Buttermilk Sour Cream Cornbread

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"This is a "southern" cornbread-very little flour and no added sugar. Best done in a cast iron skillet."

Original recipe yields 6 servings
OK

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 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 & Variations


  • 10-inch cast iron skillet

Tags : Breads

Related

ArleneG

Loved this cornbread! It was easy to make and was moist and so delicious with our Taco soup for lunch!

review by:
(30 May 2019)

Luvcookn

Delicious! I had to make a half recipe as I did not have enough cornmeal. Made homemade creamed corn and it worked perfectly. The result was a lovely moist and full textured cornbread. Served it with split green pea soup for a wonderful dinner. Thanks for sharing Mike! Made for Billboard Recipe Tag.

review by:
(30 Apr 2017)