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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
- ยผ 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
- โ cup yellow cornmeal
- 1 cup all-purpose flour – Gluten-free baking flour works at 1:1 ratio.
- ยฝ cup sugar – or light brown sugar
- 1 tablespoon baking powder
- ยฝ teaspoon salt
How to Make Sour Cream Cornbread
- PREHEAT the oven to 375ยฐF.
- MIX. In a medium-sized bowl, whisk 1 cup flour, โ
cup cornmeal, ยฝ teaspoon salt, ยฝ cup sugar, and 1 tablespoon baking powder.
- In a large bowl, stir ยผ 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 10โ cast iron skillet (or 9โ square pan that youโve sprayed with cooking spray). Bake at 375ยฐF 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
- ยผ cup canola oil, or vegetable oil
- 1 cup sour cream
- 1 (15-ounce) can creamed corn
- 3 large eggs
- โ cup yellow cornmeal
- 1 cup all purpose flour
- ยฝ cup sugar
- 1 tablespoon baking powder
- ยฝ teaspoon salt
Instructions
- Preheat the oven to 375ยฐF.
- 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 10โ cast iron skillet (or 9โ square pan that youโve sprayed with cooking spray). Bake at 375ยฐF 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 375ยฐF 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.ย
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 Iโve 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!