Iroquois White Corn Project

Cornbread with Sour Cream


  • ¼ cup butter, softened
  • 3 tablespoons sugar
  • 2 eggs
  • ½ cup sour cream
  • ½ cup skim milk
  • 1 cup all-purpose flour
  • ⅔ cup Iroquois Roasted White Corn Flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda


  1. Heat oven to 425 degrees F.
  2. Combine softened butter and sugar in a small bowl, beat at medium speed, scraping bowl often, until creamy.
  3. Add 1 egg at a time, beating well after each addition.
  4. Stir in sour cream and milk then add all remaining ingredients. Reduce speed to low and beat just till mixed. Do not over mix. Spoon batter into pan or muffin tin.
  5. Bake for 15 to 18 minutes or until golden brown.
  6. Remove from tin and let them cool on baking rack. This keeps them from continuing baking.

Makes 12 or more muffins or 9x12” cake pan.


Go Back