Sour Cream Cornbread

Course Bread, Side Dish

Cuisine American, Southern

Keyword best-sour-cream-cornbread-recipe, sour-cream-cornbread

Prep Time 5

Cook Time 30

Stand time 5

Total Time 40

Servings servings

Calories 359kcal

Preheat the oven to 375°F. Place bacon drippings in a 10-inch cast iron skillet or 9x9-inch pan. Place into the oven while it preheats.
In a large bowl use a whisk to sift together the cornmeal, flour, sugar, baking soda, baking powder and salt.
In a separate bowl whisk together the sour cream, milk, melted butter and eggs.
Make a well in the center of the dry ingredients adding the wet ingredients. Stir until fully combined.
Remove the skillet from the oven and swirl to coat the bottom and sides. Pour the cornbread batter evenly into the skillet.
Return the skillet to the oven and bake for 30-35 minutes or until lightly golden brown and a toothpick inserted into the center of the cornbread comes back clean.
Remove from the oven and let stand for 5 minutes. Cut into wedges and serve.

- Granulated Sugar: You can adjust the amount of sugar in the batter to suit your taste. You could also omit it, with no other adjustments needed, and serve it with honey butter for sweetness.

- Corn Muffins: You could bake this batter as muffins using a standard size cupcake pan.