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This Sour Cream Cornbread recipe is so moist, delicious, and not overly sweet. It’s super easy to make, the entire family will love it, and it’s simply the best!
Disclosure: This Sour Cream Cornbread recipe includes affiliate links. This means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter. See the rest of Food Folks and Fun’s disclosure policy here.
Today I’m sharing this Sour Cream Cornbread Recipe that I’ve been making for over 16 years now! It’s a versatile recipe that can be served with your favorite soup, chili, Mexican meal, or even breakfast! Having leftovers for breakfast is my favorite!
Cook’s Tools – Sour Cream Cornbread:
- 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 spatula (This is great for getting pieces of cornbread out of the pan. It’s also perfect for removing cookies from cookie sheets).
Sour Cream Cornbread
- 1 cup flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg beaten
- 1/3 cup milk
- 4 tablespoons melted butter
- 1 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.
- Beat together 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.
Source: my cousin, Renee Lavoie
This recipe goes great with:
- Southwest Shepherd’s Pie
- Quick & Easy Chicken Enchilada Soup
- Restaurant-Style Black Bean Soup
- Sausage and Butter Bean Soup (this is the soup that’s pictured in the background)
- 5-Minute Instant Pot Chili Mac