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