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Sour Cream Cornbread


Sour Cream Cornbread

Sour Cream Cornbread

Photo © Elizabeth Yetter

Many cornbread recipes are very dry and are only good when used to scoop up chili from the bowl. This recipe for cornbread is very different. The sour cream and stone ground cornmeal makes the bread moist, almost cake-like, and it tastes fantastic when topped with butter.

Yield: 9 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 1 cup all-purpose flour
  • 3/4 cup stone ground white cornmeal
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 cup sour cream
  • 4 Tbsp milk, cold
  • 1 medium egg
  • 2 Tbsp soft butter


  1. Preheat oven 425 degrees F. Grease 9-inch square pan.

  2. In medium bowl, mix together flour, cornmeal, sugar, salt, baking soda, and cream of tartar. Mix in sour cream, milk, egg, and butter. Mix thoroughly and scrape into prepared square pan.

  3. Bake at 425 degrees F for 25 minutes or until inserted toothpick comes out clean. Remove from oven and serve warm with butter.
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