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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
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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.

cornbread batter in a cast iron skillet

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.

cornbread with butter and honey

What goes with cornbread?

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


Sour Cream Cornbread

4.80 from 5 votes
Sour Cream Cornbread is the perfect side for your holiday meal or favorite bowl of chili. It's incredibly moist and deliciously tender.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings


  • ¼ cup canola or vegetable oil
  • 1 cup sour cream
  • 15 ounces canned creamed corn
  • 3 large eggs
  • cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt


  • Preheat oven to 425 degrees F.
  • In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
  • In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
  • Pour the mixture into a 10-inch cast iron skillet (or 8-9” square pan that you’ve sprayed with cooking spray). Bake at 425 degrees for about 25-30 minutes.
  • Cool for 10-15 minutes before cutting into triangles or squares and serving.


For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425 degrees for about 20 minutes.


Calories: 337kcalCarbohydrates: 46gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 476mgPotassium: 190mgFiber: 2gSugar: 15gVitamin A: 308IUVitamin C: 2mgCalcium: 131mgIron: 2mg
Keyword cornbread, sour cream cornbread

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Best I’ve found hands down and been using for years now. My only alteration is I use frozen corn thawed and whizzed up with my immersion blender because I always forget the creamed corn lol. I’ve added in chillies, bell pepper, green onions, herbs of all kinds. It’s all good.

  2. Hi Krisrin!
    I love your recipes! Your oven baked chicken was an absolute game changer for our family! Finally no more dried out chicken! You have great easy recipes that I’ve literally come home from work searched & made. So glad I found you! Looking forward to trying this cornbread!

    1. Hi Sandi, Thank you so much for stopping by. We would love to here about your experience with our website.
      Thanks again for stopping by.

  3. This is the all time best recipe for cornbread I have found! And, believe me I’ve been looking. Seriously, it outshined my husbands brisket! That is quite a feat. My go to for life, thank you for sharing.

  4. This is a fantastic recipe. My guests raved, said the cornbread was the star of the dinner. Considering the main course was seafood lasagna which usually steals the show, those were quite the accolades.

    The batter was very runny and I was a tad worried, but it baked up golden, moist and tender in a 10.5″ x 7.5″ ceramic casserole dish for 28 minutes. My can of creamed corn was 398 mL.

    @ Shirley Hasler, this is what the editors of Cook’s Illustrated have to say about oven temperature for cornbreads in their book Baking Illustrated, “… we found that cornbreads baked at 350 degrees and 375 degrees had very thick, heavy crusts because they took a long time to form. A 425-degree oven worked best. At this higher temperature, the crust formed more quickly and the whole cornbread baked faster, resulting in a crisper crust and lighter-textured cornbread.”