Sour Cream Cornbread

Name: Sour Cream Cornbread
Total time: 30 min
Yield: 16 Servings
Ingredients: 2 cups cornmeal; 2 cups all-purpose flour; 1 ⅓ cups white sugar; 🧂 1 teaspoon salt; 1 teaspoon baking soda; 2 cups sour cream; 🧈 1 cup butter, melted; 🥚 4 large eggs

Cost $7.5, save $3

Source: Recommended by CookPal

30 Min
16 Servings
$7.5

Sour Cream Cornbread

Cost $7.5, save $3

Source: Recommended by CookPal

30 Min
16 Servings
$7.5

INGREDIENTS

Dry Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 ⅓ cups white sugar
- 🧂 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 2 cups sour cream
- 🧈 1 cup butter, melted
- 🥚 4 large eggs

STEPS

Preheat the oven to 375°F (190°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 to the dry ingredients, and stir until fully incorporated.

Pour the batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, about 30 to 35 minutes.

NUTRIENTS

Per 1 serving

🔥

358

Calories

6
Protein
42
Carbs
20
Fats

💡 For a twist, add shredded cheese or diced jalapeños to the batter before baking.Use room temperature eggs and sour cream for smoother mixing.Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.