Sour Cream Cornbread #Recipe

Monday, November 14, 2011 Posted by Aleksandra Nearing

Several years ago while visiting my best friend's family in Connecticut, I was served this corn bread.  It melted in my mouth.  I asked what the recipe called for only to have the host state "you don't want to know."  She was wrong - despite being a health nut, I did want to know, and I have made it many times since then (once it won second place at a chili cook-off!).  I did make this a teeny, tiny bit healthier by eliminating one of the sticks of butter and adding light sour cream.  I will be making this for several Thanksgiving events this fall.

4 eggs
1 stick unsalted butter
2 containers of cornbread mix
16 ounces sour cream
1 or 2 cans of corn (I used 1 here but have done 2 before for a crunchier taste)

Mix everything.  Bake at 375 degrees until a fork comes out clean.  Cool, then serve.  Enjoy!




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3 comments:

  1. AudreyO said...

    We recently made a cornbread that called for sourcream. We were thrilled with the outcome.

  2. Sheri said...

    I need to try this! Thanks for sharing, it looks delicious! Have not made cornbread with sour cream.

  3. amanda said...

    i love to make a similar recipe, but with one can of regular corn and one can of creamed corn! yum!