cornbread sour cream recipe

Written ByJenny Smyth Posted on
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The Best cornbread sour cream recipe

I’ve always been a fan of cornbread, and when I discovered this sour cream recipe, I knew it was a game-changer. The addition of sour cream gives it a tangy flavor and a moist texture that’s perfect for any occasion.

My family loves it when we’re gathered around the dinner table, and it’s also a great side dish for potlucks or family gatherings. I’ve tried various recipes over the years, but this one stands out for its simplicity and deliciousness.

One of the things I appreciate about this recipe is that it’s easy to make in large quantities, making it ideal for big families or groups of people. The key to this recipe is using high-quality ingredients, like real butter and fresh herbs, which really make the dish shine.

When I serve this cornbread at our gatherings, everyone raves about how good it is. My kids are especially fond of it because they love helping me mix the batter and watching it come together in the oven.

It’s a fun activity that makes them feel involved in the cooking process. I’ve found that using buttermilk instead of regular milk gives the cornbread an extra boost of moisture and flavor.

This recipe has become a staple in our household, and I’m so glad I discovered it.

Cornbread with Sour Cream

4.8 from 1034 votes

This cornbread recipe is infused with sour cream for added moisture and tanginess. It pairs well with soups, stews, or as a side dish for any meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cornbread Batter

1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
1/2 cup sour cream
1/4 cup unsalted butter, melted

For the Topping

2 tbsp unsalted butter, melted
1 tbsp honey

👨‍🍳Directions

1Preheat the oven to 400°F.
2Grease an 8×8-inch baking dish and set it aside.
3In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
4Whisk until well mixed.
5Create a well in the center of the dry ingredients and add the buttermilk, sour cream, and melted butter.
6Stir until the mixture is just combined and no dry spots remain.
7The batter should be thick but pour-able.
8Pour the batter into the prepared baking dish and smooth the top with a spatula.
9Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
10While the cornbread is baking, mix the melted butter and honey for the topping in a small bowl.
11Remove the cornbread from the oven and let it cool for 5 minutes.
12Then, brush the butter and honey topping evenly over the surface of the cornbread.
13Allow the cornbread to cool for an additional 10 minutes before slicing and serving.
14This allows the cornbread to set and makes it easier to cut.

🔧Equipment

Mixing bowl
Whisk
8×8-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 550mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 8g

📝Notes

Tips: For a spicy kick, add 1/2 teaspoon of cayenne pepper to the batter. For a sweeter cornbread, increase the sugar to 3 tablespoons.

This sour cream cornbread recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick side dish for your family meal prep.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a side dish at any meal or even use it as a base for other recipes like strata or casseroles.

When storing leftover cornbread, make sure to wrap it tightly in plastic wrap or aluminum foil to preserve its freshness.

❓ Frequently Asked Questions About Cornbread with Sour Cream

What type of flour should I use for this recipe?

You can use either all-purpose flour or cake flour for this recipe. All-purpose flour will give you a slightly denser cornbread, while cake flour will result in a lighter and fluffier texture.

Can I substitute the sour cream with yogurt or buttermilk?

While you can substitute sour cream with yogurt or buttermilk, keep in mind that the flavor and texture may be slightly different. If you choose to use yogurt, you may want to add a bit more sugar to balance out the flavor.

How do I ensure my cornbread doesn’t get too dry?

To prevent your cornbread from getting too dry, make sure to not overmix the batter. Also, using buttermilk instead of regular milk will help keep your cornbread moist and tender.

Can I make this recipe in advance?

You can prepare the batter up to 2 hours in advance, but be sure to let it rest at room temperature before baking.

What’s the best way to store leftover cornbread?

You can store leftover cornbread at room temperature for up to 3 days or freeze it for up to 2 months.

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