Best 4 Sour Milk Corn Bread Recipes
Cornbread, a staple in Southern cuisine, is a delectable treat that has captivated taste buds for generations. This versatile bread, crafted from cornmeal, flour, and a medley of other ingredients, embodies the spirit of comfort food. Its golden-brown crust, speckled with kernels of corn, encases a moist and tender interior, exuding a symphony of flavors. It is a perfect accompaniment to hearty stews, savory soups, and the smoky allure of barbecue. Whether served as a side dish or relished on its own, cornbread's comforting embrace is undeniable. This article presents a culinary journey into the realm of cornbread, offering a trio of recipes that cater to diverse preferences. From the classic Southern-style cornbread, brimming with buttermilk and speckled with kernels of corn, to the zesty Jalapeño Cornbread, infused with a spicy kick, and the irresistible Sweet Cornbread, bursting with the natural sweetness of corn, these recipes promise an unforgettable cornbread experience.
Let's cook with our recipes!
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
SOUR MILK CORN BREAD
Provided by Elizabeth McKeon
Categories Bread Milk/Cream Egg Brunch Side Bake Thanksgiving Cornmeal Fall Winter Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.
- Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.
BUTTERMILK AND SOUR CREAM CORN BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SOUR CREAM CORNBREAD
Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
Tips:
- Using buttermilk instead of regular milk gives the cornbread a tangy flavor and a moist texture.
- For a sweeter cornbread, add 1/2 cup of sugar to the batter.
- For a more savory cornbread, add 1/2 teaspoon of chili powder and 1/4 teaspoon of cumin to the batter.
- To make cornbread muffins, line a muffin tin with paper liners and fill each liner 2/3 full of batter.
- Bake the cornbread at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Sour milk cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be customized to your own taste preferences. Whether you like it sweet or savory, there is a cornbread recipe out there for everyone. So next time you have some sour milk on hand, don't throw it away! Use it to make a batch of delicious cornbread instead.
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