Extra Moist Cornbread With Sour Cream Recipes

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SOUR CREAM CORNBREAD

Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 10



Sour Cream Cornbread image

Steps:

  • In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/3 cup milk
2 tablespoons butter, melted

EXTRA MOIST CORNBREAD WITH SOUR CREAM

Make and share this Extra Moist Cornbread with Sour Cream recipe from Food.com.

Provided by Stewie

Categories     Breads

Time 45m

Yield 18 serving(s)

Number Of Ingredients 6



Extra Moist Cornbread with Sour Cream image

Steps:

  • Lightly grease a 13"X9" pan.
  • Preheat your oven to 375 F degrees.
  • Beat eggs until light, then add the oil and the salt.
  • Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
  • Pour mixture into the prepared pan and place in the oven.
  • Bake for 35 minutes.
  • Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).

3 large eggs
1/2 cup canola oil or 1/2 cup vegetable oil
1 teaspoon salt
8 ounces creamed corn
1 cup sour cream (I use reduced fat)
1 1/2 boxes Jiffy corn muffin mix

SOUR CREAM CORNBREAD

Make and share this Sour Cream Cornbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5



Sour Cream Cornbread image

Steps:

  • Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes.
  • Combine all ingredients, stirring just until moistened.
  • Remove prepared skillet from oven, and spoon batter into the hot skillet.
  • Bake at 400 degrees for 20 minutes or until golden.

Nutrition Facts : Calories 300.1, Fat 20.8, SaturatedFat 7.3, Cholesterol 123.3, Sodium 427.6, Carbohydrate 23.7, Fiber 1.9, Sugar 1.6, Protein 6.8

3 large eggs, beaten
1 cup self-rising cornmeal
1 (8 3/4 ounce) can cream-style corn
1 (8 ounce) carton sour cream
1/4 cup vegetable oil

SOUR CREAM CORNBREAD

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Provided by Emily Hughes

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 16

Number Of Ingredients 8



Sour Cream Cornbread image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

WHOLE WHEAT SOUR CREAM CORNBREAD

I found this recipe on the blog "Ponderings from Picket Fence Cottage" as part of a post on whole foods. It has a really unique flavor, not too "corny" and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it.

Provided by A Messy Cook

Categories     Quick Breads

Time 35m

Yield 9 pieces, 9 serving(s)

Number Of Ingredients 10



Whole Wheat Sour Cream Cornbread image

Steps:

  • Sift flour and cornmeal together; add soda, cream of tartar, and salt.
  • Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
  • Add wet to dry ingredients and stir until combined.
  • Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.

Nutrition Facts : Calories 188.1, Fat 9.8, SaturatedFat 4.2, Cholesterol 35.7, Sodium 428.5, Carbohydrate 22.1, Fiber 2.4, Sugar 3.1, Protein 4.4

3/4 cup cornmeal
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 tablespoons brown sugar
1 egg, beaten
2 tablespoons olive oil
1 cup sour cream (fat-free okay, or substitute with non-fat plain yogurt)
4 tablespoons milk (or more to make right consistency)

SOUR CREAM CORNBREAD

Best ever cornbread! Sour cream and creamed corn make it super moist. My family asks for this over and over. It goes perfectly with soup or chili.

Provided by QueenOf1211

Categories     Quick Breads

Time 55m

Yield 1 13x9" pan, 12 serving(s)

Number Of Ingredients 6



Sour Cream Cornbread image

Steps:

  • Preheat oven to 375.
  • Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
  • Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
  • Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
  • Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
  • Bake for 45 minutes, until golden brown on top and around the edges.

Nutrition Facts : Calories 283.7, Fat 13.6, SaturatedFat 6.2, Cholesterol 52.3, Sodium 497.9, Carbohydrate 36.5, Fiber 3.1, Sugar 11.2, Protein 5

2 (8 1/2 ounce) boxes Jiffy corn muffin mix
8 ounces sour cream
2 eggs
1 (14 3/4 ounce) can creamed corn
1 tablespoon sugar
1/4 cup butter

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