This easy recipe for sour cream cornbread makes a light and tender cornbread that is moist and delicious with subtle sweetness. The result is more cake-like than a bread with its fluffier texture and taste. This recipe is ideal for serving to accompany a light lunch such as soup, salad or during cold weather something like a slice of meatloaf or an omelette. It also makes a great snack that is if you have any left once on the table. Because of all that is going for this cornbread, I thought you need to taste this tasty cornbread for yourself so here is the recipe.
Why This Cornbread Recipe Is Worthy of Your Taste Buds
It is quick to whip up and always turns out a great fluffy cornbread without much work or time in the kitchen. This is a plus for a lazy baker such as your truly without a lot of time to spare.
This is a one bowl recipe that doesn’t require using an electric mixer. I just stir with a large spoon to moisten all the ingredients. It is important not to overmix because it creates a dense, crumbly as well as heavier texture from the gluten due to the extra beating. You don’t want a smooth batter for cornbread, but more of a lumpy appearance to it.
No butter or shortening is used but canola oil, which is a healthier vegetable oil choice that is also perfect for baking. Eliminating butter or shortening also saves extra time by needing to melt it instead of pouring out the required few tablespoons.
If you’re a big cornbread fan like we are here, then I hope that you give my sour cream cornbread a try. Please also share my recipe with your family and friends and do come back to my blog for more of my home-tested recipes. You may also want to try my moist and sweet cornbread with cream-style corn, banana cornbread with molasses and, the best cornmeal muffins. There are also others that you can find using my search box.
How to Make Easy Sour Cream Cornbread
1-1/4 cups of sifted flour
1/4 cup of sugar + 1 tablespoon
2-1/4 teaspoons of baking powder, leveled
1 cup of sour cream
½ cups of milk
1 large egg
4 tablespoons of canola oil
3/4 teaspoon of salt
- Sift the flour with the baking powder in a large mixing bowl.
- Stir in the sugar and salt next.
- Next, you will add the sour cream, milk and egg to the other ingredients and mix with a large spoon or fork just to moisten. Do not overmix this batter.
- Pour into a well-greased pan about 6-1/4″ x 8-3/4″ or 8″ square pan.
- Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness.
- ENJOY!
This easy recipe for sour cream cornbread makes a light and tender cornbread that is moist and delicious with subtle sweetness.
Course:
Lunch, Snack
Cuisine:
American
Keyword:
cornmeal quick bread recipe with sour cream, fluffy cornbread, sour cream cornbread, sour cream cornbread recipe
Servings: 12
:
-
1-1/4
cups
of sifted flour -
1/4
cup
of sugar + 1 tablespoon -
2-1/4
teaspoons
of baking powder
leveled -
1
cup
of sour cream -
½
cups
of milk -
1
large egg -
4
tablespoons
of canola oil -
3/4
teaspoon
of salt
-
Sift the flour with the baking powder in a large mixing bowl.
-
Stir in the sugar and salt next.
-
Next, you will add the sour cream, milk and egg to the other ingredients and mix with a large spoon or fork just to moisten. Do not overmix this batter.
-
Pour into a well-greased pan about 6-1/4″ x 8-3/4″ or 8″ square pan.
-
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness.
-
ENJOY!
