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    Home » Recipes » Breads

    Last Updated: Sep 13, 2022 by Angela @ BakeItWithLove.com · 3 Comments

    Sour Cream Cornbread

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    Pin image with text of sour cream cornbread on a blue plate with a pat of butter.

    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!

    Best Sour Cream Cornbread Recipe

    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!

    Square image of sour cream cornbread on a blue plate with a pat of butter.
    Sour cream cornbread is a moist bread to serve with chili and stews!
    Jump to:
    • Best Sour Cream Cornbread Recipe
    • 🥘 Sour Cream Cornbread Ingredients
    • 🔪 How To Make Sour Cream Cornbread
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 😋 More Corn Recipes
    • 📖 Recipe Card
    • 💬 Reviews

    🥘 Sour Cream Cornbread 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.

    1. 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.
    2. 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.
    3. Add wet ingredients. Add in the 2 cups sour cream, 1 cup melted and cooled butter, and 4 large eggs. Stir until well combined.
    4. 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.
    5. Serve. Once baked, remove the cornbread from the oven and serve while warm.

    Sour cream cornbread is 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!
    Tall image of sour cream cornbread on a blue plate with a pat of butter.

    🥡 Storing

    Cover and store any leftover cornbread at room temperature for 2-3 days. *No need to refrigerate, even with the addition of sour cream.

    Freezing Cornbread

    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.

    ❓ FAQ

    Why Should You Put Sour Cream In Cornbread? 

    Sour cream will add a tangy flavor and extra moisture! It is definitely a key ingredient for some perfect cornbread!

    Does Cornbread With Sour Cream Need To Be Refrigerated?

    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!

    Can I Substitute Yogurt For Sour Cream In Cornbread?

    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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📖 Recipe Card

    Square image of sour cream cornbread on a blue plate with a pat of butter.
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    5 from 20 reviews

    Sour Cream Cornbread

    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!
    Author | Angela
    Servings: 16 servings
    Calories: 372kcal
    Prep 15 minutes minutes
    Cooking 30 minutes minutes
    Total Time 45 minutes minutes
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    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
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    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.
      2 cups cornmeal, 2 cups all-purpose flour, 1⅓ cups sugar, 1 teaspoon salt, 1 teaspoon baking soda
    • Add in the sour cream, melted and cooled butter, and large eggs. Stir until well-combined.
      2 cups sour cream, 1 cup butter, 4 large eggs
    • 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.

    Equipment You May Need

    Measuring Cups
    Mixing Bowl
    9x13 baking dish

    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.

    Nutrition

    Calories: 372kcal (19%) | Carbohydrates: 44g (15%) | Protein: 6g (12%) | Fat: 20g (31%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg (29%) | Sodium: 331mg (14%) | Potassium: 136mg (4%) | Fiber: 2g (8%) | Sugar: 18g (20%) | Vitamin A: 593IU (12%) | Vitamin C: 0.3mg | Calcium: 42mg (4%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best cornbread recipe, best sour cream cornbread recipe, Cornbread, cornbread recipes, easy sour cream cornbread, extra moist cornbread with sour cream, fluffy cornbread recipe, homemade sour cream cornbread, side dishes, sour cream cornbread, sour cream cornbread from scratch, super moist cornbread, without milk
    Course Side Dish
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/

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    1. GoldenEyes says

      August 01, 2023 at 9:36 am

      5 stars
      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?

      Reply
      • Angela @ BakeItWithLove.com says

        August 01, 2023 at 10:28 am

        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!

        Reply
        • GoldenEyes says

          August 02, 2023 at 3:56 pm

          5 stars
          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.

          Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

    Welcome to Bake It With Love. Enjoy!

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