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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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.