Tina's Sour Cream Cornbread
March 6, 2025 • 0 comments
This has become my favorite cornbread recipe, above all others. It is always moist and delicious.
You can double this recipe for a standard 9x13 pan of cornbread or it always makes great muffins.
Ingredients
- (1 Cup) Cornmeal
- (1 Cup) Flour, all-purpose
- (2/3 Cup) White Sugar
- (1/2 tsp) Salt
- (1/2 tsp) Baking Soda
- (1/2 tsp) Baking Powder
- (1 Cup) Sour Cream
- (1/2 Cup) Butter, melted
- (2) Eggs
Directions
- Preheat oven to 350° F, grease an 8x8 pan or round cake pan.
- Mix dry ingredients in a large bowl.
- Add sour cream, butter, and eggs and stir until fully mixed. Batter is thick.
- Pour into prepared baking dish.
- Bake in preheated oven approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
*I like to use my cast iron skillet for this recipe. Heating the pan in the oven with some butter before pouring in the batter produces a nice crust on the bottom. Cooking time may vary with cast iron or muffins.
