Sour cream cornbread is more than a side—it’s the kind of simple comfort food that draws everyone back for seconds. Its core comes from humble ingredients, but the addition of sour cream changes everything. The result? Golden, incredibly moist, slightly tangy, and soft enough to eat without a single topping. This easy recipe is ideal whether you’re planning a cozy dinner, a potluck, or just want to enjoy classic Southern flavors at home.
Why Sour Cream?
Traditional cornbread can sometimes turn out dry and crumbly, especially when served the next day. Adding sour cream balances the cornmeal’s rustic texture and keeps every bite tender. It blends in without overpowering, giving the crumb a lighter, creamier consistency with just a hint of tang. Sour cream cornbread also pairs beautifully with savory chili, barbecue, comforting soups, or even just a pat of butter and honey.
Ingredients
For best results, gather everything before you start mixing. Here’s what you’ll need for a standard 9-inch pan or 12 muffins:
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow cornmeal | 1 cup | Adds texture and color |
| All-purpose flour | 1 cup | Binds the bread |
| Sugar | 1/4 cup | Balances the tang and corn |
| Baking soda | 1 tsp | Helps lifting |
| Baking powder | 1 tsp | Extra lift and softness |
| Salt | 1/2 tsp | Brings out flavor |
| Sour cream (full-fat) | 1 cup | Key to moisture and texture |
| Eggs | 2 large | Structure and richness |
| Butter (melted) | 1/2 cup | Decadence and flavor |
| Milk | 2-3 tbsp | For consistency |
Optional Add-ins
– Chopped jalapenos
– Shredded cheddar cheese
– Sweet corn kernels (fresh, canned, or frozen)
– Sliced green onions
Tip: Always reach for full-fat sour cream. Lite versions contain stabilizers and extra water that impact the crumb.
Step-by-Step Instructions
1. Preheat and Prepare
Set your oven to 375°F (190°C). Coat your baking dish or muffin tin with cooking spray, melted butter, or use parchment paper. If making muffins, paper liners work well for cleanup.
2. Mix Dry Ingredients
In a large mixing bowl, combine:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Use a whisk or fork to distribute everything evenly. Thorough mixing now means you’ll avoid dry pockets later.
3. Combine Wet Ingredients
In another bowl, beat together:
- 2 eggs
- 1 cup full-fat sour cream
- 1/2 cup melted butter (let it cool slightly)
- 2-3 tbsp milk
Mix until smooth but don’t overwork it.
4. Combine Wet and Dry Mixtures
Add the wet ingredients to the dry. Stir gently until just combined. Some small lumps are fine. If you’re including any add-ins—jalapenos, corn, cheddar, or onions—fold them in now.
5. Pour and Bake
Spread the batter evenly into your prepared pan or fill each muffin cup about 3/4 full. Place in the oven and bake:
- 9-inch pan: 30–35 minutes
- Muffin tin: 20–25 minutes
Test doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
Serving Ideas
Cornbread is a natural companion for hearty stews and chilis. Try serving it fresh and warm with:
- Softened butter (plain, herbed, or whipped with honey)
- Drizzling honey
- Cinnamon butter
- Chili, baked beans, or spicy soups
- Layered with pulled pork or brisket
For a creative twist, cube leftovers for croutons, or use slices to build breakfast sandwiches.
Tips For Perfect Cornbread
- Go Full-Fat: Always choose full-fat sour cream. The texture difference is clear—dense yet soft.
- Watch Your Cornmeal: Yellow cornmeal gives a beautiful golden hue and that classic cornbread flavor. White cornmeal works, but the color and taste will both be paler.
- Mix Gently: Over-mixing leads to tough bread. Stir until combined and no more.
- Customize: Add-ins like cheese, scallions, or chopped chilies offer endless variations. For a sweet version, stir in fresh blueberries.
- Check for Doneness: Oven temperatures vary, so start testing at the earliest bake time. Golden edges and a set middle are your friends.
Storing and Freezing
Fresh cornbread tastes best, but it stores and freezes well for later enjoyment.
Storage
- Cool the bread completely.
- Wrap in plastic wrap, foil, or place in an airtight container.
- Leave at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
Freezing
- Slice the cooled cornbread into portions.
- Wrap each piece tightly in plastic wrap, then a layer of foil.
- Store bundles in freezer bags, removing as much air as possible.
Frozen cornbread keeps for up to 3 months.
Thawing and Reheating
To thaw, let the wrapped cornbread sit at room temperature for 1-2 hours. For a warm slice, unwrap and microwave for 10–15 seconds. You can also gently reheat in a low oven (300°F/150°C) wrapped in foil for 7–8 minutes.
Frequently Asked Questions
Can I make sour cream cornbread gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The good news: the sour cream keeps it moist, so no one will guess it’s gluten-free.
Can I use yogurt instead of sour cream?
Full-fat Greek yogurt works in place of sour cream, though expect a slightly different tang and crumb.
How can I make cornbread sweeter?
Increase the sugar to 1/3 or even 1/2 cup for a sweeter bread. Taste the batter if unsure. Honey or maple syrup can replace some sugar for a subtle change in flavor.
Is it possible to prepare this recipe ahead?
Absolutely. Bake and cool the bread, then wrap tightly. It keeps for several days and reheats well when ready to serve.
Troubleshooting and Variations
Gummy or Dense Center
This usually means underbaking or too much liquid. Next time, reduce milk slightly or bake an extra 5 minutes.
Too Dry
Check your baking time and storage. Overbaking or refrigeration without wrapping can dry out the bread. Add a little extra sour cream or butter if needed.
Crispier Crust
Bake in a preheated cast iron skillet. The edges caramelize and become golden, adding a textural contrast to the moist crumb.
Recipe Summary
Here’s a quick glance for when you’re ready to bake:
| Step | Action |
|---|---|
| Preheat | 375°F, grease pan or line muffin tins |
| Dry Ingredients | Whisk together cornmeal, flour, sugar, baking soda, powder, salt |
| Wet Ingredients | Mix sour cream, melted butter, eggs, milk |
| Combine | Gently blend wet and dry, fold in add-ins if using |
| Pour & Bake | Fill pan/tins, bake 30–35 (pan) or 20–25 (muffin) minutes |
| Cool & Serve | Rest briefly, then slice, serve warm |
Sour cream cornbread straddles the line between rustic and indulgent. It’s uncomplicated, endlessly adaptable, and never goes out of style. Start with this base recipe and tailor it to your table—whether you lean sweet or savory, simple or loaded with extras. There’s a reason people come running when you say “cornbread.” Try making it once and you’ll see why it belongs in your kitchen.
Sour Cream Cornbread (Easy Recipe)
This sour cream cornbread recipe results in the most delicious, moist cornbread you’ll ever have. It’s comforting. It’s tangy. It’s irresistible.
Ingredients
- 2 cups sour cream
- 1 teaspoon baking soda
- 1 cup butter, melted
- 2 cups all-purpose flour
- 1 1/3 cups white sugar
- 1 teaspoon salt
- 2 cups cornmeal
- 4 large eggs
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Select either a 9 x 13-inch baking pan or a muffin tin. Grease whichever you’ll be using.
- In a large bowl, combine the cornmeal, flour, sugar, salt, and baking soda. Mix well.
- Add the sour cream, butter, and eggs. Stir and mix well. Then, pour the batter into whichever baking dish you prepared.
- Bake for approximately 30 to 35 minutes at 375 degrees Fahrenheit for cornbread. Bake for 25 minutes for muffins. The cornbread (or corn muffins) are ready once an inserted toothpick comes out clean.