cornbread with sour cream recipe

Written ByJenny Smyth Posted on
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The Best cornbread with sour cream recipe

I’m so excited to share this cornbread with sour cream recipe with you all. I’ve been making this recipe for years, and it’s always a crowd-pleaser.

The first time I made it, I was a bit skeptical about adding sour cream to the batter, but it turned out to be a game-changer. The tanginess of the sour cream pairs perfectly with the sweetness of the cornbread, and it’s a flavor combination that my family and I just can’t get enough of.

We love making this cornbread for special occasions like holidays and birthdays, but it’s also a staple in our household for weeknight dinners. It’s easy to make and is always a hit with the kids.

Plus, it’s a great way to get in some extra calcium from the sour cream and some whole grains from the cornmeal. As a busy mom, I appreciate that this recipe is quick to mix up and bakes in under an hour.

It’s perfect for when you need something comforting and satisfying without having to spend too much time in the kitchen. My kids are always asking for seconds, and I have to admit that I’m right there with them – who can resist the allure of warm, crumbly cornbread slathered in butter?

This recipe has become a family tradition, and I’m so glad I can share it with all of you now.

Cornbread with Sour Cream

4.6 from 699 votes

This moist and tender cornbread gets its rich flavor and delicate crumb from a generous amount of sour cream. It is a perfect side for chili, soups, or barbecued meats, and it comes together quickly with simple pantry ingredients.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
1/4 cup unsalted butter, melted
2 large eggs

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Grease a 9-inch square baking pan with butter or nonstick spray to prevent sticking.
3In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
4In a separate bowl, whisk the sour cream, milk, melted butter, and eggs until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain; do not overmix, as the batter should be slightly lumpy.
6Spread the batter evenly into the prepared pan.
7Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
8Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

🔧Equipment

9-inch square baking pan
Mixing bowls
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 420mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 11g🥩Protein: 6g

📝Notes

For a savory twist, reduce sugar to 2 tablespoons and add 1 cup of shredded cheddar cheese and a diced jalapeno to the batter. Store leftover cornbread in an airtight container at room temperature for up to 2 days.

Watch Video Of How Cornbread with Sour Cream Works

This cornbread with sour cream recipe is one of my go-to recipes for any occasion. It’s perfect for family gatherings or just a cozy night at home.

The combination of flavors is unbeatable – the tangy sour cream pairs perfectly with the sweetness of the cornbread. And let’s not forget about the health benefits – adding sour cream gives you an extra boost of calcium, while using whole grains like cornmeal provides sustained energy throughout the day.

❓ Frequently Asked Questions About Cornbread with Sour Cream

Q: What type of cornmeal should I use for this recipe?

For this recipe, I recommend using a medium or fine grind cornmeal. This will give your cornbread a finer texture and help it hold together better.

Q: Can I substitute buttermilk for regular milk?

Yes, you can substitute buttermilk for regular milk in this recipe. However, keep in mind that buttermilk will give your cornbread a slightly different flavor profile.

Q: How do I store leftover cornbread?

You can store leftover cornbread at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

No, this recipe is not suitable for gluten-free diets due to the presence of wheat flour.

Q: What’s the best way to reheat leftover cornbread?

The best way to reheat leftover cornbread is by wrapping it tightly in foil and baking at 350°F (175°C) for 10-15 minutes.

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