Perfectly moist and sweet, this Sour Cream Cornbread only takes minutes to prep and only one bowl! Serve it up with salted butter or with honey butter for a perfect side dish.
Perfect to serve alongside Barbecue Beef Sandwiches, Slow Cooker Ribs, or my favorite Chili, this Sour Cream Cornbread is great all year round!
We are huge fans of any kind of bread, but I have a special spot for cornbread. Not only is it easy, but it just goes well with so many different meals.
And while I love our traditional Cornbread Recipe, this Boston Market Cornbread, and these Corn Muffins, once I stared making this Sour Cream Cornbread, I knew it belonged in the rotation.
It’s a sweet, moist, delicious cornbread that can be made in one pan. The batter literally takes minutes to mix up, then into the oven it goes for an easy, tasty side dish!
Ingredients
- Cornmeal: I usually have yellow cornmeal on hand, so that’s what I use. Just make sure you are using straight cornmeal, not a self-raising cornmeal.
- Flour: I use all-purpose flour. This recipe is 50/50 with cornmeal and flour, so you get the cornbread texture, but it’s also soft from the flour.
- Sugar: Yes, this cornbread is somewhat sweet. So if you are a person who doesn’t like sweet cornbread, this one might not be for you. You might be able to cut back on the sugar, but I have not tested it.
- Salt: This gives the cornbread flavor.
- Baking Soda: The baking soda helps the cornbread to rise.
- Sour Cream: I have only tested this using full fat sour cream. You might be able to get away with low-fat sour cream, but I would steer clear of fat free for this recipe.
- Butter: I like to use unsalted butter. You need the butter to be melted, so I like to melt the butter before I start so that it slightly cools by the time I add it.
- Eggs: You need 2 large eggs. They will mix in easier and more evenly if they are at room temperature.
How to Make Sour Cream Cornbread
STEP 1: You only need one bowl to make the batter, so start with a large bowl. Add the dry ingredients and whisk them together.
STEP 2: Make a well in the center of the mixture. Add the sour cream, butter, and eggs.
STEP 3: Mix everything together. You want to make sure it is fully combined, but don’t over-mix.
STEP 4: Spread the batter in a 9-inch baking dish that has been greased. The batter is quite thick, so it may be a little more difficult to spread it out, but just spread it as evenly as possible. Bake the bread until cooked through, then cut into slices to serve.
Tips and Tricks
If you want to cook this in a cast iron pan, you will need a 10-inch pan. It will work in a 12-inch cast iron pan, but it will not be as tall.
I don’t usually love cornbread that is leftover the next day, but this sour cream cornbread stays nice and moist, so it’s one of the few that I will continue to enjoy.
This can easily be doubled and cooked in a 9×13-inch pan.
We like to serve this as a side dish, but also as a little treat after dinner, topped with butter and honey, or with Honey Butter!
More Easy Bread Recipes
Peppery Cheese Bread
Jalapeno Cheddar Biscuits
Chipotle Cheddar Scones
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Sour Cream Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1/2 cup butter melted
- 2 eggs at room temperature
Instructions
- Preheat the oven to 350ºF. Spray a 9×9-inch baking dish with nonstick cooking spray or grease with butter or oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking soda.1 cup cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda
- Make a well in the middle of the bowl and add the sour cream, melted butter, and eggs.1 cup sour cream, 1/2 cup butter, 2 eggs
- Mix just until everything is fully combined.
- Transfer the batter to the prepared baking dish. The batter is pretty thick, but spread it as evenly in the dish as possible.
- Transfer to the oven and bake until a tester inserted in the middle comes out with only a few moist crumbs, about 23-27 minutes.
- Cut into slices to serve.
Leave a Comment...