Aunt Dot'S Sour Cream Corn Bread
A moist, flavorful cornbread with a tangy kick from sour cream, perfect for family dinners or potlucks, adaptable with added vegetables or cheese.
Ingredients
Instructions
- Preheat oven to 425°F.
- Mix self-rising white cornmeal, sour cream, eggs, and cooking oil until well combined.
- Pour batter into a 9-inch cast iron skillet.
- Bake for 35 minutes or until golden and cooked through.
- Optional: Add chopped green peppers, onions, cheese, or other ingredients before baking.
Tips & Substitutions
For a fluffier texture, beat the eggs separately before adding to the mixture. You can substitute plain yogurt for sour cream if needed, or use a mix of half cornmeal and half all-purpose flour for a slightly different texture. Adding cheese can enhance flavor, and feel free to experiment with spices or herbs for extra zest.
Serving Suggestions
Aunt Dot's Sour Cream Corn Bread is perfect as a side dish with chili or barbecue, and it pairs beautifully with Honey-Glazed New Potatoes. For a lighter meal, serve it alongside a fresh salad or soup. You can spread butter or honey on warm slices for added flavor, making it a delightful addition to breakfast or brunch.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, wrap in aluminum foil and warm in a low oven until heated through, or microwave for a few seconds until soft. This cornbread also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Dot'S Sour Cream Corn Bread contains roughly 455 calories, with 5g protein, 41g carbohydrates, and 32g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just ensure to allow the batter to come to room temperature before pouring it into the skillet and baking for the best results.
What can I substitute for self-rising cornmeal?
If you don't have self-rising cornmeal, you can create your own by mixing 1 cup of cornmeal with 1 ½ teaspoons of baking powder and ½ teaspoon of salt. This will mimic the leavening properties needed for this recipe.
Is this recipe suitable for vegetarians?
Yes, this cornbread recipe is vegetarian-friendly as it contains no meat or meat-derived ingredients. It's a great addition to vegetarian meals and can be enjoyed by everyone!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).