Sour Cream Corn Bread

4
Servings
6m
Prep Time
25m
Cook Time
31m
Ready In


"This would be good with chili as you can really taste the sour cream, I used a little water to make the dough a little less stiff your choice"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (135.1 g)
  • Calories 372.1
  • Total Fat - 16.8 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 87.5 mg
  • Sodium - 664 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.6 g
  • Protein - 10.2 g
  • Calcium - 179.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg

Step 1

Sift dry ingredients together, then mix into corn meal.

Step 2

Mix egg and sour cream.

Step 3

Melt butter into skillet or 8x8 pan. Spread stiff batter into pan.

Step 4

You can sprinkle a bit of sugar over stiff peaks so they brown nicer bake in hot oven 400 degrees for 20 to 25 minutes.

Tips & Variations


No special items needed.

Related

ellie

Good corn bread -- used light sour cream but otherwise made as directed. Batter is very stiff but it worked out fine. Thanks for sharing!

review by:
(16 Aug 2016)