Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. stone ground yellow cornmeal; 1 c. unbleached all-purpose flour; 1 Tbsp. baking powder; 1/4 tsp. salt (optional); 1/4 tsp. baking soda; 1 1/3 c. sour cream; 1 large egg; 2 to 4 Tbsp. sugar; 1/4 c. mild oil (vegetable); 2 to 4 Tbsp. butter

Servings: persons

1 c. stone ground yellow cornmeal
1 c. unbleached all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt (optional)
1/4 tsp. baking soda
1 1/3 c. sour cream
1 large egg
2 to 4 Tbsp. sugar
1/4 c. mild oil (vegetable)
2 to 4 Tbsp. butter

1
Preheat oven to 375u00b0.
2
In large bowl, combine cornmeal, flour, baking powder and salt.
3
Set aside.
4
In small bowl, stir baking soda into sour cream.
5
In another bowl, whisk together egg, sugar to taste and the oil, then whisk in the sour cream.
6
Spray an 8 or 9-inch cast-iron skillet with Pam cooking spray.
7
Put skillet over medium high heat.
8
Add the butter and heat until the butter melts and is just starting to sizzle.
9
Tilt pan to coat bottom and sides.

1148

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. stone ground yellow cornmeal, 1 c. unbleached all-purpose flour, 1 Tbsp. baking powder, 1/4 tsp. salt (optional), and more.

Yes, Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread

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