Tasty Sour Cream Skillet Cornbread


Take a guess...

what's more American than

apple pie.


It's cornbread, of course!

The English brought apple pie to our shores, but the Powhatan Indians taught the early immigrants how to parch, grind, and then mix the corn with boiling water to make "johnny cakes." 

They lacked the flavor of our cornbread today, but were essential staples for traders and hunters as they wandered the Native American trails. "Johnny cakes" were originally called "journey cakes" because of those travels on the trails, with the name later morphing into "johnny cakes."
Corn was so vital back then that is was used as a form of currency, and it's just as vital today for all the good dishes it provides as well as grain for animals. Bill often stakes dried ears of corn for the cardinals in our back yard.

Cornbread in the "olden days" often included lard or other grease resulting from cooked meat for the table. The cornbread was baked in and then served in an iron skillet with that fat, creating a crisp crust with a bit of crunch. That's the way I like it today.


I love cornbread, and I could eat it for any meal, including breakfast. I've tried a plethora of cornbread recipes, I've baked my fair share over the years, and hands down this is our favorite...

Substituting sour cream for milk is the secret to transforming ordinary cornbread into a special cornbread. The higher acidity of sour cream adds a sort of tangy flavor, plus it helps the baking soda achieve a greater rise.

Batter
Ready to bake
Voila!
The cornbread is moist and tender, it doesn't crumble like most cornbreads do ~ and the crust is perfect with its crispy edge.

It bakes up beautifully every time...


It's a winner! Try it, bet you'll agree: It will be a winner at your home too!


Sour Cream Skillet Cornbread 
Printable copy

Ingredients: 
1 cup flour 
3/4 cup cornmeal 
½ teaspoon baking soda 
1½ teaspoon baking powder 
1 tablespoon sugar 
½ teaspoon salt 
1½ cups sour cream 
2 eggs 
4 tablespoons butter, melted 
Shortening

Method: 
Preheat oven to 375°. 
Generously coat 10" cast iron skillet with shortening, (I use Crisco). 
Place skillet in oven to preheat while you make the batter. Whisk together flour, baking soda, baking powder, sugar, salt and cornmeal in a large bowl. 
In a medium bowl, beat together sour cream, eggs and butter. 
Stir liquid ingredients into dry ingredients quickly until just blended, do not over-stir. 
Carefully pour batter into hot greased skillet. 
Bake 25-30 minutes until the crust is golden and a toothpick inserted into the center comes out clean. 
Slice into wedges and serve with butter, and honey, if desired.


Enjoy!





20 comments:

  1. I have never had cornbread until quite recently and now I am hooked. Maize is the staple diet of Africa, but I had never heard of corn bread. Only a couple of years back did I decide to give it a try reading the recipes on blogs. Wow what have I been missing all these years. Will try this recipe now as well, thanks for sharing. Have a good week, Diane

    ReplyDelete
    Replies
    1. Hi Diane! I'm so glad you've discovered cornbread and I hope you try this recipe. It's good, doesn't crumble, crispy edges and easy to make. I've eaten cornbread since as far back as I can remember and still love it! Take care and have a good week!

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  2. Love the golden crunchy edges! Your skillet cornbread with sour cream looks fantastic and would be nice to go with a bowl of soup or a salad for a relaxing weekday meal.

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    Replies
    1. Thanks, Angie! The sour cream is the secret, makes it taste great. And it's perfect with soup. Take care

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  3. Pam, I don't think that I've ever had sour cream skillet corn bread. Down here in the southeast corn bread can be too sweet but I will admit that I like a little sweetness. I'm with you re: that crisp crust with crunch. I like my cornbread to hold up and not fall apart. Sometimes I like a little strawberry jam on mine with real Amish butter... Take Care, Big Daddy Dave

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    Replies
    1. You're in for a treat, Dave! The iron skillet makes a great crispy touch. This one does not fall apart, it's great. Strawberry jam sounds good, I like blueberry jam on mine with a slab of butter. Have a good week and take care.

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  4. We have a friend who is the same way about his cornbread desires but I only like it hot from the oven unless I have some soup beans to put on it after it cools. This sounds like a recipe I would like as the tang appeals to me so we must give it a try.

    ReplyDelete
    Replies
    1. It's funny the different ways people like their cornbread. I agree with you on the bean soup! I love cornbread spread with butter and then bean soup poured over it with a squirt of ketchup on top. One of my fave meals. Thanks for the visit, Larry!

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  5. Cornbread is wonderful -- love it! We serve it often, at least once a month. Not enough, though. For breakfast I'll sometimes split open a piece of warm cornbread, and pour on maple syrup -- good combo of flavors. Anyway, this looks terrific -- thanks.

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    Replies
    1. Thanks, John! I could definitely eat it a lot more also. Maple syrup sounds great, will have to try that!

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  6. This sounds delightful. I have only had cornbread once in West Hollywood and it was pretty dry and tasteless. I am sure this one is much better.

    ReplyDelete
    Replies
    1. Hi Cakelaw! This is not dry, nor crumbly. It's really good and I hope you try it!

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  7. I"ve seen a lot of cornbread recipes on people's blogs recently. I tried one from the L.A. TImes that was sweet and had a brûlée top. I also like very savory ones with chopped hot or bell peppers. Buttermilk is a frequent ingredient -- sour cream would get a similar result, I suspect. I often use keffir for this purpose as it's currently much easier to find in stores than buttermilk. All good!

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Sounds good Mae, with the peppers, love it also! Sour cream is even better than buttermilk to me, great texture and flavor. I've never tried keffir though.

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  8. Oh Pam, this cornbread looks FAB! Will definitely be trying this soon!

    ReplyDelete
    Replies
    1. Hi Marguerite! Thanks, it is FAB! :-)

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  9. If you're making some any time soon I'll be more than happy to stop by...

    ReplyDelete
  10. Hi Son! I'll let you know... Don't think it's on "the plan" though.

    ReplyDelete
  11. I love cornbread too. I have never used sour cream in cornbread before, sounds delicious!!

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"There is no love sincerer than the love of food."
—George Bernard Shaw


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Hi!
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You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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