Sweet Cornbread with Creamed Corn and Sour Cream Recipe | This excellent Sour Cream Corn Bread skips the mix for your homemade version that’s still quick and easy. It’s such an awesome companion to lots of meals!
Recently, Quinn and I were doing some meal planning and I penciled in “corn bread” to associate with our meals. When Used to, I realized that I saw it never shared my go-to corn bread recipe with you. Well, that have to convert as quickly as possible because, remember that, you will need this recipe in the life.
I’ve had this recipe inside my collection for many years. It started my mother, although I have no notion in which the recipe originated. She made this corn bread dating back to I am able to remember, and it’s become my favorite as well.
Easy Sweet Cornbread with Creamed Corn and Sour Cream Recipe
This corn bread is dissimilar to traditional corn bread in their flavor and texture. If you ask me, they have more flavor and then a softer, fluffier texture. We like it so much alongside lots of meals, from my favorite tortilla soup just to a basic bowl of chili. Spread just a little butter at a warm slice, and you’ll be in corn bread heaven!
We have many other recipes for Sour Cream Corn Bread, but the majority of them begin using a corn bread mix. This blog skips the mix for more from a from-scratch approach. In spite using homemade route, it is really an amazingly simple recipe. You just need one bowl for mixing, and then a certain skillet for baking.
It offers long intrigued me that it corn bread has a can of creamed corn in it. It adds lots of flavor and just a bit of sweetness. I actually avoid using very many canned foods inside my cooking and baking. I like fresh if possible. But this recipe unquestionably well liked that I gladly open a can of creamed corn to mix into the bread batter. I really like the added flavor!
I couldn’t will guess how often I’ve made this corn bread. And I’m still nearly as enamored with it I’ve always been. Hopefully you’ll give it a try and like it so much approximately we do!
- 1 & 1/2 cups (207g) yellow corn meal*
- 1 & 1/2 tablespoons plus 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 cup (227g) sour cream
- 1 14.75-ounce (418g) can sweet cream style corn