Sour Cream Cornbread
Try this Sour Cream Cornbread recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup water
- 1 1/2 tsp. baking powder
- 1/2 cup egg whites
- scant tsp. salt
- 3/4 cup oat fiber (use gluten free if necessary)
- 1/3 up briana's baking mix
- 1/3 up masa flour (i used maseca brand)
- 2 tsp. thm super sweet blend (or more for a sweet cornbre
- 1/2 tsp. turmeric (optional for color)
- 2/3 up low-fat sour cream
- 1/2 cup unsweetened almond milk (or carton coconut milk fo
- Carbohydrate 6.75469998809527 g
- Cholesterol 4.89999999005868 mg
- Fat 1.28454999781291 g
- Fiber 0 g
- Protein 17.2982499917736 g
- Saturated Fat 0.671299998638039 g
- Serving Size 1 1 recipe (303g)
- Sodium 332.684999741044 mg
- Sugar 6.75469998809527 g
- Trans Fat 0.26167499988816 g
- Calories 107 calories
Whisk the dry ingredients together. Add the wet ingredients and mix thoroughly. Pour the batter into a greased 7x11 inch glass baking dish and smooth out the top with an offset spatula. I do not recommend making this recipe in an 8x8 inch pan as it will be wet in the middle. Bake at 375 degrees F for approximately 40 minutes or until a toothpick comes out cleanly and the cornbread is not soggy in the center. It will be moist, though. Let the cornbread sit for a few minutes before cutting into 10 pieces. Store leftovers in the refrigerator.
