Sour Cream Corn Bread

This is an old recipe that makes a light and moist corn bread - easy, too!
3/4 cup corn meal
1 cup flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 1/2 TBSP sugar
1 egg - well beaten
2 TBSP butter, melted
1 cup sour cream
4 TBSP milk
Pre-heat oven to 425 degrees.
Sift together the corn meal and flour. Add baking soda, cream of tartar, salt, and sugar. Sift again.
Add beaten egg, melted butter, sour cream and milk. Mix until combined. Pour into a greased 9x9 or 8x8 baking dish.
Bake at 425 degrees for 20 minutes. Allow to cool before cutting.

[@JWimpy]

I am in the South, born and raised in Texas. And we have always used yellow corn meal in cornbread. In fact, I never saw white corn meal at any time growing up. But then we also always cooked cornbread in an iron skillet with a good layer of bacon drippings in the bottom of the skillet.

[@QueenCityHistory]

I’m in the south too and we always used yellow cornmeal too. My grandma would make fried cornbread and it always had to be in a cast iron skillet. She would fry it for about a minute on the bottom before she put it in the oven. Still can’t replicate it the way she used to do it

[@JWimpy]

@@QueenCityHistory True, I failed to mention having the skillet hot before putting the batter in it. That would start the frying and then put it in the oven. I am going to try his sour cream recipe and cook it in the traditional southern way. I bet it will be great.

[@cavalcadeoffood]

Hi Johnny - I think if you make it in your cast iron skillet it will turn out well - and especially if you put bacon drippings on the bottom! I would get teased from some of my southern friends (all from the Carolinas and Georgia) about using yellow corn meal in recipes, but that's all we ever had here in Michigan. Thanks!

[@gregbudig5014]

"Hor stuff coming through!! And he's carrying a roaster of kapusta!!" 😅🤣 I remember that episode!! Pampered Chef also made one of those plunger style measuring cups. I really am fond of using it for shortening, peanut butter and all sorts of hard to remove substances. Molasses is a good one for this measuring tool. Take care! Be well!

[@cavalcadeoffood]

Hi Greg! Good memory about the kapusta episode! LOL! I didn't know Pampered Chef made one of these kinds of measuring cups, but it's seems to be the kind of thing they would offer. It really is handy - and perfect for measuring molasses! Hope all is well - thanks!!

[@cunard61]

This batter would make some excellent corn waffles.

[@cavalcadeoffood]

Hi cunard61 - that is a great idea! I'll bet they would be delicious!! Thanks!

[@tveyeonyou]

Cornbread has been my family's traditional Christmas morning breakfast for many decades -- sliced open & dowsed with real butter and real maple-syrup -- bacon and oranges on the side. The only big difference is we add raw millet seeds to the batter -- it adds a nutty-crunchiness, when fresh out of the oven. I learned this trick from a lesbian-run bakery near the Ashby BART station in Berkeley, CA, way back in 1979. Praise the Lord!

[@cavalcadeoffood]

Hi tveyeonyou! What a wonderful Christmas tradition! With butter and maple syrup it must be wonderful. Adding the millet seeds to the batter is a great idea - I can see how it would really change up the texture. Thanks so much!

[@ygiagam]

Awesome idea -- I will make this for our next Veteran's Picnic in August. Thanks.

[@cavalcadeoffood]

Hi Bob - I hope everyone enjoys it. Corn bread is great at picnics! Thanks!

[@georgiannmaloney6594]

Yummy. Love cornbread

[@cavalcadeoffood]

Me too - it is comforting, especially when it's still a little warm. Thanks!

[@salliemorrill2671]

Fresh cornbread, cabbage, & corn on the cob. I must try your recipe.

[@cavalcadeoffood]

Hope you try it, Sallie! Thanks!

[@jonathan_nc]

In NC we have white corn meal but also use yellow. White Corn Meal Mix is what I prefer and it just requires milk, egg and melted shortening. You melt the shortening in a cast iron frying pan in the oven while it preheats and then pour it into the bowl. I use mom's 1951 Griswold. Works like a charm! I also put a little butter on the top after it comes out and cut and serve it immediately so it's nice and warm and it melts the butter. Usually make chili beans to go with it. I'm also reminded of my 6th grade math teacher's explanation of pi r squared (π r²). He said jokingly, "No, pie are round. CORNBREAD are SQUARE." :)

[@cavalcadeoffood]

Hi Jonathan - a few of my southern friends would often tease me about using yellow corn meal (it not easy to find white meal here in Michigan) for my recipes. I think using a cast iron skillet for corn bread is such a great method. That was a good joke from you math teacher! Thanks!

[@askmamalouise7605]

Yipee! Hi Mary Ann! This is just delicious! This is absolutely a classic dream video. Just awesome Kevin!

[@cavalcadeoffood]

Thanks, Mama Louise!!

[@Bob-ml1mv]

Hi Kevin thank you for sharing this recipe ..I love anything baked with sour cream

[@cavalcadeoffood]

You're welcome, Bob!

[@dalebartnick9403]

That looks delicious! I'll definitely be adding this to my homemade chili! Thanks for another awesome Cavalcade video!!!

[@cavalcadeoffood]

Hi Dale - this would be perfect with your chili! Thanks!

[@margaretmojica8190]

Nothing like seeing a recipe on the very day it comes out! This recipe looks so rich. I think this might lend itself to being made sweeter and used as a base for a summertime dessert of some sort.

[@cavalcadeoffood]

Hi Margaret - you have a good idea. You could up the sugar and make it a bit more sweet - maybe top with fresh strawberries and some whipped cream? Thanks!

[@tericandeloro4082]

Can’t wait to try this. I love baking with sour cream. It’s a game changer! 🥰

[@cavalcadeoffood]

It is a game changer - hope you try the recipe! Thanks, Teri!

[@berylwhite2983]

Hi Marianne and hi Kevin glad to see you together I don't know where you got Ralph hidden one of these days all three of you'll be there!! Then what a 🎉🥳🎉. I bet those would make a great great cornbread muffin they would not be crumbly they'd be perfect! I've got the recipe I've used it many many times but I don't eat enough cornbread to be in a large pan so I'm going to try it in muffin size. Excellent video. And I'm sure the apron meets your personality LOL

[@cavalcadeoffood]

Hi Beryl! The gang will all be together (and a few others) for the big July 4th weekend! These would make nice muffins! Thanks!!

[@peggymcbrien6914]

I always use the recipe on the cornmeal box and it isn't very moist. I'm anxious to try this. Thanks!

[@cavalcadeoffood]

Hi Peggy! Hope you give this a try. I think you'll find much more moist than the box mix. Thanks!

[@CyranoHounds]

I made this last night! It is so delicious!

[@cavalcadeoffood]

Hi KC - glad you tried the recipe - thanks for letting me know!

[@christine38267]

Definitely going to try this recipe - thanks!

[@cavalcadeoffood]

Hope you give it a try, Christine!

[@brendamalarchik971]

I'm not a fan of cornbread, but this recipe looks yummy. I will try it! 👍 Brenda in Arizona

[@cavalcadeoffood]

Hi Brenda - I hope you try it. I find the sour cream helps this cornbread to not dry out as much.

[@goingslightlymad7172]

Oh yum! Looks fantastic! Love the "butter delivery systems." LOL! Hope everything is well with you this summer! :)

[@cavalcadeoffood]

HI GSM - we're having a great summer so far - hope you are, too!! Thanks!

[@TuckerSP2011]

That looks like it would be great with honey butter! Yummy!

[@cavalcadeoffood]

Hi Tucker - honey butter would be wonderful with this corn bread!

[@DuaneInMich]

I think that my sister, wishing to be more busty, wore a Wonder Cup back in the '80s. Wait... Oh, that was something entirely different 😄

[@cavalcadeoffood]

LOL!! You just know there were plenty of jokes when that name was announced!! Thanks, Duane!

[@ninasgriccia4652]

We would also add creamed corn to help moisten our recipe.

[@cavalcadeoffood]

Hi Nina - I have had corn bread with creamed corn added and it adds a nice moisture. Thanks!

[@JL-vf6sd]

Amazing! ❤️❤️❤️ Going to make this ✅

[@cavalcadeoffood]

Hope you try it, J L!

[@QueenCityHistory]

That apron is definitely for you my friend! Don’t let Ralph take it from you!

[@cavalcadeoffood]

Hi Kevin! I'm not going to let anyone else wear it! LOL! Thanks!

[@horseshoe3345]

Yum, looks good! You could probably throw in some cheddar and jalapeños to make it Mexican style cornbread. (It would really be hot stuff then!)

[@cavalcadeoffood]

Hi Alice! I like your "hot stuff" idea! Yes, you could mix things in like cheese and peppers - great idea! Thanks!

[@goingslightlymad7172]

Love the apron too! LOL :)

[@cavalcadeoffood]

Thanks, GSM!!

[@barry5153]

Looks so good! I am going to have to make this!

[@cavalcadeoffood]

Hi Barry - hope you like the recipe!

[@sarahdec691]

yummy 😋 looks good

[@cavalcadeoffood]

it is a great corn bread! Thanks!

[@cindywhite8118]

Delish. Looks amazing.

[@cavalcadeoffood]

Thanks, Cindy!

[@powerlinekid4296]

Looks tasty. Will have to try with some Oselka Butter. Will receipes be on website at some point, too?

[@cavalcadeoffood]

Hi Powerline Kid! I'm sure that Oselka butter would be great on this corn bread (and anything else)! Not sure if the recipes will be on the website, but I include them in the description of the video. Thanks!

[@Canerican.]

My American hubby loves corn bread ,I’m not crazy about it because it is dry but I’ll try your recipe and see if it’s better than the Jiffy Corn Bread mix I use! Did I see some new old stoves in the background of your video? Stop teasing us! Lol

[@cavalcadeoffood]

Hi Mrs Harpold! I found this recipe to be far more moist and less crumbly than the mixes. There might be one or two new additions to the stove collection. I'll have to unveil them! Thanks!

[@SusanDaschner]

My guy likes it too, but I never cared for it that much.

[@vickirickman9373]

Hi Kevin Thank you! 😊 looks 😋👍 QUESTION…… if I add can of cream corn to your recipe…. Do I need To modify any of the ingredients???

[@cavalcadeoffood]

Hi Vicki - I'm not sure what you might have to change if you add a can of creamed corn. That will add more moisture to the batter, so you may want to cut back on some of the liquids.

[@vickirickman9373]

@@cavalcadeoffood Thank you Kevin Have a blessed Christmas

[@Terenia531]

Looks delish. Everything’s better with sour cream.

[@cavalcadeoffood]

Hi Terenia - I couldn't agree more!!

[@johnhpalmer6098]

That paring knife is familiar. I have one that used to be my mother's and have had for many, many years. I mostly use mine for cutting the foil etc from wine bottles. That apron reminds me of when I worked at the Old Spaghetti Factory where one yelled, behind! when you needed to go behind another cook. 😄

[@cavalcadeoffood]

Hi John - I think that paring knife is one of my Rada knives. I've had it for years. I remember eating at a Spaghetti Factory many years ago, but I can't remember what city it was in. Seems like there were a few in some big cities. Thanks!

[@johnhpalmer6098]

@@cavalcadeoffood Yes, there are several restaurants in the chain, including Seattle where it was the second restaurant, but the busiest (closed in 2016 and is now in Tukwilla to the south of the city as the old building it was in since 1972 was sold), Portland OR (where it began) and several other places, and one may be at St Lois MO, and I think they had one (and it may still be there) in Boston too.

[@trixier6505]

I just use White Lily, Aunt Jemima, or Martha White corn meal mix. Sour cream added to those mixes are great!

[@cavalcadeoffood]

Hi Trixie - I'll have to try the sour cream with one of the mixes. Thanks!

[@ShalimarPerfume]

Never tried it with sour cream. I have used butter, which makes dry leftover cornbread and have tried mayonnaise which keeps it moist. I will have to keep sour cream in mind the next time. Oh and must have butter and honey slathered on it.

[@cavalcadeoffood]

Hi Shalimar! I found the sour cream worked well in making a moist bread. Butter and honey is the best! Thanks!

[@ShesInLosAngeles]

That apron! 🤣

[@cavalcadeoffood]

Hi Jane! Don't you love it? Thanks!

[@edcol8537]

My mothers 1949 Frigidaire GM range oven lower heating element isn’t heating any idea 💡 what the problem could be ? The heat element it self is good. She refuses to by a new oven and she won’t let me have it till she dies but she needs help fixing it ❤️

[@cavalcadeoffood]

Hi Ed - if you are sure the element is good, then the problem is likely in the switch. Hope you can get it going again!

[@edcol8537]

@@cavalcadeoffood It was the switch cleaned the contacts good as new. Thank you so much she is so happy 😁 your the best love your style 💚

[@markaustin4370]

Sorry i love the big Westinghouse In move with that range

[@cavalcadeoffood]

Hi Mark - I love that big Westinghouse, too. It's a great performer and so nice looking!

[@joancharles2316]

What is the purpose of the cream of tarter

[@cavalcadeoffood]

I'm not exactly sure, although it usually acts as a stabilizer. Thanks!

[@timkennedy1192]

Well, Im not that great a cook, but I may throw in a 1/4 cup or so of sour cream next time I use Jiffy (cheat)

[@cavalcadeoffood]

Hi Tim - that's a good idea! It may moisten the batter and make for a richer corn bread. Thanks!

[@markaustin4370]

Serve that with a white corn chicken Chili !!!!

[@cavalcadeoffood]

Perfect!! Thanks, Mark!