Sour Cream Cornbread

Name: Sour Cream Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ¼ cup canola or vegetable oil; 1 cup sour cream; 15 ounces canned creamed corn; 3 large eggs; ⅔ cup yellow cornmeal; 1 cup all-purpose flour; ½ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt

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This Sour Cream Cornbread recipe is the perfect sidekick to your holiday meal or your favorite bowl of soup or chili. The addition of sour cream makes this tasty cornbread incredibly moist and deliciously tender.

Serve sour cream cornbread with our favorite comfort food meals, like Easy Crockpot Chili, Turkey Chili, Caldo de Pollo, and Chicken Enchilada Soup.

slice of sour ccream cornbread on a spatula above a cast iron skillet

Cornbread with Sour Cream

Think cornbread is too complicated to make from scratch? I have news for you – Sour Cream Cornbread is so easy! You just need a few simple pantry ingredients that you probably already have in your kitchen. Plus making it from scratch tastes so much better than what you’ll get from a boxed mix.

The mixture of creamed corn and sour cream give this cornbread a moist and creamy texture. It’s perfect for serving to company and for holiday dinners. Slather it with Honey Butter or serve it on top of a bowl of chili. Everyone will be begging for seconds – or the recipe – so you’d better be prepared with an extra batch.

baked batch of cornbread in a cast iron skillet

How to Make Sour Cream Cornbread

After making cornbread from a box my whole life, imagine my delight when I learned that it was just as easy to make it from scratch!

Ingredients and Substitutions

Flour – Gluten-free flour may be substituted.
Cornmeal – this is the base for cornbread and should not be substituted.
Salt
Sugar – Cornbread is by nature sweet, and usually includes sugar or honey.
Baking powder – helps the batter to rise and creates a fluffy texture.
Vegetable oil – has a neutral taste and helps keep the bread moist. You could also use melted butter for a richer flavor.
Sour cream – Makes the cornbread moist and gives it a creamier and softer texture.
Creamed corn – for texture and more real corn flavor.
Eggs – binds the ingredients together and makes the batter fluffier.

If you want to up the ante on the flavor, try adding some shredded cheddar or diced jalapenos.

Step by Step Instructions

Preheat your oven to 425 degrees. The higher temperature with give you a crispy exterior with a moist and tender interior.

Mix. Whisk together flour, cornmeal, salt, sugar and baking powder, and in another bowl, the oil, sour cream, creamed corn and eggs. Mix the wet and dry together just until barely combined.

Bake. Grease a 10-inch round pan or skillet, pour the batter in, and bake for about 25 minutes.

Expert Tips and FAQs

Don’t overmix or you’ll wind up with super dense cornbread. Just mix the wet and dry ingredients together until the powder from the flour is no longer visible.
No need to garnish, just serve as it.
Let the cornbread cool in the pan for at least 10 minutes. Warm cornbread is delicious, but it will crumble if you remove it from the pan too soon.

How do you store cornbread?

Keep leftovers in an airtight container at room temperature. Let your cornbread cool fully before storing.

Can you freeze cornbread?

Absolutely! Wrap cooled cornbread tightly in plastic wrap, then store in a plastic freezer bag. Freeze for up to 6 months. Thaw to serve.

What goes with cornbread?

Anything that feels like comfort food goes with cornbread! Soups, stews, chili, casseroles, you name it!

Recipe