At last, a recipe for cornbread that I can make any time! Most recipes call for something I never have on hand — buttermilk. This recipe uses sour cream instead, and produces a flavorful, moist end product. I did cut this recipe in half since the original is made in a 9 x 13″ baking dish and serves 16. A half-recipe can be baked in a 8 x 8″ pan or in a traditional cast iron skillet. Easy and delicious!! (Served here with Italian Sausage Soup.)
SOUR CREAM CORNBREAD (Serves 16)
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 1/3 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sour cream
- 1 cup butter, melted
- 4 eggs
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.