Sour Cream Cornbread

  • Ambrey Posted: 12/01/10
    Worthy of a Special Occasion

    I didn't have an iron skillet, so I ended up making it in a regular pie pan. It was really full, so it took a little longer (about 10 more minutes) to cook all the way through in the middle, so next time I will divide it between two pie pans. Overall, very good and moist and my hubby said it was a "make again"

  • TriKelley Posted: 01/13/11
    Worthy of a Special Occasion

    While this came out moist, it had no flavor at all. Maybe it would be better as a side with something other than chicken, but as it stands now, we will not be making this again.

  • SilverSunflwr Posted: 01/11/14
    Worthy of a Special Occasion

    I'm a southerner and come from generations of southerners who grew up making cornbread. This recipe is outstanding, easy to make, and very flavorful. If you want a little extra, add some diced jalapenos to the mixture. Keep in mind, this is not a sweet cornbread. As is, my hubby said it was the best cornbread he's ever had, and I have to agree. Today will be my third time making it over the last month.

  • seaside725 Posted: 01/08/14
    Worthy of a Special Occasion

    I agree with TriKelley. This was a moist cornbread and it was easy to make, but it was lacking in flavor.

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