Sour Cream Cornbread

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:

• Green Enchilada Pork Chili
• Chili’s Copycat Enchilada Soup
• Taco Soup

For more cornbread recipes, try:

• Buttery Cornbread 
• Sweet Cornbread 
• Cornbread Stuffing
• Mexican Cornbread
• Bacon Cheddar Jalapeno Cornbread
• Cornbread Muffins

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4.93 from 38 votes

Sour Cream Cornbread

By: Lil’ Luna

On the table in about 30 minutes, this tender sour cream cornbread is the perfect side to your favorite bowl of chili.

Servings: 12

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Ingredients 

1x2x3x

• ▢ 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

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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

Double it. Double the ingredients and bake it in a 9×13 inch pan.

Muffins. Grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425° for about 20 minutes

Storage. Once the cornbread has cooled, cover and store on the counter for 2-3 days or in the fridge for 5-7 days. Wrap tightly with plastic and foil and freeze for up to 3 months.  

Nutrition

Calories: 227kcal, Carbohydrates: 30g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 233mg, Potassium: 233mg, Fiber: 2g, Sugar: 10g, Vitamin A: 213IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread

Cuisine: American

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