Sour Cream Cornbread

Judy Richardson Butz


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


☆☆☆☆☆ 0 votes

4-8 people depending on serving sizes
20 Min
45 Min


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

How to Make Sour Cream Cornbread


  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.

Printable Recipe Card

About Sour Cream Cornbread

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

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