1/4 cup canola oil or vegetable oil ▢1 cup sour cream ▢15 oz can of creamed corn ▢3 large eggs ▢2/3 cup yellow cornmeal ▢1 cup all purpose flour ▢1/2 cup sugar ▢1 tbsp baking powder ▢1/2 tsp salt

Instructions STEP - 1

Whisk together the flour, cornmeal, salt, sugar, and baking powder in a medium basin.  

STEP - 2

Combine the oil, sour cream, creamed corn, and eggs in a large basin until thoroughly combined. Simply combine the dry ingredients with the liquid ingredients.  

STEP - 3

Transfer the mixture to a 9-inch square pan that has been coated with cooking spray or a 10-inch cast iron skillet. Bake at 425 degrees for twenty-five to thirty minutes.  

STEP - 4

Grease a 12-count muffin pan with cooking spray to prepare muffins. Bake the batter in containers for approximately 20 minutes at 425 degrees.  

STEP - 5

This recipe for cornbread with sour cream is the ideal complement to your beloved bowl of chili. It is tender, buttery, and absolutely delectable.  

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