Recipe courtesy of Giada De Laurentiis
Buttermilk and Sour Cream Corn Bread
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 505
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 10 g
- Cholesterol
- 111 mg
- Sodium
- 425 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 505
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 10 g
- Cholesterol
- 111 mg
- Sodium
- 425 mg
Ingredients
Directions
- 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.
