Sour Cream Cornbread

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I am no great cook, but I think this is the first cornbread recipe I've made that I think needs sugar, and I've only made my mom's. I really liked it, it was moist, but it was not my mom's cornbread. Hubby liked it too!
But I realized that I always need to use self-rising cornmeal mix! Thanks Trisha, I liked it!!!!!

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Tasty and easy. I added a little minced fresh jalapeno to spice it up a bit. Next time I will definitely add some sugar. I made mini corn muffins out of the recipe. I turned the heat down to 400 for the mini muffins.

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Tried this over the weekend. Bland, bland bland. Had a friend try this but put the cast iron pan in the oven with about four strips of bacon diced, rendered and used the bacon drippings as part of the oil component. Added some lemon pepper seasoning and some hot sauce as well. Mixed all and put in oven with some extra sharp cheddar cheese put on top and then swirled in. What a difference and really great. So, a basic bland recipe became a real winner.

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Don't think I'll ever make cornbread any other way again! It was delicious!

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OMG! This was absolutely the best cornbread that I have EVER eaten. Thank you Trisha. I will make this for the rest of my life. No more boxes! :-

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what a hit with the family: i added sugar for more sweetness: it was really great and moist!

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I used a boxed cornbread mix and then added all the other stuff. It was very moist and cake like. I baked it in a casserole dish instead of a skillet.

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Best cornbread that I have ever had. Don't change a thing. Thanks

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I love this cornbread. I use it as the basis for my Mexican cornbread by adding chopped jalapeno peppers and cheddar cheese. I preheat the skillet and have it very hot before pouring the batter in to keep it from sticking with the addition of the cheese.

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A delicious & moist cornbread. Very easy to make & a crowd pleaser!