Sour Cream Cornbread Recipe 475 Food

THE BEST CORNBREAD EVER (SOUR CREAM CORNBREAD)

Steps:

• Whisk together oil and sugar until well blended.
• Add eggs, 2 at a time, and beat well after each addition.
• Whisk in sour cream and milk.
• Add dry ingredients and beat just until blended.
• Let batter rest for 15 minutes.
• Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
• Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375.
• Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
• Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
• Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
• Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
• Bake for 45 minutes, until golden brown on top and around the edges.

SOUR CREAM CORNBREAD

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.

SOUR CREAM CORNBREAD

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.

CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Grease 8 inch square pan and set aside.
• In a large bowl, combine dry ingredients.
• In a medium bowl, whisk sour cream, milk and eggs together.
• Quickly stir in butter.
• Pour liquid mixture over dry ingredients.
• Stir with rubber spatula just to blend.
• DO NOT OVER MIX.
• Scrape batter into pan.
• Bake 20 minutes or until toothpick comes out clean.
• Cool and cut into squares.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 400°F.
• Place flour, sugar, baking powder, baking soda and salt in medium bowl. Mix together and stir in cornmeal.
• In a large bowl, combine egg, sour cream and oil.
• Stir dry ingredients into wet ingredients just until moistened.
• Pour into an 8 inch square pan that has been sprayed with cooking spray.
• Bake for 15-18 minutes.
• If making into muffins, bake for 12 minutes.
• Serve immediately or cool, wrap tightly and freeze for a later time.

EXTRA MOIST CORNBREAD WITH SOUR CREAM

Steps:

• Lightly grease a 13"X9" pan.
• Preheat your oven to 375 F degrees.
• Beat eggs until light, then add the oil and the salt.
• Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
• Pour mixture into the prepared pan and place in the oven.
• Bake for 35 minutes.
• Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).

SOUR CREAM CORNBREAD

Steps:

• Grease an 8" square pan and preheat oven to 425°.
• Mix together first four ingredients in separate bowl.
• Mix remaining dry ingredients together.
• Mix egg mixture with flour mixture only until moist and pour into pan immediately!
• Bake for 20 minutes.