corn bread sour cream recipe

Written ByJenny Smyth Posted on
corn bread sour cream recipe
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The Best corn bread sour cream recipe

Corn bread is a staple in many Southern households, and for good reason. It’s a comforting, warm, and inviting food that’s perfect for any occasion.

I’ve been making this corn bread sour cream recipe for years, and it never fails to impress my family and friends. The combination of the moist corn bread and the tangy sour cream is absolute perfection.

My kids love it when I make it for breakfast or as a side dish for dinner. It’s also a great way to use up leftover sour cream, which I always have on hand.

I’ve experimented with different recipes over the years, but this one remains my go-to. The key to making great corn bread is to use buttermilk or sour cream, as it adds a richness and tenderness to the bread that’s hard to replicate with regular milk.

I’ve found that using a mixture of all-purpose and cornmeal gives the bread a lovely texture, and don’t even get me started on the importance of using high-quality ingredients like real butter and pure vanilla extract.

Corn Bread with Sour Cream

Corn Bread with Sour Cream

4.9 from 720 votes

This corn bread uses sour cream to create a moist, tender crumb with a subtle tang. It is a simple side dish that pairs well with chili, soups, or barbecue.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Corn Bread

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

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Grease an 8-inch square baking pan with butter or nonstick spray to prevent sticking.
3In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
4This ensures the leavening agents are distributed.
5In a separate bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth.
6The mixture should be pale yellow and well blended.
7Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain.
8Do not overmix or the corn bread will be tough.
9Transfer the batter to the prepared pan and spread it evenly.
10Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11Let the corn bread cool in the pan on a wire rack for 10 minutes before slicing.
12Serve warm or at room temperature.

🔧Equipment

8-inch square baking pan
Mixing bowls
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 380mg🌾Total Carbs: 33g🥦Dietary Fiber: 2g🍬Sugars: 9g🥩Protein: 6g

📝Notes

For a sweeter corn bread, increase sugar to 1/3 cup. For a savory version, add 1/2 cup shredded cheddar cheese and 2 chopped jalapenos to the batter.

Watch Video Of How Corn Bread with Sour Cream Works

This corn bread sour cream recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal for yourself.

It’s easy to make ahead of time and store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Simply thaw overnight in the fridge before reheating as needed.

❓ Frequently Asked Questions About Corn Bread with Sour Cream

1. What type of flour should I use for corn bread?

You can use either all-purpose flour or a combination of all-purpose and cornmeal for the best results. All-purpose flour will give you a lighter texture, while using cornmeal will add a coarser texture and a slightly nutty flavor.

2. Can I substitute buttermilk with regular milk?

While you can make this recipe with regular milk, it won’t have the same level of flavor and tenderness as using buttermilk or sour cream would.

3. How long does corn bread keep?

Corn bread is best consumed within 24 hours of baking, but it can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

4. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

5. How do I reheat leftover corn bread?

You can reheat leftover corn bread by wrapping it in foil and baking it in the oven at 350°F (180°C) for 10-15 minutes, or by microwaving it on high for 20-30 seconds.

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