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Cookinwithbabe

I started my food vlogging journey in 2024, when I decided it was time to share my love of cooking with folks near and far. I grew up learning the ins and outs of the kitchen from my grandparents and my mama — they taught me that a good meal can bring people together like nothing else. Now, I’m proud to carry on their passion and share those same comforting flavors with y’all.

There’s something about a warm slice of cornbread that feels like a hug from the inside. Today, we’re diving into the world of Sour Cream Cornbread, a recipe that’s been my go-to for cozy evenings and gatherings alike. The addition of sour cream makes it incredibly moist and gives it a subtle tang that sets it apart from your standard cornbread.

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Trust me, this one’s a real winner!

When I first tried this Sour Cream Cornbread, I was blown away by how easy it was to whip up. Seriously, it takes just a few minutes to mix everything together, and then you pop it in the oven and let the magic happen. Plus, it pairs perfectly with everything from chili to barbecued meats.

You might want to double the batch because I promise you, this cornbread disappears faster than a cold beer on a hot day!

Let’s jump right into why you’re gonna love this recipe. First off, the flavor is out of this world. The combination of sweet cornmeal, a hint of sugar, and the creaminess of sour cream creates a delightful contrast that’s both comforting and slightly tangy.

It’s not overly sweet, which means it can complement savory dishes beautifully. Second, it’s super simple. Even if you’re not a seasoned baker, you can pull this off with ease.

Why You’ll Love This Recipe

One of the best things about this Sour Cream Cornbread is its versatility. It’s not just a side dish; it can be a snack, a breakfast treat, or even the star of your dinner table. You can enjoy it plain, slathered with butter, or even topped with honey for a little extra sweetness.

And if you’re feeling adventurous, toss in some jalapeños, cheese, or even corn kernels for a fun twist!

Another reason you’ll love this recipe is how quickly it comes together. In less than an hour, you can have a golden brown loaf that fills your kitchen with the warm, inviting aroma of freshly baked bread. Plus, the cleanup is a breeze since you’re only using one mixing bowl and a loaf pan.

It’s the kind of recipe that makes you feel like a rockstar without spending hours in the kitchen.

Ingredients & Tools You’ll Need

Alright, let’s talk about what you’ll need to make this delicious Sour Cream Cornbread. You’ll want to gather some basic pantry staples: yellow cornmeal, all-purpose flour, baking soda, salt, cream of tartar, and sugar. These ingredients create the perfect base for that classic cornbread flavor.

I often go heavy on the cornmeal because I love the texture it brings.

Next up, we’ve got the wet ingredients. You’ll need a large egg, sour cream, whole milk, and melted butter. The sour cream is the secret weapon here-it keeps the bread moist and adds that rich flavor.

And don’t forget a greased 9×5 loaf pan; it’s essential for achieving that beautiful shape.

How To Make It

Making this Sour Cream Cornbread is a breeze. We’re going to start by mixing up the dry ingredients and then combine them with the wet ones. It’s all about that perfect blend, so don’t rush it.

Once everything’s combined, you’ll get to pour it into your loaf pan and let your oven do the heavy lifting.

Preparation

First things first, preheat your oven to 400°. While that’s heating up, grab a mixing bowl and whisk together the dry ingredients: cornmeal, flour, baking soda, salt, cream of tartar, and sugar. This step is key because it ensures that everything is evenly distributed.

Once you’ve got those dry ingredients mixed, it’s time to add in the wet ones.

In another bowl, whisk together your beaten egg, sour cream, whole milk, and melted butter. Pour the wet mixture into the dry ingredients and gently stir until everything is just combined. You don’t want to overmix it-trust me, that’s when the magic happens.

The batter should be thick and slightly lumpy, which is perfect for that fluffy texture.

Cooking

Now, let’s get that batter into the oven. Pour the mixture into your greased loaf pan and pop it in the middle rack of your preheated oven. Bake for about 30 to 35 minutes, but keep an eye on it.

You’ll know it’s done when it’s golden brown on top and a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be the best part-your neighbors might even come knocking!

Once it’s done, let it cool for a few minutes in the pan before transferring it to a wire rack. I know it’s tempting, but try to wait just a bit before slicing into it. It’ll be hot, and those flavors need a moment to settle.

When you finally cut into it, you’ll see that beautiful crumb, and if you’re anything like me, you’ll be diving in for the first piece with a pat of butter on top.

Serving & Variations

When it comes to serving this Sour Cream Cornbread, the options are endless. It pairs wonderfully with a hearty bowl of chili or a plate of barbecued ribs. You could even serve it alongside a fresh salad for a lighter meal.

If you want to switch things up, consider adding ingredients like shredded cheese, chopped jalapeños, or even some herbs for an extra flavor kick.

Wrapping Up

So there you have it, folks! This Sour Cream Cornbread is destined to become a staple in your kitchen. It’s easy, delicious, and perfect for any occasion-whether it’s a family dinner or a casual get-together with friends.

I can’t wait for you to give it a try!

Recipe created by Cookinwithbabe for Trust Me Try It.

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