Sour Cream Corn Bread
A classic cornbread recipe with a twist. This sour cream cornbread is moist and tender, thanks to the sour cream, butter and whole milk.
Servings: 15
Calories: 241kcal
Ingredients
- 1 ½ cups cornmeal 250 grams
- 2 cups all-purpose flour 260 grams
- 2 teaspoons baking soda 10 grams
- 2 teaspoons cream of tartar 8 grams
- 2 teaspoons salt 12 grams
- ⅓ cup granulated sugar 76 grams
- 2 large eggs beaten
- 4 tablespoons melted butter 2 ounces
- 2 cups full fat sour cream 16 ounces
- ½ cup whole milk 4 ounces
Instructions
- Preheat the oven to 425ºF. Spray a 9x13” baking pan with cooking spray.
- In a large mixing bowl, whisk together the cornmeal, flour, baking soda, cream of tartar, salt and sugar.
- Add the beaten eggs, melted butter, sour cream and milk.
- Mix just until evenly combined.
- Pour the batter into the prepared baking dish.
- Bake for 23 minutes or until the cornbread tests done.
- Serve warm. Store leftovers in an airtight container.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cornbread being cut into 15 pieces, with 1 serving being 1 slice of cornbread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 241kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 504mg | Potassium: 195mg | Fiber: 2g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 1mg