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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.

A slice of sour cream cornbread.
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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!
A canister of corn meal on a kitchen table.

Ingredients

  • 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
Cornbread batter in a white bowl.

How to Make Sour Cream Cornbread

  1. PREHEAT the oven to 375ยฐF.
  2. 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.
  3. BAKE. Pour the mixture into a 10โ€ cast iron skillet (or 9โ€ square pan that youโ€™ve sprayed with cooking spray). Bake at 375ยฐF for about 25-30 minutes.

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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
Cook: 25 minutes
Total: 35 minutes

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 youโ€™ve sprayed with cooking spray). Bake at 375ยฐF 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 425ยฐ 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.ย ย 

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.

Recipe FAQ

Different size pans?

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.

How to store leftover sour cream cornbread?

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 

About Lil Luna

Lilโ€™ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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4.93 from 38 votes (19 ratings without comment)

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Recipe Rating




59 Comments

  1. Phyllis Klub says:

    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?

  2. lisa durant says:

    3 stars
    Terrific taste but came out more like corn pudding rather than corn bread

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try!

  3. Estella Walls says:

    Can recipe be made with self-rising corn meal, I remember making this recipe back in the day

    1. Lil'Luna Team says:

      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!

  4. Kathie M Mills says:

    5 stars
    This was the best and moistest corn bread I have ever had. Will pass along the link!

    1. LilLunaTeam says:

      I’m so happy you liked it so much! That makes me so happy to hear. Thanks for sharing it!

  5. Kimberly says:

    I love this recipe and Iโ€™ve made it three times already! Finally making it from scratch myself!

    1. Lil'Luna Team says:

      Yay! So glad to hear you enjoy it. Way to make it from scratch!!

  6. Michelle Pennington says:

    5 stars
    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!

    1. Lil'Luna Team says:

      Oh I love that you made them into muffins. Way to modify as needed too. Thanks for sharing!

  7. Laura De Soer says:

    Nutritional info MUST be off, phuleese, no??

    1. Lil'Luna Team says:

      Yes, thanks for catching that! We’ll jump in and update the nutrition info. Thanks!

  8. Iva Welton says:

    5 stars
    Love this cornbread. It is the best.
    But never put sugar in to Southern
    Cornbread. I grew up in NC!
    Best recipe!

    1. LilLunaTeam says:

      I’m so glad you enjoyed it! North Carolina is such a beautiful place!

  9. Pearl Lee says:

    Can I I add sugar to this, and of so about how much?

    1. LilLunaTeam says:

      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!

  10. Debra C. Williams says:

    5 stars
    I made this recipe for cornbread. It was very very good. Will definitely make again and again. Thank you.

    1. Kristyn Merkley says:

      You are welcome!! Happy you liked it!