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–+ servings
Cornbread pieces stacked on top of each other with a pad of butter on top that is starting to melt.
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Sour Cream Cornbread

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!
Course Bread
Cuisine American
Keyword corn
Prep Time 7 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings 9 large pieces
Calories 249kcal
Author Recipe from my cousin, Renee Lavoie Rothauser
Cost $2.75

Equipment

  • mixing bowl
  • measuring cups and spoons
  • whisk
  • large liquid measuring cup
  • 8-inch square pan

Ingredients

  • 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
US Customary - Metric

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.
  • 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.

Nutrition

Serving: 1piece | Calories: 249kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 399mg | Potassium: 218mg | Fiber: 2g | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1.4mg