Sour Cream Cornbread

Name: Sour Cream Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1 large egg; 1 cup sour cream; 1/3 cup milk; 2 tablespoons butter, melted

Total Time Prep/Total Time: 30 min.

Yield 9 servings

Test Kitchen Approved

Unlike most cornbreads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary. —Leonora Wilkie, Bellbrook, Ohio

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/3 cup milk
2 tablespoons butter, melted

Directions

In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish.
Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 piece: 216 calories, 9g fat (5g saturated fat), 35mg cholesterol, 280mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 5g protein.

Unlike most cornbreads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary. —Leonora Wilkie, Bellbrook, Ohio

Recipe Creator