Buttermilk Sour Cream Cornbread
Recipe: #22627
January 22, 2016
Categories: Breads, Corn, Southern, Oven Bake, Vegetarian, Sour Cream, Buttermilk, Kosher Dairy, more
"This is a "southern" cornbread-very little flour and no added sugar. Best done in a cast iron skillet."
Ingredients
Nutritional
- Serving Size: 1 (172.3 g)
- Calories 484.4
- Total Fat - 25.2 g
- Saturated Fat - 11.4 g
- Cholesterol - 140.3 mg
- Sodium - 774 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 3.3 g
- Sugars - 16.9 g
- Protein - 10.5 g
- Calcium - 147.1 mg
- Iron - 2.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
Add butter to a 10 inch cast iron skillet and place in the oven, just long enough to melt.
Step 3
In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
Step 4
Add the buttermilk, sour cream, cream corn and eggs; mix well.
Step 5
Remove the skillet from the oven and swirl the butter around the skillet.
Step 6
Pour the butter into the batter and mix in. Pour batter into skillet and smooth out.
Step 7
Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes back clean. Carefully turn out onto a plate, slice and serve.
Tips
- 10-inch cast iron skillet