Sour Cream Cornbread

Judy Richardson Butz

By
@scbeadlady

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


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In a large bowl add cornmeal and flour and sugar.
Add baking powder and mix with a wisk or spoon
2add oil and sour cream and buttermilk in bowl ; add eggs and stir well
3Pour 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