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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.
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