secret Ingredient = Sour Cream
We religiously watch Trisha Yearwood’s cooking show on Food Network and when she made her grandma’s skillet sour cream cornbread we knew we needed our version of this delicious side dish! It’s so creamy and we LOVE the added tang of the sour cream! It’s a hit year-round, but we especially love pairing it with soups and chilis in the fall. Ready in only 30 minutes, it’s a simple addition for an easy dinner! Your family will BEG for seconds and thirds, so you might want to make a second batch!!
Ingredients
PREP TIME: 10 minutes COOK TIME: 25 minutes
¼ cup canola oil – or vegetable oil 1 cup sour cream– or plain yogurt 1 (15-ounce) can creamed corn 3 large eggs – room temperature eggs incorporate best ⅔ cup yellow cornmeal 1 cup all-purpose flour – Gluten-free baking flour works at 1:1 ratio. ½ cup sugar – or light brown sugar 1 tablespoon baking powder ½ teaspoon salt
How to Make Sour Cream Cornbread
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