Betty's Sour Cream Cornbread

Betty demonstrates how to make Sour Cream Cornbread. This bread is great with a casual meal or served hot with butter anytime.


Eggs 2
Self rising cornmeal mix 1 Cup (16 tbs)
Vegetable oil 1/2 Cup (8 tbs)
Sour cream 1 Cup (16 tbs)
Whole kernel corn 8 Ounce
Peanut oil 2 Tablespoon (For greasing)
Butter To Taste (For Serving)



1. In a large bowl, use a spoon to mix all ingredients together, just until well-combined.

2. Pour batter into a hot 10 -inch skillet that has been greased with peanut oil. Bake at 450 degrees (F) until a toothpick inserted in the center comes out clean.

3. If top is not brown, turn oven to broil for the last minute or so.


4. Remove from oven and immediately cut into wedges and serve with butter. Delicious!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 510Calories from Fat 376

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 580 mg24.17%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet