Sour Cream Cornbread

Judy Richardson Butz

By
@scbeadlady

this is very good with soups and chili and vegetables.
Good with my chilly day cornbread


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Rating:

Serves:

4-8 people depending on serving sizes

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 c
self rising cornmeal
1 c
self rising flour
1/2 c
sugar
1 c
buttermilk or milk
1/2 c
sour cream
1/3 c
vegetable oil
2 large
eggs beaten
1 Tbsp
baking powder

Directions Step-By-Step

1
In a large bowl add cornmeal and flour and sugar.
Add baking powder and mix with a wisk or spoon
2
add oil and sour cream and buttermilk in bowl ; add eggs and stir well
3
Pour into well greased iron skillet or muffin pans and bake at 400 * until done in center and browned.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtag: #cornbread