texas sour cream cornbread

Name: Texas Sour Cream Cornbread
Prep time: 20 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 2/3 cup(s) vegetable oil, plus more for greasing; 1 cup(s) sour cream; 2 large eggs, lightly beaten; 1 medium yellow onion, grated; 1 can(s) (16-oz.) creamed corn; 1 1/2 cup(s) yellow cornmeal; 2 teaspoon(s) baking powder; 1 teaspoon(s) sea salt; 1 cup(s) grated cheddar cheese, optional

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

My Texas gramma never made cornbread like this but I think she would like it. Her cornbread was long ago and far away but any cornbread brings back some sweet memories. The recipe calls for baking the cornbread in a cast-iron skillet, but you can substitute a well-greased 9-inch metal baking pan.

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(1 rating)

yield 10 - 12

prep time 20 Min

cook time 45 Min

method Bake

Ingredients For texas sour cream cornbread

2/3 c

vegetable oil, plus more for greasing
1 c

sour cream
2 lg

eggs, lightly beaten
1 md

yellow onion, grated
1 can

(16-oz.) creamed corn
1 1/2 c

yellow cornmeal
2 tsp

baking powder
1 tsp

sea salt
1 c

grated cheddar cheese, optional

How To Make texas sour cream cornbread

1
Heat the oven to 350° and grease a 9-inch round cast-iron skillet.

2
In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
3
Scrape half the batter into the prepared skillet, sprinkle with 3⁄4 cup cheese, and spread the remaining batter on top. Sprinkle the top with the remaining cheese and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let the cornbread cool for 20 minutes before serving.
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