Sour Cream Corn Bread
1 1/4 cups yellow self rising ground cornmeal
1/4 cup granulated sugar
1/3 cup whole milk
1/2 cup buttermilk
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
5 tablespoons sour cream
Preheat the oven to 425 degrees F and
In a large bowl, whisk together the ingredients
Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the 9inch skillet with the remaining oil. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
| Yield: | 6 servings | |
| Prep Time: | 0 hr 10 mins | |
| Cook Time: | 0 hr 0 mins | |
| Ready In: | 0 hr 0 mins | |
| Category: | Breads | |
| Main Ingredient: | Grains | |
| Cooking Method: | Baking |
|
| Nationality: | United States | |
| Recipe Tags: | cast iron | corn bread |
You just reminded me of my folks as this is often served during summer vacation. This is a "must" try recipe for me.
I'm a Southerner, and I LOVE cornbread! Will have to try this! :)