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On the table in about 30 minutes, this tender sour cream cornbread is the perfect side to your favorite bowl of chili.
secret Ingredient = Sour Cream
We religiously watch Trisha Yearwood’s cooking show on Food Network and when she made her grandma’s skillet sour cream cornbread we knew we needed our version of this delicious side dish!
It’s so creamy and we LOVE the added tang of the sour cream! It’s a hit year-round, but we especially love pairing it with soups and chilis in the fall. Ready in only 30 minutes, it’s a simple addition for an easy dinner!
Your family will BEG for seconds and thirds, so you might want to make a second batch!!
WHY WE LOVE IT:
- Moist and tender. The sour cream and the creamed corn give this cornbread a dense, creamy texture.
- Simple ingredients. This easy side dish is made with just a handful of pantry staples!
- Ready in no time. It’s on the table in about 30 minutes, making it perfect for busy weeknights!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 25 minutes
- ¼ cup canola oil – or vegetable oil
- 1 cup sour cream– or plain yogurt
- 1 (15-ounce) can creamed corn
- 3 large eggs – room temperature eggs incorporate best
- ⅔ cup yellow cornmeal
- 1 cup all-purpose flour – Gluten-free baking flour works at 1:1 ratio.
- ½ cup sugar – or light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
How to Make Sour Cream Cornbread
- PREHEAT the oven to 375°F.
- MIX. In a medium-sized bowl, whisk 1 cup flour, ⅔ cup cornmeal, ½ teaspoon salt, ½ cup sugar, and 1 tablespoon baking powder.
- In a large bowl, stir ¼ cup oil, 1 cup sour cream, 1 can creamed corn, and 3 eggs until well combined.
- Stir the dry ingredients into the wet, just until combined.
- BAKE. Pour the mixture into a 10” cast iron skillet (or 9” square pan that you’ve sprayed with cooking spray). Bake at 375°F for about 25-30 minutes.
- Top your slice of cornbread with Strawberry Jam, Honey Butter, or Cinnamon Butter.
Complete The Meal
Main Dishes
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6 hrs 30 mins
Mississippi Mud Cake Recipe
45 mins
Easy Peach Cobbler
45 mins
Buttermilk Pie
1 hr
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Collections
Sour Cream Cornbread
Ingredients
- ¼ cup canola oil, or vegetable oil
- 1 cup sour cream
- 1 (15-ounce) can creamed corn
- 3 large eggs
- ⅔ cup yellow cornmeal
- 1 cup all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F.
- In a medium sized bowl, whisk flour, cornmeal, salt, sugar, and baking powder.
- In a large bowl, stir the oil, sour cream, creamed corn, and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
- Pour the mixture into a 10” cast iron skillet (or 9” square pan that you’ve sprayed with cooking spray). Bake at 375°F for 20-25 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 375°F for 20-25 minutes. Double the ingredients and bake in a 9×13-inch baking dish.
Once the cornbread has cooled, cover and store on the counter for 2-3 days. It will last for up to a week if placed in the fridge. To freeze it, wrap the cooled bread with plastic wrap and aluminum foil. Freeze for about 3 months.
Amazingly good recipe! I baked it in a 8×8 square glass pan and mini loaf pan for about 40 minutes and it came out delicious, honestly tasted great chilled too! It’s super moist but also quite dense, with a spongy texture too similar to mochi. The flavor is great, I do feel it could be a bit more sweet so I might try with brown sugar next time but otherwise easy to make and I’m extremely happy with the result, 10/10 recommend!
This is the third cornbread recipe I tried, and it was far superior to the others. It was moist and tender and everyone loved it. I will definitely make it again.
Oh that makes me so happy to hear! Thanks for giving it a try!
Can I leave the cream corn out out of the cornbread?
You know, I would’t. The amount of liquid would be altered and could result in a whole different outcome. This cornbread recipe is our classic go-to and doesn’t call for creamed corn, if you want to give it a try: https://lilluna.com/cornbread/
You know, I would’t. The amount of liquid would be altered and could result in a whole different outcome. This cornbread recipe is our classic go-to and doesn’t call for creamed corn, if you want to give it a try: https://lilluna.com/cornbread/
Absolutely delicious. I actually used 1/3 c sugar as I am not a fan of sweet cornbread, and wished I had left the full amount in. It will not be too sweet at all. My husband and I couldn’t believe how light, fluffy and moist these were. I made muffins and cooked them for the full 25 minutes.
Made this tonight to have with out chilli. I cut back on the sugar to 1/3 cup and added about 3 Tbsp more cornmeal. Made them in a well greased muffin tin. They turned out super crispy on the outside and soft and moist on the iside.