Cheddar Sour Cream Cornbread

Cornbread speckled with sweet kernels of corn and the sharp bite of cheddar cheese. The middle is soft and moist like corn pudding with a crusted, cheesy top that is altogether unforgiving.

For those crusty outer edges everyone is crazy about cook your cornbread in a cast-iron skillet. The key is to heat the skillet beforehand so it’s piping hot. You want to hear the batter sear as it hits the pan. That revealing sizzle is what sets lip-smacking-good corn bread apart from mediocre corn bread.

Whether you smear this with butter hot from the oven or gently plop a piece down in the middle of a spicy bowl of chili there’s no doubt you’re in for a real treat.

Cheddar Sour Cream Cornbread

Cheddar Sour Cream Cornbread

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 1 (8x8) pan

Cheddar Sour Cream Cornbread

Cornbread speckled with sweet kernels of corn and the sharp bite of cheddar cheese. The middle is soft and moist like corn pudding with a crusted, cheesy top that is altogether unforgiving.

Ingredients:

butter, for greasing pan
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 - 1/2 teaspoon fresh black pepper, optional
1 egg
1 cup sour cream
1 and 1/2 cups extra sharp cheddar cheese, shredded
1 + 1/2 cups corn kernels, fresh or frozen (thawed)

Instructions:

  1. Preheat oven to 425 degrees F. Butter a 9 inch cast-iron skillet* or an 8x8 deep sided baking pan.
  2. Whisk flour, cornmeal, baking powder, salt, baking soda and black pepper (optional) together in a large bowl. In a separate medium bowl whisk egg, sour cream, 1 cup cheese and corn together, add to flour mixture and combine just until incorporated, without over mixing. Pour into pan and sprinkle remaining 1/2 cup cheese over top.
  3. Bake about 22-25 minutes or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.

Notes:

*For a superior crust heat the cast-iron skillet in the stove as you make the batter, pour in batter and bake as directed.

http://www.cinnamonspiceandeverythingnice.com/cheddar-sour-cream-cornbread/


Comments

  1. The Duo Dishes says

    Too bad there are only two thumbs to raise in the air as this deserves at least 10!

  2. Nichol says

    Oh my this sounds delish.  You had me at "crusty outer edges".  I am a crusty edge bread fan.  I'll be making this soon with chili!

  3. Kathleen says

    I'm so sad now that I'm the only bread eater in the house.  Red went back to school leaving no bread fans to swoon with! This is one superb corn bread Reeni. I can only imagine how awesome it would be alongside a plate of greens and black eyed peas!

  4. BeadedTail says

    This would be so perfect with a bowl of chili!  I love corn bread!  Smooches to Moon!

  5. The Duo Dishes says

    Too bad there are only two thumbs to raise in the air as this deserves at least 10!

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