Cornbread Loaf With Sour Cream Recipes

SOUR CREAM CORNBREAD

Steps:

• Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
• Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
• Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

SOUR CREAM CORNBREAD

Steps:

• In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

BUTTERMILK AND SOUR CREAM CORN BREAD

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
• Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
• Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

CORNBREAD LOAF (WITH SOUR CREAM)

Steps:

• 1. In a medium bowl, measure Flour, Cornmeal, Sugar, Salt, and Baking Powder. Use a fork to mix well.
• 2. Measure the Beaten Egg, Oil, Sour Cream, and Milk in a separate bowl. Mix well with a whisk.
• 3. Add liquid ingredients, all at once to the dry ingredients. Use a rubber spatula in a folding technique. Mix just until blended. Do not overmix.
• 4. Working quickly, scrape the batter into a well greased loaf pan. Smooth the top with the back of a metal spoon. Let sit 10 minutes before baking. It will rise.
• 5. Bake loaf in a 375 degree oven for 45 minutes. Use a pick to test. Remove from oven and unmold immediately to cool on a rack. Cool completely before slicing. Bread will keep 24 hours on the counter, covered with foil or plastic wrap. It will keep well for a longer period of time in the fridge. Serve at room temperature.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

CREAMED CORN BREAD

Steps:

• Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
• Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
• Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
• Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.

CORN CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

CORNBREAD LOAF

Steps:

• Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

CORNBREAD LOAF

Steps:

• Preheat oven to 350-degrees F.
• Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
• Mix first six ingredients (flour- salt) in large bowl.
• Mix eggs, melted margarine/oil, milk in small bowl.
• Add egg mixture and corn to dry ingredients.
• Stir until combined.
• Pour batter into pan.
• Bake for 1 hour.

EXTRA MOIST CORNBREAD WITH SOUR CREAM

Steps:

• Lightly grease a 13"X9" pan.
• Preheat your oven to 375 F degrees.
• Beat eggs until light, then add the oil and the salt.
• Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
• Pour mixture into the prepared pan and place in the oven.
• Bake for 35 minutes.
• Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).

SOUR CREAM CORNBREAD

Steps:

• 1. Preheat oven to 400º F
• 2. Grease a 9x5-inch bread pan with butter and set aside until needed.
• 3. Add flour, cornmeal, sugar, baking soda, cream of tartar and salt in a bowl and mix well.
• 4. Now add the egg, sour cream, milk and butter mixing until just combined.
• 5. Pour the batter into the prepared pan and bake 30 - 35 minutes.
• 6. Cool on wire rack.
• 7. Enjoy, sliced with butter and or jam.