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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
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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.
Cornbread is one of those musts, especially all fall long!! This recipe is super soft & incredibly easy!
Sour Cream is the secret ingredient to making desserts super moist! This is the BEST cornbread recipe that I have tried thus far! The flavor and texture is perfect.
Sometimes corn bread can be dry and crumbly, but the spot cream in this recipe really gives is a great texture.
The sour cream in this cornbread, makes it the softest cornbread ever!! It just melts in your mouth & great with everything!
Can the calories really be 2761 per serving? Is this correct?
Very good recipe. I added cheese for a bit Of a flavor boost. And, i used self-rising flour and corn meal, with excellent Results.
Perfect!! I am glad you liked it! Thank you!
Love this recipe! I didnt have enouGh sour cream on hand so i substituted the rest with cream cheese. Turned out Great.
Not cream cheese.. cottage cheese :). Oops!
Good to know!! Thank you for letting me know!
How many oz. Can of cream corn did you use?
It is the can close to 15 ounces 🙂
This is delicious – not sure if it my oven or the time to bake needs to be longer. I am so glad I started this an hour early as it would not have done before my dinner party if I hadn’t.
Another question – is 1 Tablespoon of baking powder correct? I have never seen so much in a recipe. I will save and use this recipe again.
Cornbread turned out perfect! Very moist. I used a 9X9 glass dish and had to add extra time but it turned out great! Will make again!
Thanks so much for letting me know 🙂 I love hearing that!
Is the nutritional information correct?!9