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Pimiento Sour Cream Cornbread

Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1 cup sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped pimientos
  • 1 teaspoon dried minced onion

Directions

  • In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done.
If Cooking for Two: Freeze leftovers in a freezer bag.

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