Sour Cream Cornbread
This easy sour cream cornbread results in soft, moist delicious cornbread every single time. It's fool-proof.
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Ingredients
- 8 Tablespoons Unsalted Butter
- 1 Cup Sour Cream
- 2 Each Large Eggs
- 1 Cup Cream Style Corn
- 1 Cup Self-Rising Cornmeal
- ½ Each Yellow Onions grated
Instructions
- Preheat Oven to 350°F.
- Add the stick of butter to an 8x8" baking pan and put in the oven to melt the butter. Once the butter has melted remove from the oven and swish it around the baking pan to coat all the edges, etc.8 Tablespoons Unsalted Butter
- In a medium mixing bowl, add the other ingredients and pour in the melted butter, mix well with a whisk.1 Cup Sour Cream, 2 Each Large Eggs, 1 Cup Cream Style Corn, 1 Cup Self-Rising Cornmeal, ½ Each Yellow Onions
- Pour batter into the baking pan and straight into the oven.
- Bake in the oven for 35-40 minutes. Remove and allow to cool slightly before cutting into it.
Notes
Don't add hot butter to the mixture with the eggs or you'll cook the egg. Allow the butter to cool a little first.
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Nutrition
Serving: 1Slices | Calories: 226kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 333mg | Potassium: 113mg | Fiber: 2g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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