Grandma'S Sour Cream Corn Bread
Grandma's Sour Cream Corn Bread offers a moist, tender crumb with a hint of sweetness and richness, perfect for family dinners, potlucks, or as a comforting side dish.
Ingredients
Instructions
- In a bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
- Mix well.
- Add the beaten egg, sour cream, milk, melted butter, chopped pimiento, and minced dried onion.
- Stir until the mixture is moistened and well combined.
- Pour the batter into a greased 8-inch square pan.
- Bake at 400°F for 20 to 25 minutes or until the bread tests done.
- Let it cool slightly before serving.
Tips & Substitutions
For a sweeter cornbread, consider increasing the sugar to 3 tablespoons. If you want a spicier kick, add some diced jalapeños or a pinch of cayenne pepper. You can substitute Greek yogurt for sour cream if needed. Ensure your baking powder is fresh for the best rise, and mix the dry and wet ingredients separately before combining to avoid lumps.
Serving Suggestions
Serve this cornbread warm with a pat of butter on top for extra richness. It pairs beautifully with chili or soups, making it a great side for a cozy meal. For a delightful breakfast twist, enjoy it alongside a drizzle of honey or maple syrup. You can also browse more American recipes for additional pairing ideas.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350°F for about 10 minutes or microwave them for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Sour Cream Corn Bread contains roughly 302 calories, with 5g protein, 50g carbohydrates, and 10g fat. It is a good source of calcium (18% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 654mg per serving (28% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may yield a denser texture. To maintain lightness, consider using half whole wheat and half all-purpose flour.
What can I use instead of pimiento?
If you don't have pimiento on hand, you can use diced red bell peppers or roasted red peppers as a substitute. They will provide a similar sweetness and color to the cornbread.
Can I freeze the cornbread?
Absolutely! To freeze, wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil. It will keep well for up to three months. Thaw in the refrigerator overnight before reheating.
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).