Dixie Sour Cream Cornbread Recipes

SOUR CREAM CORNBREAD

Steps:

• Grease an 8" square pan and preheat oven to 425°.
• Mix together first four ingredients in separate bowl.
• Mix remaining dry ingredients together.
• Mix egg mixture with flour mixture only until moist and pour into pan immediately!
• Bake for 20 minutes.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375.
• Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
• Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
• Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
• Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
• Bake for 45 minutes, until golden brown on top and around the edges.

DIXIE SOUR CREAM CORNBREAD

Steps:

• Mix all ingredients and blend well. Heat oven at 350 degrees F and bake mixture in greased baking pan until brown. Served 5-6.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Spray 8-inch square casserole dish with non-stick cooking spray.
• Mix all ingredients together.
• Pour into prepared pan.
• Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
• Cut into nine squares.

WHOLE WHEAT SOUR CREAM CORNBREAD

Steps:

• Sift flour and cornmeal together; add soda, cream of tartar, and salt.
• Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
• Add wet to dry ingredients and stir until combined.
• Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.