Sweet Cornbread With Creamed Corn And Sour Cream Recipe

Sweet Cornbread with Creamed Corn and Sour Cream: A Southern Delight

In the heart of the American South, where the sweet, golden fields of corn stretch out as far as the eye can see, there’s a beloved bread that has become a staple in kitchens and hearts alike: Sweet cornbread. With its soft, crumbly texture and delectable flavor, sweet cornbread is the perfect accompaniment to a hearty bowl of chili, a dollop of creamy soup, or simply enjoyed by itself.

Our recipe for sweet cornbread with creamed corn and sour cream takes the classic dish to a whole new level of moistness and flavor. The combination of sweet corn, creamy creamed corn, and tangy sour cream creates a symphony of textures and tastes that will make your taste buds sing.

A Beloved Southern Tradition

Cornbread has a rich history in the American South, dating back to the days of Native American tribes. The indigenous people of the region would grind dried corn into a coarse meal and then mix it with water to create a simple yet nourishing bread.

Over time, European settlers adopted this Native American staple and began to add their own ingredients to the mix. Sweet cornbread, with its addition of sugar and sometimes buttermilk, became a popular variation that is still enjoyed today. It is a symbol of Southern hospitality and comfort, often served at family gatherings, church suppers, and community events.

Ingredients for Sweet Cornbread with Creamed Corn and Sour Cream

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/2 cup creamed corn
• 1/4 cup sour cream
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 400°F (200°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the egg, milk, creamed corn, sour cream, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cornbread cool in the pan for a few minutes before serving.

Tips and Expert Advice

• For a sweeter cornbread, use 1 cup of sugar instead of 1/2 cup.
• For a more moist cornbread, use 1 1/2 cups of creamed corn instead of 1 cup.
• For a tangier cornbread, use 1/2 cup of sour cream instead of 1/4 cup.
• Be careful not to overmix the batter. Overmixing will result in a dense, tough cornbread.

Frequently Asked Questions

• Q: Can I use fresh corn in this recipe?
  A: Yes, you can use fresh corn in this recipe. Simply remove the kernels from the cob and use 1 cup of fresh corn kernels in place of the creamed corn.
• Q: Can I use different types of cornmeal in this recipe?
  A: Yes, you can use different types of cornmeal in this recipe. White cornmeal will produce a lighter-colored cornbread, while blue cornmeal will produce a darker-colored cornbread.
• Q: Can I make this cornbread ahead of time?
  A: Yes, you can make this cornbread ahead of time. Simply wrap the cooled cornbread tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you are ready to serve, reheat the cornbread in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Conclusion

Sweet cornbread with creamed corn and sour cream is a delicious and comforting dish that is perfect for any occasion. Whether you are serving it at a family gathering or enjoying it on your own, this cornbread is sure to please everyone who tries it.

Are you interested in learning more about other Southern recipes? Let us know in the comments below, and we will be happy to share more of our favorites.