sour cream cornbread

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By Judy Richardson Butz
from Laurens (Anderson), SC

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

serves 4-8 people depending on serving sizes
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For sour cream cornbread

  • 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 lg
    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.