Buttermilk and Sour Cream Corn Bread

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It was my first time making corn bread and it turned out great. I really liked the taste and it went well with the jambalaya we made. It took a little longer than 25 minutes to bake otherwise the recipe was spot on. I used a pastry cutter instead of a food processor to cut the butter into the dry ingredients and it seemed to work well.

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Great! I forgot to add the butter until the very end so I melted it and stirred it in which worked fine. I also didn't use a food processor. Bread was very crumbly but not sure if it's because I may have over baked it for a couple minutes too long, definitely melts in your mouth though. Overall easy to make, great texture and perfect balance of sweet and salty. Wonderful cornbread