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.
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!
Ingredients and 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.
- 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.
- Finally, bake for 20-25 minutes and cool for ten minutes before slicing and serving.
- 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.
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 in a freezer-safe Ziploc bag. Freeze for 2-3 months.
DEFROST: Defrost at room temperature for 1-2 hours and serve.
- 8-inch pan (I use this pan because it comes with a lid. It helps storing leftover cornbread so easy!)
- large mixing bowl
- large measuring cup
- small serving spatula (This is great for getting pieces of cornbread out of the pan. It’s also perfect for removing cookies from cookie sheets).
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. If the toothpick comes out with just a few moist crumbs, then it is done.
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.
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
Sour Cream Cornbread
- 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
- Preheat oven to 400 degrees F. Grease an 8-inch square pan and set 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.
- Bake 20-25 minutes until golden and a toothpick inserted comes out clean.
- Cool 10 minutes before slicing and serving.