Best 3 Trisha Yearwoods Sour Cream Cornbread Recipes
Welcome, food enthusiasts, to a delectable journey where we will unlock the secrets to creating the ultimate Trisha Yearwood Sour Cream Cornbread. In this culinary adventure, we'll embark on a quest to find the perfect balance of flavors, textures, and techniques that will elevate this classic dish to new heights. Get ready to indulge in a symphony of flavors as we explore the nuances of this beloved Southern comfort food staple.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
EASY CORN BREAD
Easy Corn Bread
Categories Bread Side Bake Thanksgiving Vegetarian Fall Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
- Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.
30-MINUTE SOUR CREAM SKILLET CORNBREAD
Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!
Provided by Raquel Grinnell
Categories Breads
Time 35m
Yield 1 skillet, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
Nutrition Facts : Calories 184, Fat 14.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 213.8, Carbohydrate 11.4, Fiber 0.7, Sugar 2.9, Protein 4
Tips:
- Use fresh corn: Fresh corn will give your cornbread the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Use sour cream: Sour cream adds a richness and tanginess to cornbread that makes it irresistible. Don't skimp on the sour cream!
- Use a cast iron skillet: A cast iron skillet is the best way to cook cornbread. It evenly distributes the heat and gives the cornbread a crispy crust.
- Don't overmix the batter: Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
- Bake the cornbread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cornbread is cooked through.
Conclusion:
Trisha Yearwood's Sour Cream Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its moist, tender crumb and crispy crust, this cornbread is sure to be a hit with everyone who tries it. Whether you serve it with a bowl of chili, a pot of soup, or just a pat of butter, this cornbread is sure to be a favorite.
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