Cornbread with Creamed Corn and Sour Cream: Recipe

Cornbread with Creamed Corn and Sour Cream is a delightful twist on traditional cornbread, offering a moist and flavorful experience that’s hard to resist. The incorporation of creamed corn lends a natural sweetness and creamy texture, while sour cream contributes richness and a subtle tanginess. Whether served as a side dish or enjoyed on its own as a snack, this homemade version stands out for its unbeatable taste and texture. It’s incredibly versatile, pairing perfectly with soups, stews, chili, or simply savored on its own. Out of the various cornbread recipes, this one particularly caught my attention for its unique combination of ingredients. What about you? Do you have a favorite cornbread recipe, and how do you prefer to enjoy it?

Recipe

Ingredients in this recipe

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup sour cream
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 can (14.75 ounces) creamed corn
• small pieces of olives or sun-dried tomatoes (optionally)

Step-by-step instructions

Step 1

• Preheat the oven to 375 °F (190 °C). Grease or line a roughly 9×9-inch baking dish with parchment paper.

Step 2

• In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.

Step 3

• In another bowl, beat the eggs, then add sour cream, milk, melted butter, and creamed corn. Mix everything until smooth.

Step 4

• Pour the wet ingredients into the dry ingredients and mix until combined, being careful not to overmix.

Step 5

• Pour the prepared batter into the prepared baking dish and spread it evenly.

Step 6

• Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.

Step 7

• Remove the baked cornbread from the oven and let it cool in the baking dish for 10 to 15 minutes before serving.

Step 8

• Serve warm, cut into squares, either on its own or as a supplement or side dish to other dishes.

This creamed corn and sour cream cornbread is moist, flavorful, and perfect as a side dish to soups or any meal. It’s my favorite homemade cornbread recipe, chosen from among three others, and I’m excited to share it with you. Depending on your tastes and preferences, you can also add pieces of olives or dried tomatoes, or even some herbs or spices to the dough to create your own original cornbread. Enjoy experimenting with different flavors!