The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Sour Cream Cornbread recipe is so moist, delicious, and not overly sweet. It’s super easy to make, the entire family loves it, and it’s simply the best!
For just $0.31 per serving, you can make this cornbread recipe that serves nine people. The entire recipe costs about $2.75 to make.
This cornbread is the perfect side dish for almost any meal. Some of my favorite meals to serve it with are this Southwest Shepherd’s Pie, Quick & Easy Chicken Enchilada Soup, Restaurant-Style Black Bean Soup, and this Sausage and Butter Bean Soup.
Best Ever Sour Cream Cornbread Recipe
Today I’m sharing this Sour Cream Cornbread Recipe that I’ve been making for over 20 years now! It’s a versatile recipe that can be served with your favorite soup, chili, Mexican meal, or even breakfast! But, of course, having leftovers for breakfast is my favorite!
Each piece has a soft, buttery, fluffy center surrounded by crispy golden edges with the perfect crumb.
This recipe comes from my cousin, Renee. I have stopped searching for the best cornbread recipe because this one is IT! It’s effortless to make and foolproof.
The sour cream really makes it nice and moist. It’s also a great base recipe if you want to spice it up with jalapeño and cheddar cheese. I make this recipe ALL THE TIME! As a result, cornmeal is always stocked in my pantry!
Moist Cornbread Ingredients & Cost
Per Serving Cost: $0.31
Recipe Cost: $2.75
- 1 cup flour – $0.19
- 1 cup yellow cornmeal – $0.48
- ¼ cup granulated sugar – $0.06
- 2 teaspoons baking powder – $0.30
- ½ teaspoon baking soda – $0.01
- 1 teaspoon salt – $0.06
- 1 large egg – $0.10
- ½ cup milk – $0.06
- 4 Tablespoons salted butter – $0.40
- 1 ¼ cup sour cream – $1.09
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How to make Cornbread with Sour Cream
- Preheat the oven to 400 degrees F and grease an 8-inch square pan. Set the pan aside.
- Next, whisk together the dry ingredients in a bowl.
- Beat the wet ingredients in a large measuring cup.
- Then, combine the wet and dry ingredients but don’t over-mix.
- Pour the batter into the pan and top with butter extra butter (optional).
- Finally, bake for 20-25 minutes and cool for ten minutes before slicing and serving.
***For complete recipe instructions, see the recipe card below.
Moist Cornbread Recipe Variations
- Spice up the cornbread by adding 2 large chopped jalapeño or 1 (4 ounce) can of green chiles and 1 cup of grated sharp cheddar cheese.
- You can use reduced-fat sour cream, just don’t use fat-free sour cream.
- You can easily turn this recipe into corn muffins. Just fill lined, or greased muffin wells ⅔ full with batter and bake in a 400-degree F oven for 15-20 minutes. You should get about 12 muffins from this recipe.
How to store this Recipe for Cornbread
SERVE & STORE: Serve the sour cream cornbread warm or at room temperature. Cover and store at room temperature for 2-3 days.
FREEZE: Once cooled, Wrap the cornbread in two layers of plastic wrap and foil and then place it in a freezer-safe Ziploc bag. Freeze for 2-3 months.
DEFROST: Defrost at room temperature for 1-2 hours and serve.
Cornbread Recipe with Sour Cream FAQs
Try covering the dish with foil and baking it for a few more minutes if it is not done in the middle.
The top of the cornbread will be a beautiful golden brown when done baking. You can also insert a toothpick into the center of it to check if it is done. It is done if the toothpick comes out with just a few moist crumbs.
There are a couple of different reasons this could be happening. First, make sure you use the correct amounts of flour and cornmeal. Too much or not enough of either one will throw the texture of the cornbread off.
There are a few things that make my cornbread moist:
– Use sour cream. Sour cream contains lactic acid, which helps break down the flour’s gluten, making the cornbread more tender and moist.
– I don’t overmix the batter. Overmixing the batter can develop the gluten in the flour, making the cornbread tough.
– Use fresh cornmeal. Old cornmeal can make the cornbread dry and crumbly.
– Don’t overbake. Overbaked cornbread will be dry and hard.
Whether cornbread tastes better with oil or butter is a matter of personal preference.
– Oil is a common ingredient in cornbread recipes. It helps to keep the cornbread moist and tender. Oil also gives the bread a slightly lighter and more crumbly texture than butter.
– Butter adds a rich and buttery flavor to cornbread. It also gives it a denser and more cake-like texture than oil.
More Side Dish Recipes
- Crockpot Scalloped Potatoes
- Panzanella Salad
- Cornbread Casserole with Cheese
- Brown Sugar and Honey Glazed Carrots
- Slow Cooker Boston Baked Beans
- Crockpot Cheesy Potatoes
- Oven Roasted Broccoli
- Sweet Potato Souffle
- Baked Mac and Cheese
- Roasted Butternut Squash
Best Ever Cornbread with Sour Cream
- 1 cup flour
- 1 cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg beaten
- ½ cup milk
- 4 tablespoons melted butter
- 1 ¼ cup sour cream 1/2 pint
PREP OVEN AND PAN:
- Preheat oven to 400 degrees F. Grease an 8-inch square pan and set it aside.
- Whisk together the dry ingredients in a large bowl.
- Mix the wet ingredients in a large measuring cup, and add to the dry ingredients. Stir until all of the ingredients are just combined.
- Pour into your prepared pan, and dot the top with small pads of butter (optional).
BAKE AND COOL:
- Bake 20-25 minutes until golden and a toothpick inserted comes out clean.
- Cool 10 minutes before slicing and serving.