How to make it

  • Preheat oven to 400°F/200°C.
  • In larger bowl, stir together all dry ingredients. (If adding anything like bacon bits, cheese etc., stir them into flour mixture at this point, coating well.)
  • In smaller bowl, beat together the egg, sour cream, milk and oil until smooth.
  • Add this mixture all at once to dry ingredients and mix just until combined. Batter will be lumpy; do not attempt to smooth it out.
  • Spoon into greased 9x9" pan, greased 9" round cast-iron skillet or into 12 greased muffin tins.
  • Bake 20-25 minutes (up to 30 for pan) or until golden brown.
  • Cool 5 minutes before cutting cornbread into squares in pan or wedges in skillet; but turn out muffins immediately.

Reviews & Comments 4

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  • fishtrippin 7 years ago
    This is very close to the recipe I make, sans sour cream. Definitely a must try! ( we add a few chopped jalapeno peppers, because we like the spice)
    Thank you for sharing.
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  • elgourmand 7 years ago
    Corn meal in Austria? You ain't doin too badly. Hell's bells, I have to smuggle that stuff in, along with the grits. Great post and on my list. RJ
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  • hollyeats 7 years ago
    It depends what you mean by corn flour. If it is cornstarch, no. If you just mean more finely-milled yellow corn meal, then of course.
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  • psychickaraoke 7 years ago
    could i substitute corn flour for corn meal?
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