Crusty Cornbread

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

Crusty Cornbread
20 mins
by 4.5 5  people
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  • 4 tablespoons butter
  • 1 cup yellow cornmeal
  • 1/2 cup stone-ground corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 8 ounce carton dairy sour cream
  • 3/4 cup sour milk or buttermilk
  • 2 eggs, beaten
  • 1 cup finely shredded cheddar cheese
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.
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: cal. (kcal) 281, Fat, total (g) 19, chol. (mg) 97, sat. fat (g) 11, carb. (g) 20, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 9, vit. A (IU) 632, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 530, Potassium (mg) 176, calcium (mg) 192, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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