Sour Cream and Herb Cornbread

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min

Yield:
6 servings

Ingredients
  • 4 tablespoons unsalted butter, melted, plus more for buttering the skillet
  • 1 1/4 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Fine salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh chives
  • 3 tablespoons fresh cilantro leaves, chopped, plus sprigs for the top
Directions
  • Preheat the oven to 400 degrees F.

  • Butter a Food Network 8-inch cast-iron skillet.

  • Whisk together the cornmeal, flour, sugar, baking powder, baking soda and 1 teaspoon salt in a medium bowl.

  • Whisk together the sour cream, milk and eggs in another medium bowl.

  • Stir the sour cream mixture into the cornmeal mixture until well combined.

  • Stir in the melted butter.

  • Fold in the chives and cilantro and pour the batter into the prepared skillet.

  • Place a few sprigs of cilantro on top for decoration.

  • Bake until the corn bread is golden brown on top and springs back when touched, about 25 minutes.

  • Let cool completely before serving.


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    Recipe courtesy of Trisha Yearwood