If your family is like mine you eat a lot of soups and stews during the cooler months. I like to serve some sort of a homemade bread. Sometimes it’s yeast rolls but most of the time it’s something quick like biscuits or cornbread.
This recipe is a bit different from the usual cornbread because it uses sour cream instead of milk or buttermilk. I love the added richness baking with sour cream creates. If you are used to a sweeter cornbread this recipe is not at all sweet.
Sour Cream Cornbread
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
- 2 cups self rising cornmeal mix
- 1 1/2 cups sour cream
- 1/4 cup oil
- 1 egg, beaten
Instructions
- Preheat oven to 425 degrees.
- Spray a 9 by 9 inch pan.
- Combine the cornmeal. sour cream. oil, and egg. Make sure to stir well because the mixture will be thick.
- Spread in prepared pan and bake for 25 minutes or until golden.
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One of my favorite things about this sour cream cornbread recipe is I always have the ingredients on hand. I served the batch I made here with a sausage and potato chowder but it would be excellent served with your favorite chili or even Stephanie’s goulash
