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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Buttermilk and Sour Cream Cornbread Recipe

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This recipe for Buttermilk and Sour Cream Cornbread is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Yellow Cornmeal
1 Cup All-Purpose Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
3/4 to 1 Tsp Salt
2 Large Eggs
1/2 Cup Light Sour Cream
1 1/2 Cup Low-Fat Buttermilk
4 to 5 Tbsp Butter
Directions:
Directions:
Preheat oven at º450 F.
Before mixing ingredients, put the butter in the pan that you're going to cook your cornbread in and put in the oven to melt while you prepare the batter. First mix all dry ingredients. Mix thoroughly. Add eggs and stir. Combine sour cream and buttermilk and whisk together then add to the other mixture and again mix thoroughly. Remove skillet from oven and spoon about 2-2 1/2 spoons of butter into batter and stir. Now pour batter into skillet and return to oven and bake for 20 to 25 minutes or until toothpick comes out clean and top is golden brown.
Number Of Servings:
Number Of Servings:
4 to 8
Preparation Time:
Preparation Time:
about 10 to 15 minutes
Personal Notes:
Personal Notes:
I like to use my Deep Dish Stone Baker!

 

 

 

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