I love it in ALL of it’s forms… muffins, hot water cracker cornbread, jalepeno, crispy cornpones, cornbread sticks… I just can’t get enough.
Therefore, it made perfect sense that for my first Cookbook club a few months ago I’d pick out the recipe for Sour Cream Cornbread to make for the group. It also may have had something to do with the fact that we were moving the next week and had packed up almost all of our cookware and didn’t have a ton of groceries…but, no matter.
What resulted was a cornbread recipe that was PERFECT to bake ahead and serve to a large group…one with a soft, fluffy texture, a little crispness around the edges, and one that didn’t dry out (even two days later!) If you’ve got to make something for a party, or are having people over for chili (superbowl party, maybe?) but need to make a few things in advance, this is your cornbread recipe. You can thank the Junior League of Birmingham, Alabama from their Tables of Content, Service, Settings, and Supper cookbook AND my fun Delta Cookbook club for the find. (What’s cookbook club, you ask? A fun group of gals who choose a cookbook to make things from for a year, and then have a monthly potluck as we cook our way through! That way, we know what recipes are delicious and which ones are just so-so. Plus, we get to have a girls’ night once a month.) Read on for this cornbread recipe you DEFINITELY need in your repertoire…
Sour Cream Cornbread
Makes about 16 squares
What you Need:
1 Cup All purpose Flour
3/4 Cup Yellow Cornmeal
1/4 Cup Sugar
2 teaspoons Baking Powder
3/4 teaspoon Salt
1 cup sour cream
1/4 cup milk
1 egg, beaten
2 Tablespoons vegetable oil
What to do:
Preheat your oven to 375 degrees, and get out a 9×9 baking dish. Grease it well, then start on the dry ingredients!
Combine the flour, cornmeal, sugar, baking powder, salt and baking soda in a bowl and mix well.
Mix the sour cream, milk, egg and oil in a bowl and stir in the flour mixture slowly.
Once everything is mixed well, put the batter into your baking pan and bake for 30-40 minutes or until the corn bread tests done.(stick a toothpick or fork into the center of it… if it comes out clean like a cake, it’s done. Also, it’ll be a light golden brown…)
Voila! Once it’s cooled a bit, you can slice it up and serve it (or seal it in an airtight container until you’re ready. If you don’t over-bake it, my experience tells me it’ll stay moist for at least a day and a half!) with your favorite soup or chili!
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