the dry ingredients into the wet ingredients the more gluten you produce. The more gluten you produce , the tougher your final product will be. 

Pour your gorgeous corn bread batter into the greased 9 inch baking pan. Place the pan into your preheated 425 degree oven and bake for 25 minutes or until golden brown.  

Look at that bad boy, gorgeous isn’t it?  You bet it is and it isn’t going to last long!  Sour Cream Corn Bread, it’s what’s for breakfast , lunch and dinner and it’s DELICIOUS!

PIN IT FOR LATER

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5 from 3 votes

Sour Cream Corn Bread

Sour cream Corn Bread is an easy moist and delicious corn bread recipe made with sour cream.

Course: Side Dish

Cuisine: American

Keyword: bread, cornbread, quick bread

Servings: 6

Author: Mary Malone

Ingredients

• 1 cup all purpose flour
• 2/3 cup yellow cornmeal
• 1 1/2 Teaspoons baking powder
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon salt
• 1/4 cup butter, softened
• 3 Tablespoons sugar
• 2 eggs room temperature
• 1/2 cup sour cream
• 1/2 cup milk

Instructions

• Preheat your oven to 425 degrees. Grease a 9 inch round baking pan with shortening and set it aside.
• Place the flour, cornmeal, baking powder, baking soda and salt in a medium size bowl. Stir the ingredients together to combine them and set them aside.
• Place the butter and sugar in a large bowl, beat the ingredients together with an electric mixer until creamy. Add the eggs one at a time to the bowl, beating well after each egg addition. Stir the sour cream and milk into the bowl.

  Add the dry ingredients to the bowl and beat the ingredients until they are just incorporated. Pour the batter into your greased 9 inch baking pan. Bake 25 minutes or until golden brown.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

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