Are you looking for the perfect side dish to complement your next barbecue, chili night, or even a simple weeknight dinner? Look no further! This cornbread recipe with sour cream is incredibly easy to make, unbelievably delicious, and guaranteed to be a crowd-pleaser. Forget those dry, crumbly cornbread disappointments; this recipe delivers a moist, tender, and flavorful cornbread that's bursting with that classic cornbread taste, elevated by the tangy richness of sour cream. It’s a simple homemade cooking masterpiece, perfect for both beginners and experienced cooks.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal (fine or medium grind)
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- ½ cup sour cream
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet for that extra rustic charm. This step ensures your cornbread won't stick and will bake evenly.
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Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined to prevent lumps.
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Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and sour cream. The sour cream adds incredible moisture and a subtle tanginess that complements the sweetness of the cornbread.
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Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cornbread.
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Bake: Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before serving. This allows it to set slightly and makes it easier to cut into squares. Enjoy warm!
Tips for the Best Cornbread:
- Buttermilk Magic: Buttermilk adds a wonderful tang and helps create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined.
- Cast Iron Perfection: Baking in a cast iron skillet results in a beautifully browned and crispy crust.
- Sweet or Savory?: Adjust the sugar to your liking. For a slightly sweeter cornbread, increase the sugar to ½ cup. For a more savory version, omit the sugar altogether.
Variations:
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or your favorite cheese for an extra cheesy kick. This is a fantastic addition for those who love a bit of extra flavor and texture.
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy twist.
- Jalapeño Cornbread: Dice a jalapeño pepper (remove seeds for less heat) and add it to the batter for a southwestern flair.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fiber: 2-3g
This easy cornbread recipe is perfect for any occasion. It's a simple, quick dinner side that's packed with flavor and guaranteed to become a family favorite. Enjoy this delicious and versatile recipe, and don't hesitate to experiment with different variations to find your perfect cornbread!