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Friday, February 6, 2009

Simply Southern Sour Cream Cornbread

Yes, you read it right. This cornbread recipe is unlike any other cornbread recipe! The secret..... sour cream and creamed corn. These two ingredients make everyday cornbread a southern delicacy. Give it a try...this recipe will become a dinner table favorite.

You will need:

  • 3 large eggs

  • 1 1/2 cups canned creamed corn (One can equals this amount.)

  • 1 1/2 cups sour cream (I use a 16 ounce container, the extra kick of sour cream makes this cornbread even more moist!)

  • 3/4 cup corn, canola or vegetable oil (I use canola oil)

  • 1 1/2 cups self-rising, white cornmeal (packed)

  • 3/4 teaspoon of salt

  • 1/2 teaspoon of baking powder

melt some butter to lightly coat the finished cornbread

Preheat oven to 425 degrees F.

Place un-greased skillet or muffin pan in the oven. You want the skillet/pan to be hot before pouring in the cornbread mixture.

Mix the ingredients in the order above. If you mix the liquid ingredients together first your sour cream will not clump. Trust me, no one wants to bite into a piece of cornbread and see a white ball of sour cream!

Grease your skillet/pan very generously with cooking spray.

Turn down oven tempurature to 375 degrees before baking.

Pour the cornbread mixture into the greased skillet/pan and bake for 45 minutes, or until tops are golden brown.

I can't take all of the credit for this recipe. When people come dine at Lynchburg's BBQ Hill in the summer, it quickly becomes a favorite. During the Jack Daniels Invitational BBQ Cook-Off, I caught a famous face chowing down on this all-time favorite cornbread! Check out the blurry photo of Guy Fieri!

This cornbread recipe would win a blue ribbon at The National Cornbread Festival in South Pittsburg, TN this April!

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