Best 4 Buttermilk And Sour Cream Corn Bread Recipes
Indulge in the delectable Southern classic of cornbread, perfected with the harmonious blend of buttermilk and sour cream. This symphony of flavors brings you a moist, tender crumb and a crisp, golden crust that will tantalize your taste buds. This definitive guide offers you a variety of cornbread recipes, each with its unique charm, ensuring you find the perfect accompaniment to your favorite dishes. From the traditional buttermilk cornbread, a staple of Southern kitchens, to the tangy twist of sour cream cornbread, and the creative fusion of Mexican cornbread, infused with the vibrant flavors of Mexican spices, this collection caters to every palate.
**Buttermilk Cornbread:** A beloved classic, this recipe delivers a moist, tender, and slightly tangy cornbread. Buttermilk's natural acidity reacts with baking soda, creating a light and fluffy texture that will have you reaching for seconds.
**Sour Cream Cornbread:** Experience the richness of sour cream in this cornbread variation. Sour cream adds a delightful tang and velvety texture, resulting in a moist and decadent cornbread that pairs perfectly with hearty stews and chili.
**Mexican Cornbread:** Embark on a culinary journey with this Mexican-inspired cornbread. Cornmeal, sour cream, and buttermilk come together with the vibrant flavors of chili powder, cumin, and cilantro, creating a savory and aromatic bread that will transport you to the heart of Mexico.
SOUR CREAM CORNBREAD
Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!
Provided by Emily Hughes
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g
OUR FAVORITE SOUR MILK CORNBREAD
Provided by Edna Lewis
Categories Bread Dessert Side Bake Cornmeal Buttermilk Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°
- Mix the cornmeal, salt, and baking powder together in a bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring vigorously to make a smooth glossy batter.
- Cut the butter into pieces and put it in a 10-inch cast-iron skillet or baking pan. Put the skillet in the preheated oven, and heat until the butter is melted and foaming. Remove from the oven, and swirl the butter all around the skillet to coat the bottom and sides thoroughly. Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter. Turn the batter into the heated skillet, and put in the oven to bake for 30-40 minutes, until cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.
- Remove the skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges. Serve the cornbread while it is hot.
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
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.
Tips:
- Buttermilk and sour cream add moisture and richness to the cornbread. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Using fresh cornmeal will give your cornbread the best flavor. If you can't find fresh cornmeal, you can use stone-ground cornmeal instead.
- Be sure to preheat your oven to the correct temperature before baking the cornbread. This will help it rise properly.
- Don't overmix the batter. Overmixing can make the cornbread tough.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This will ensure that it is cooked through.
- Let the cornbread cool for a few minutes before serving. This will help it hold its shape.
Conclusion:
Buttermilk and sour cream cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its moist, rich texture and slightly tangy flavor, this cornbread is sure to be a hit with your family and friends. So next time you're looking for a delicious and satisfying side dish, give buttermilk and sour cream cornbread a try!
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