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Wednesday, September 23, 2015

{Light & Moist} Sour Cream Cornbread

It's fall! I think fall is my most favorite time of year. I love the cool, fresh air, the leaves as they change on the trees, and I love soup, bread, and baked good full of cinnamon and nutmeg. I'm excited to share some more of my favorites with you this season.  If you follow my friend, Christine, you'll see I shared this recipe on her site a few weeks ago, she just had a baby and I shared a few posts to help her out. 

At our house we love to make chili, especially in the fall.  And cornbread is a staple side for us when it comes to chili. I've tried at least a dozen cornbread recipes over the last few years. I've been searching for the perfect one.  For me, the perfect cornbread is thick, light, and moist - and would be fine just served by itself, but makes a great side dish as well.  I'm not interested in something that is dry and crumbly and has to be soaked in soup or milk to be able eat it.  I actually really love this one from Mel's Kitchen Cafe, but it almost feels like dessert it's so sweet (not saying that's a bad thing, but sometimes I just need something a little lighter in calories). So now I have 2 cornbread recipes I know I can trust. A sweet and most and a much lighter and moist version. Now I feel content. :)

Now that I've made this particular recipe several times with success, I know it's the one.  I love the sour cream (or plain green yogurt - I've used both) in this recipe, it really adds something to the bread that is lacking in others I've tried, I think it is what gives it is light spongy and moist texture.  This recipe is the perfect cornbread in my opinion. It's all those things I want in cornbread. It's easy to make, I generally have everything on hand to make it, it's nice and light and it's moist.  And if you have some butter and honey to top it with - it's even better!  

I hope you will enjoy it this with a big bowl full of chili

Sour Cream Cornbread


¼ cup butter, softened
3 tablespoons sugar
2 eggs
½ cup sour cream (or plain greek yogurt)
½ cup milk
1 cup all-purpose flour
⅔ cup cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda


Preheat oven to 400 degrees F.  Grease a glass 8x8 square dish and set aside.

In a mixing bowl combine the softened butter and sugar. Using a hand-mixer beat on medium speed until creamy, scraping the bowl as necessary. Add eggs and beat well.  Mix in the sour cream/yogurt and milk.  Then add the salt, soda, and baking powder, mix until incorporated.  Add flour and cornmeal and mix on low speed just until mixed. Take care not to over mix or the bread will be dry and crumbly.  

Pour the batter into the greased baking dish and spread evenly across the bottom of the pan. Bake for 16-22 minutes, until golden brown and you can insert a toothpick in the center and pull out a few moist crumbs, not wet batter.  

Serve warm with butter and honey or jam. Serves 9.

Recipe Source:

lightly adapted from Land O’ Lakes cornbread muffins recipe, originally shared on I Dig Pinterest

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