I’ve been a little out of the loop recently, so I wanted to make it up with a simple, yet delicious cornbread recipe that you must try (I love cornbread). This is recipe for cornbread given to me by Gena Buie, a friend from my college days. It’s a moist sour cream cornbread that I absolutely love. We’ve made this a gazillion times in my house, and it is so good, and it’s way easy to make.
I often whip up some honey butter to eat on top of it also, but I’ll save the recipe for that for another post… okay, I lied. The only reason I’m not adding it to this post is because I haven’t figured out the exact ration for honey butter yet. I just add a little honey here, a little bit of butter there and cream it until it tastes good. Then I slather it on top of this corn bread fresh out of the oven. Honest to goodness, try this recipe. I’m sure you’ll love it.
Sour Cream Cornbread
Ingredients
The ingredients for this recipe need to be mixed in two separate mixing bowls.
Bowl 1
Bowl 2
Method
Preheat oven to 350 degrees. Evenly mix both sets of ingredients in their separate mixing bowls, then combine bowl 1 ingredients into bowl 2 and mix together. Pour batter into 9 x 13 greased cooking pan. Bake for approximately 35 minutes or until toothpick inserted in the center comes out clean.
Hey Chris! This is funny. I searched my name tonight to see if it came up on anyone’s blogs who are on google listings, and here it is on your cooking site! Funny, funny! Glad to see you’re enjoying this recipe. Isn’t it soooo tasty? I haven’t made it in awhile actually, maybe I will have to this week! Hope things are going well for you guys. It was so good to see Afton and the girls last week!
Love this recipe. Love it. Yep, you’re going to have to make this soon! I’ve gotta’ say, it’s been the best cornbread I’ve had so far. Glad you enjoyed visiting the fam. 🙂
I made corn bread for the first time, and it turned out great! I am a novice baker but the recipe is so simple and the taste is so yummy, I feel very proud at what i could make !! Thanks for sharing the recipe.
I just made a batch of cornbread and it completely fell apart when I tried to put butter on it. It’s delicious but way too crumbly. I can’t wait to try this version!
Hi Kim, I love this version–so good! As for your cornbread being too crumbly, try adding an extra egg next time. That ought to help it out at least a little bit. 🙂
I didn’t have any butter so I used coconut oil instead, and it turned out well. So tasty! I am saving this recipe. Thanks for sharing the sour-creamy cornbready goodness.