Sour cream cornbread is a delicious and super moist side dish perfect for sharing with the family on any occasion. Once you make this homemade cornbread with sour cream, you will never want to use a cornbread mix again. The crispy golden edges and soft buttery center in this cornbread will have everyone wanting seconds.
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Sour cream cornbread is an excellent side dish for holiday dinners or any weekly family meals. It's quick to make, full of flavor, and perfect for sharing.
Cornbread can sometimes come out super dry. If you add sour cream (or a sour cream substitute) you will get a soft, buttery, and moist center every time!
🥘 Ingredients
The ingredient list is made up of mostly pantry staples, but you may have to go out for some cornmeal. Trust me it's so worth it, you will never want to use a box of cornbread again!
- Cornmeal - 2 cups of cornmeal. Both yellow cornmeal and white cornmeal are very tasty!
- All-Purpose Flour - 2 cups of all-purpose flour, spoon and leveled.
- Sugar - 1⅓ cups of granulated sugar (*see note).
- Salt - 1 teaspoon of salt.
- Baking Soda - 1 teaspoon of baking soda.
- Sour Cream - 2 cups of sour cream.
- Butter - 1 cup of butter (melted and cooled).
- Eggs - 4 large eggs, at room temperature is best.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Sour Cream Cornbread
Sour cream cornbread is surprisingly easy and quick to make after some light prep work. Grab a 9X13 baking dish, mixing bowl, and measuring cups to get started.
This recipe makes 16 servings. It is perfect for sharing with the family or any get-together.
- Prep and preheat. To get started, preheat your oven to 350°F (175°C). Lightly grease your 9x13 baking dish with butter or non-stick cooking spray.
- Mix dry ingredients. In a large bowl, add your 2 cups cornmeal, 2 cups flour, 1⅓ cups sugar, 1 teaspoon salt, and 1 teaspoon baking soda. Stir gently to incorporate your dry ingredients.
- Add wet ingredients. Add in the 2 cups sour cream, 1 cup melted and cooled butter, and 4 large eggs. Stir until well combined.
- Bake. Pour the mixture into your prepared baking dish and bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick or cake tester that has been inserted into the middle of the cornbread comes out clean.
- Serve. Once baked, remove the cornbread from the oven and serve while warm.
An excellent choice as a side dish to pretty much any meal. I like to serve it with our Texas chili or ground beef stew. Enjoy!
💭 Angela's Tips & Recipe Notes
- If you prefer your cornbread to be on the not-so-sweet side, you can always reduce the amount of sugar and adjust it to suit your preferred taste.
- For some tasty cornbread muffins, pour the batter into a muffin pan and bake for about 25 minutes.
- Do not over-bake your cornbread, that will result in dry cornbread.
- If you don't have sour cream, you can substitute it for some plain yogurt or any of our sour cream substitutes.
🥡 Storing
Cover and store any leftovers at room temperature for 2-3 days. *No need to refrigerate, even with the addition of sour cream.
To freeze, wrap tightly in plastic wrap and place into a heavy-duty storage bag. Store in your freezer for up to 3 months and allow to thaw on the counter for a few hours before servings.
❓ Recipe FAQs
Sour cream will add a tangy flavor and extra moisture! It is definitely a key ingredient for some perfect cornbread!
No, you do not have to keep any leftover cornbread in the fridge if it has sour cream. You can store it at room temperature for 2-3 days!
Yes, you certainly can! If you are not a fan of sour cream or forget to pick some up at the store, you can substitute it with many different options! Check out my article on sour cream substitutes.
😋 More Corn Recipes
- Creamed Corn Cornbread- Try this sweet and tasty cornbread recipe next time with your stew or chili.
- Grilled Corn On The Cob- A perfect and tasty side to make for your next BBQ get-together.
- Southern Fried Corn- This recipe is so quick and easy to make if you are needing a side for a fast dinner.
- Mexican Cornbread Casserole- A savory and delicious dinner ready in under an hour.
- Smoked Corn On The Cob- An incredibly simple side dish packed full of smokey flavor.
- Jiffy Corn Casserole- A super moist corn casserole with sour cream and melted butter, yum!
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📖 Recipe Card
Sour Cream Cornbread
Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1⅓ cups sugar (*see note)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sour cream
- 1 cup butter (melted and cooled)
- 4 large eggs
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, preheat your oven to 350°F (175°C). Lightly grease your 9x13 baking dish with butter or non-stick cooking spray.
- In a large bowl, add your cornmeal, flour, sugar, salt, and baking soda. Stir gently to incorporate your dry ingredients.
- Add in the sour cream, melted and cooled butter, and large eggs. Stir until well-combined.
- Pour the mixture into your prepared baking dish and bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick that has been inserted into the middle of the cornbread comes out clean.
- Once baked, remove the cornbread from the oven and serve while warm.
Notes
- If you prefer your cornbread to be on the less-sweet side, you can always reduce the amount of sugar and adjust it to suit your preferred taste.
- For some tasty cornbread muffins, pour the batter into a muffin pan and bake for about 25 minutes!
- Do not over-bake your cornbread, that will result in dry cornbread!
- If you don't have sour cream, you can substitute it for some plain yogurt or any of our sour cream substitutes!
- To store: Cover and store any leftover cornbread at room temperature for 2-3 days. *No need to refrigerate, even with the addition of sour cream.
- To freeze: Wrap tightly in plastic wrap and place into a freezer-safe storage bag. Store in the freezer for up to 3 months and allow to thaw on the counter for a few hours before servings.
Janssen says
Nice to read all these tips, some of which I have used myself,
For baking bread in stew, stews, sauces with rice or macaroni,
I encourage you to use it, also the lactose-free and vegetable variant,
For allergies.
Thanks for the detailed information.
Lela says
This came out fabulous! Made it with Shrimp and Sausage Jambalaya for a crowd. It took longer than the 35 minutes though. The batter was very thick. Will make again!
GoldenEyes says
As a Southerner, I don't really believe in sweet cornbread!! If I reduce the sugar in this recipe by a lot, say, starting with one tablespoon, do I need to reduce the amount of sour cream or number of eggs?
Angela @ BakeItWithLove.com says
The use of sugar in cornbread is more recent, due to changes in the corn milling process. If you want less sugar or no sugar, go for it. You can offset the change with a bit more sour cream, but it shouldn't be necessary. Thanks for asking!
GoldenEyes says
I reduced the amount of sugar to one cup. I was making it for my son and his wife, who've just had a baby. He likes sweet cornbread, and she can go either way. I tried a slice (for quality control, of course), and it's delicious. Thanks for answering my question and for publishing the recipe. I nostalgically remember the crusty cornbread of my childhood, but my mom used bacon grease, and I'm a vegetarian now.