Delicious Sour Cream Cornbread
Delicious cornbread muffins with a moist, tender crumb, infused with sweet corn and tangy sour cream, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Mix together the self-rising cornmeal, sugar, cream-style corn, chopped onion, sour cream, and cooking oil until well combined.
- Fill thoroughly greased muffin tins 3/4 full with the batter.
- Bake at 400°F (200°C) for 20 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra flavor boost, consider adding shredded cheese or fresh herbs like cilantro to the batter. If you don’t have self-rising cornmeal, you can make your own by adding baking powder and salt to regular cornmeal. For a sweeter cornbread, increase the sugar slightly. Serve warm with butter for the best experience.
Serving Suggestions
These delightful cornbread muffins pair beautifully with soups and stews, such as Baked Bean And Wiener Soup, or serve them alongside a fresh salad for a complete meal. They also make a great snack on their own, especially when slathered with butter or honey. For a fun twist, try them with a dollop of sour cream on top.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To reheat, wrap individual pieces in foil and warm them in the oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Sour Cream Cornbread contains roughly 315 calories, with 4g protein, 26g carbohydrates, and 23g fat.
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 use regular cornmeal instead of self-rising cornmeal?
Yes, you can substitute regular cornmeal by adding 1 teaspoon of baking powder and 1/4 teaspoon of salt for every cup of cornmeal used to mimic the self-rising effect.
What can I use instead of sour cream?
If you don’t have sour cream on hand, you can substitute it with plain yogurt or buttermilk. Both options will provide a similar tangy flavor and moisture, ensuring your cornbread remains delicious.
Can I freeze the cornbread?
Absolutely! Allow the cornbread to cool completely, then wrap individual muffins in plastic wrap or foil and place them in a freezer bag. They can be frozen for up to three months. Thaw and reheat before serving.
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).