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
Ingredients
- 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
Instructions
- 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.
Nutrition
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
Jillian
Latest posts by Jillian (see all)
- Best Buttermilk Mashed Potatoes - November 22, 2019
- Old Fashioned Fudge – a 15-minute Recipe! - November 21, 2019
- Browned Butter and M&M Pretzel Cookies - November 20, 2019
Chocolate Peanut Butter Cupcakes
Curtis
These are simply awesome! I’ve even been able to make this recipe without mishap. Practically foolproof. 🙂
ranadurham
yummy, I love cornbread. that’s a new twist that I wantr to try
ranadurham
yummy sour cream cornbread delsh. trying this soon
Sherry Cole
Made this cornbread today and it is amazing. Will probably become my main recipe for cornbread. I never add flour, sugar, or sour cream, but I like it. It comes out so soft and delicious.
Jillian
Sherry, I am SO glad you loved it! I have been making it for over 15 years now and it’s the only corn bread recipe I make! Thanks for stopping by to tell me how you liked it, I always love hearing from readers! 🙂
Jenn
Thank you very much for the recipe. I made it with light sour cream and low fat milk and also added some corn it was very tasty. Thank you☺
Jillian
Glad you liked it! 🙂
Patricia
My son in law just raves about the cornbread. It’s the best that I have made for him. Thanks for sharing.
Jillian
Patricia, I’m so glad he loves it! It’s definitely a family favorite at my house! Thanks for stopping by! 🙂
Melinda Taylor
Corn bread was almost an every night occurrence at my grandmothers house.In fact,I still have her black cast iron skillet that I bake mine in.
Not only is it so good with melting butter on and in your slice,it’s also very good cold with milk poured in it as a snack.
I’ve used a few different recipes and am looking forward to trying this one out.
Jillian
Melinda, I love kitchen treasures that are passed down from generation to generation. Thanks for sharing, and I hope you enjoyed the recipe! 🙂
Olga
This corn bread was excellent…I used honey instead of sugar and added a bit of lemon rind….wonderful
Jillian
So glad you liked it! 🙂
Rita Riley
Great recipe.
Jillian
So glad you liked it, Rita! I’ve been making it for 20 years now!