Cornbread | 2 Recipes, 3 Methods

Two Cornbread Recipes in this video.
SOUR CREAM CORNBREAD
4 TBSP BUTTER, Softened
3 TBSP Granulated Sugar
2 Large EGGS
1/2 Cup SOUR CREAM
1/2 Cup Milk
1 Cup AP FLOUR
2/3 Cup Yellow CORN MEAL
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Tsp Baking Soda

DIRECTIONS
Butter/Grease a 9 inch round pan or cast iron skillet.
Cream together Butter and Sugar with a Hand Mixer until light and fluffy.
Add eggs, one at a time, blending after each.
Stir in Sour Cream. Blend
Add Milk. Blend.
Fold in Dry Ingredients.
Bake at 425 degrees, 20 - 26 minutes.
Recipe courtesy of Land O Lakes Butter

SOUTHERN SELF-RISING CORNBREAD
2 Cups Yellow SR Corn Meal
1 1/4 Cup Milk or Buttermilk
1 Large Egg
1/2 Cup Vegetable Oil or Melted Shortening
In medium bowl, combine all ingredients. Mix just until combined.
Pour into 8x8 pan, 9x9 pan, or 12 muffin cups.
Recipe by TendaBake

Bake at 425 degrees in square or round pans for 20 to 24 minutes, or until light golden brown.
Bake Corn Sticks for 12 to 13 minutes. Bake Muffins for 16 to 20 minutes.
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