Sour Cream Cornbread

"Easy, and very moist"
 
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Ready In:
35mins
Ingredients:
5
Serves:
6
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ingredients

  • 3 large eggs, beaten
  • 1 cup self-rising cornmeal
  • 1 (8 3/4 ounce) can cream-style corn
  • 1 (8 ounce) carton sour cream
  • 14 cup vegetable oil
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directions

  • 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.

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Reviews

  1. Self-rising cornmeal is not readily available here in Australia, so used half cornmeal and half self-rising flour. Worked out well, nice and moist, melt in your mouth. Have made this again, didn't have any sour cream, so used buttermilk used just a little bit less. Was just as enjoyable.
     
  2. The BEST cornbread I have ever had. Soft on the inside, a little crusty on the outside. The whole family gave this an enthusiastic 5-stars. The sour cream really makes a difference in the texture. Mine usually turns out dry and would choke a horse. Thanks NurseDi.
     
  3. This cornbread is just delicious. Moist and soft!! I made this for our Labor Day celebration. My family and guests all thought it was the best. A 5-star delight in my book.
     
  4. Thanks Di, This is the best cornbread I have ever eaten also,I sometimes fry sausage scrambled up,and pour half my cornbread batter in then put the sausage over that and put some shredded Cheddar chees over that.Then the rest of the batter and bake it.That is real good too.But the cornbread is delicious just as is.Darlene Summers
     
  5. Wow! I cannot believe how many 5 stars this recipe had gotten. I think it may because of how easy it was. I followed it exact and yes, I agree it was very moist, but lacked any real corn flavor. I felt it was bland. We used a highly rated corn meal and the best of the sour creams but yet, still no flavor. I miss the paprika and the corn taste. Sorry.
     
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Tweaks

  1. I agree with everyone else - this is the BEST cornbread ever. The only thing I lacked was the 8" iron skillet (I only have a 10") which I missed because of the extra crispiness it adds to the bottom crust; however, I just couldn't wait to make it and didn't want to double the recipe until I had tasted it. I also substituted 1/4 cup melted unsalted butter for the oil. All I can say is WOW!!! and THANK YOU very much for the lightest cornbread I've ever tasted. From another southerner, Nina
     

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