Sour Cream Cornbread

Lanei Brown

"Quick and easy cornbread that cuts down some of the fat from traditional cornbread recipes."
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20 mins servings
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Original recipe yields 8 servings

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  1. In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. In another bowl, beat egg and sour cream; stir into dry ingredients just until moistened.
  2. Fill greased muffin cups two-thirds full. Bake at 400° for 10 - 12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.


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