Crusty Cornbread

Cornbread pairs well with many main dishes. Prepare this easy recipe using buttermilk, cheese, cornmeal, and sour cream.


Crusty Cornbread

by 2  people


add your rating
add a comment
Servings: 8 servings
Prep Time: 20 mins
Total Time: 45 mins
Related Categories: Corn Bread, Mexican Cornbread

 
savings in
 
Ingredients
  • 4 Tbsp.
    butter
    see savings
    On Sale
  • 1 cup
    yellow cornmeal
    see savings
    On Sale
  • 1/2 cup
    stone-ground corn meal
    see savings
    On Sale
  • 2 tsp.
    baking powder
    see savings
    On Sale
  • 1 tsp.
    salt
    see savings
    On Sale
  • 1/2 tsp.
    cracked black pepper
    see savings
    On Sale
  • 1 8-oz. carton
    dairy sour cream
    see savings
    On Sale
  • 3/4 cup
    sour milk or buttermilk
    see savings
    On Sale
  • eggs, beaten
    see savings
    On Sale
  • 1 cup
    finely shredded cheddar cheese
    see savings
    On Sale

Directions
1.
In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.
2.
Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.

Nutrition information
Per serving: Calories 281, Total Fat 19 g, Saturated Fat 11 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 97 mg, Sodium 530 mg, Carbohydrate 20 g, Total Sugar 2 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 19%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Buttermilk Cornbread
Buttermilk Cornbread

Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it's best to make your own. This cornbread, adapted from a recipe by contributing editor Pam Anderson, is noteworthy because it doesn't call for any wheat flour, so it's bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.

how tos

shop our favorite products