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This Sour Cream Cornbread Recipe is the perfect accompaniment to your favorite bowl of chili. It’s creamy, tender and oh so delicious.
Serve this tasty cornbread with a big bowl of White Chicken Chili, Turkey Chili, or even Sweet Potato Chili!
Secret Ingredient = Sour Cream
I have always loved cornbread!
It’s the perfect side to support a hearty bowl of my favorite chili. But to be honest, I never make it from scratch! Maybe I thought it would be too difficult, or it was always just easier to buy the box of mix, but it’s just something I’ve never really done.
My kids and I religiously watch Trisha Yearwood’s cooking show on Food Network and last month she made her grandma’s Skillet Sour Cream Cornbread recipe. It looked and sounded so amazing that I had to try it out for myself.
I took her recipe, and updated it to fit what I had in my kitchen, and this beautiful pan of awesomeness was the result.
The sour cream and the creamed corn give this cornbread a dense, creamy texture. It’s hearty enough to stand up to soups and chilis, and also makes a great side for holiday dinners. It will have your family begging for seconds and thirds, so you might want to make a second batch!
Making Cornbread with Sour Cream
Honestly, making cornbread from scratch is just as simple as making it from a box, and it tastes a million times better! All you have to do is mix and bake.
MIX. In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder. In a large bowl, stir together the oil, sour cream, creamed corn and 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), and bake at 425° for about 25-30 minutes.
**Note**: *For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425° for about 20 minutes.
Can I use homemade creamed corn? To be honest I haven’t tried using homemade creamed corn. I would be cautious because the flavors and amount of liquid may differ from what is found in the can. Because I haven’t personally tried it I can’t recommend doing so. However, if you feel adventurous and decide to try it let me know how it turns out in the comment section!
Tips for serving and storing:
Tips: Just a few things to take note of…
- If using a dark pan or glass baking dish you may need to add extra time when baking
- Use full fat sour cream for best results
- Make it gluten free by replacing the flour with a gluten free baking flour
Storage: Once the cornbread has cooled with plastic wrap, or place in a ziploc, 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, be sure to wrap the bread with plastic and aluminum foil. Freeze for about 3 months.
Try serving your sour cream cornbread with:
For more cornbread recipes, try:
- Buttery Cornbread
- Sweet Cornbread
- Cornbread Stuffing
- Mexican Cornbread
- Bacon Cheddar Jalapeno Cornbread
- Cornbread Muffins
Sour Cream Cornbread Recipe
Ingredients
- 1/4 cup canola oil or vegetable oil
- 1 cup sour cream
- 15 oz can of creamed corn
- 3 large eggs
- 2/3 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Instructions
- In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
- In a large bowl, stir together 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 425 degrees for about 25-30 minutes.
- *For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425 degrees for about 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.