Extra Moist Cornbread With Sour Cream Recipes

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).

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.

Steps:

• Whisk together oil and sugar until well blended.
• Add eggs, 2 at a time, and beat well after each addition.
• Whisk in sour cream and milk.
• Add dry ingredients and beat just until blended.
• Let batter rest for 15 minutes.
• Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
• Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!

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.

Steps:

• Grease an 8" square pan and preheat oven to 425°.
• Mix together first four ingredients in separate bowl.
• Mix remaining dry ingredients together.
• Mix egg mixture with flour mixture only until moist and pour into pan immediately!
• Bake for 20 minutes.

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.

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.