Buttermilk and Sour Cream Corn Bread

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
  • 2 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/3 cup sour cream
  • 2 large eggs
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.


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    This recipe is featured in:

    Kickoff Snacks