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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.
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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.
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!