Sour Cream Cornbread Recipes

Steps:

• Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

Steps:

• Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes.
• Combine all ingredients, stirring just until moistened.
• Remove prepared skillet from oven, and spoon batter into the hot skillet.
• Bake at 400 degrees for 20 minutes or until golden.

Steps:

• Preheat oven to 425 degrees.
• Spray 8-inch square casserole dish with non-stick cooking spray.
• Mix all ingredients together.
• Pour into prepared pan.
• Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
• Cut into nine squares.

Steps:

• In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-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.