No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Pieces 46g Recipe makes 16 Pieces) |
||
| Calories 120 | ||
| Calories from Fat 47 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 206mg | 8% | |
| Potassium 71mg | 2% | |
| Total Carbohydrate 16.0g | 5% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 3.3g | ||
| Protein 2.8g | 5% | |
people who like this recipe also like:
The Best Chili You Will Ever Taste
By: AmandaAOates
By: Boopster
By: PanNan
By: NicoleM
By: A Messy Cook
Ingredients
- 1 1/4 cups yellow cornmeal
- 3/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup sugar
- 3/4 cup sour cream, plus
- 1 1/2 tablespoons sour cream
- 1/2 cup milk
- 2 eggs
- 2 tablespoons butter, melted
Directions
1
Preheat oven to 400 degrees F.2
Grease 8 inch square pan and set aside.3
In a large bowl, combine dry ingredients.4
In a medium bowl, whisk sour cream, milk and eggs together.5
Quickly stir in butter.6
Pour liquid mixture over dry ingredients.7
Stir with rubber spatula just to blend.8
DO NOT OVER MIX.9
Scrape batter into pan.10
Bake 20 minutes or until toothpick comes out clean.11
Cool and cut into squares.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Browse similar recipes by category
- Course > Breads > Quick Breads
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: ksgillmore
On Feb 10, 2008
Excellent recipe. I threw in about 1/2 cup of corn I had leftover and it was great. I don't like my cornbread sweet so I cut the sugar down to 1 T. Cornbread came out moist, will definitely make again.
From: jmelyn
On Jan 20, 2008
Best cornbread I've ever made! Seriously! Thanks for posting this, it's definitely a keeper!
From: Chef #352005
On Oct 6, 2007
You should have named this something besides just "Cornbread"! Maybe Amazing!, or Awesome! I have now found my forever cornbread recipe! This was so moist and delicious, you didn't even need butter. I used light sour cream, because that is what I had. It would do better to cook at 350 for 40 minutes if in an 8" pan, but that was the only issue. Thank you for such a wonderful recipe! I made this again, and doubled the recipe. It wasn't as moist, so next time I will just make single batches.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved