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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.
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.
I saw a cornbread recipe on TV that included creamed corn and sour cream but used brown sugar instead of white. Could I use brown sugar in your recipe?
Terrific taste but came out more like corn pudding rather than corn bread
Thanks for the feedback and for giving the recipe a try!
Can recipe be made with self-rising corn meal, I remember making this recipe back in the day
I haven’t tried the recipe with self-rising corn meal before. If you do, you’ll have to let us know how it turns out!
This was the best and moistest corn bread I have ever had. Will pass along the link!
I’m so happy you liked it so much! That makes me so happy to hear. Thanks for sharing it!
I love this recipe and I’ve made it three times already! Finally making it from scratch myself!
Yay! So glad to hear you enjoy it. Way to make it from scratch!!
Wow!! These are delightful! So glad we tried these tonight!! Our dear 80 years young friend literally said these are the best she has ever had! (these because we made muffins lol)
We ended up using a small can of shoepeg corn since we didn’t have creamed corn… so we added maybe a scant 1/4.C. of heavy whipping cream. Delicious!
Oh I love that you made them into muffins. Way to modify as needed too. Thanks for sharing!
Nutritional info MUST be off, phuleese, no??
Yes, thanks for catching that! We’ll jump in and update the nutrition info. Thanks!
Love this cornbread. It is the best.
But never put sugar in to Southern
Cornbread. I grew up in NC!
Best recipe!
I’m so glad you enjoyed it! North Carolina is such a beautiful place!
Can I I add sugar to this, and of so about how much?
The recipe calls for 1/2 cup granulated sugar. I haven’t tried using more sugar than that in this recipe so I’m not sure how it would turn out but if you try it with more sugar I’d love to know how it tastes!
I made this recipe for cornbread. It was very very good. Will definitely make again and again. Thank you.
You are welcome!! Happy you liked it!
Made this last night here in Melbourne Australia 🇦🇺 To go with some low and slow baby neck ribs
Sounds good! Thank you!
So moist and delicious! I strongly dislike cornbread, my mother in law made this recipe, so I tried it to be polite! I went back for seconds!
LOL..glad you were polite & tried it 🙂 That makes my day!
This is the best! I made muffins. They were super high and absolutely delicious. I couldn’t find creamed corn at any store so used whole kernel and didnt totally drain all the water out. Worked perfectly. Gave half to some friends who are very picky and they concurred with me. ❤❤❤
Thank you for sharing this!
You are so welcome!! Muffins would be perfect! Thank you for sharing that!
making it now! 1/2 cup sugar is correct, right?! hope so! other recipes call for less, so fingers crossed!
Yep 🙂 Hope you like it!!
Very good receipe and easy to make.
Happy you think so 🙂 Thank you!
Do you have a website? Because the only way that I have found to view your recipes is to Google them. It is kind of a hassle.
This blog is my site, where all my recipes are. I am also on Pinterest.
You state 9″ square pan but the photo looks like a 9X13″ pan. Is that why everyone reports it needs a longer bake? Which is the proper size?
It is a 9in pan. The recipe is doubled in the pictures. Sorry for the confusion 🙂
Surely those calorIes and other numbers are for the whole thing and not per serving!!
This corn bread is yummy unless it dry. This version is ABSOLUTELY delicious!
I love a good cornbread. It goes with so many dishes. Thank you!
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