Comments on: Cornbread Recipe with Sour Cream https://foodfolksandfun.net/sour-cream-corn-bread/ Love in every bite. Thu, 06 Jun 2024 23:09:45 +0000 hourly 1 By: Food Folks and Fun https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-218442 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-218442 In reply to Barb.

The recipe for sour cream cornbread calls for 4 tablespoons of melted butter to be mixed into the batter. Additionally butter is placed on top of the cornbread in pats before baking. This butter on top is additional and not part of the initial 4 tablespoons of melted butter. This extra butter helps to create a rich, buttery flavor and a nice crust on the top of the cornbread​

]]> By: Georgette https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-214830 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-214830 I have made this recipe three times now. The first time, it was too moist in the middle with 1 1/4 cup sour cream. I cut it down to 1/2 cup sour cream and it was a bit too dry. Plus I only baked it for 20 minutes.

Third time was the charm. Cut the sour cream down to 3/4 cup and left everything the same. Baked for full 25 minutes. OMG! Sooo good and moist. My new go to cornbread recipe. Many thanks!

]]> By: Jillian https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-213475 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-213475 In reply to Carolyn.

Hi Carolyn, You are right, I have updated the recipe. I’ve been making this recipe for over 20 years (been posted for over 10) and I’ve tinkered with it over time to make it super moist.

]]> By: Carolyn https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-213244 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-213244 5 stars
Love this recipe for cornbread! It is so moist and not overly sweet. Question…I’m assuming you have updated the recipe because when I first started making it, the recipe called for 1/3 cup of milk and now it’s 1/2 cup. Also, the amount of sour cream was 1 cup and now it’s 1 1/4 cup (which is more than 1/2 pint……confused. I would love to get your reply. I just made this again last night and YUM!

]]> By: Barb https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-209485 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-209485 You specificity call for 4 tablespoons of melted butter, then you show butter being put on the top in pats. Is this additional butter or the 4 tablespoons not melted?

]]> By: IslandCat https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-207182 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-207182 5 stars
My new go-to cornbread recipe! Thank you!

]]> By: Daners https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-206381 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-206381 5 stars
This is truly the best cornbread I have ever tasted!! I made it into corn muffins, and the drizzle of butter on the tops gave a wonderful tender crispy crust. The consistency is perfect. I was looking for a way to use up some leftover sour cream, and this recipe hit it out of the park!

]]> By: Petro https://foodfolksandfun.net/sour-cream-corn-bread/comment-page-1/#comment-198847 https://foodfolksandfun.net/2010/10/19/sour-cream-corn-bread/#comment-198847 5 stars
Love how fluffy and soft this is! I hope I’ll get mine as delicious a yours! Thanks for the idea!

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