Moist and sweet, this Sour Cream Cornbread recipe can be made in a jiffy, but it's made totally from scratch! The sour cream gives it a tanginess and cornmeal makes it sweet, this cornbread recipe can't be beat!
A recipe for homemade cornbread that is just waiting to be paired with a hearty bowl of ground venison chili.
Making cornbread from scratch is simple and the result is a tender, moist bread full of delicious corn flavor.
What you'll need
- yellow cornmeal
- all purpose flour
- butter
- sugar
- eggs
- salt
- baking soda
- sour cream
How to make Sour Cream Cornbread
Preheat oven to 375 degrees F.
Grease your baking dish with butter, a bit of cooking spray, or parchment paper. A 9x9 dish would work well here. You can use a 9x13, but the corn bread will be spread a bit thin.
In a large bowl, stir together cornmeal, flour, sugar, salt, and baking soda.
To the dry ingredients, add sour cream, melted butter, and eggs. Stir until everything is fully incorporated. Pour into prepared baking dish.
Bake in preheated oven until a toothpick can be placed in the middle and come out clean. About 30 minutes.
Slice and enjoy!
Recipe Tip
Cook times will vary depending on the type of dish you use to bake this cornbread, glass, cast iron skillet, aluminum, etc., will all have slightly different cook times based on their shape and material. The best test for doneness is a golden brown top and a clean toothpick when inserted in the middle.
Can this cornbread recipe be doubled?
Yes, it totally can. If you double this recipe, bake it in a 9x13 inch pan and it will fit great. You will need to add 5-10 minutes to your overall cook time to account for the added mass.
If you want to make this recipe anything more than doubled (say you are cooking for a crowd), be sure to cook it in 2-3 pans, so as to insure the middle cooks through without the edges becoming overdone.
Can I make cornbread muffins with this recipe?
Sure! To a lined muffin tin, pour cornbread batter into each cup until ¾ full. Bake at 375 for 15-17 minutes, until lightly golden brown.
Variations and Substitutions
- Add in ½ cup of frozen corn or well drained canned corn for extra texture and delicious corn flavor.
- Substitute greek yogurt for sour cream, at a 1:1 ratio. We always use full fat greek yogurt, but low fat works too.
- Make this cornbread gluten free by replacing the all purpose flour with gluten free flour. A lot of people have good luck with Bob's Red Mill 1 for 1 Gluten Free Flour.
What to serve with cornbread
Cornbread is known for going will things like chili (try this flavorful venison chili recipe!), ham and beans, and BBQ main dishes.
But honestly, this easy sour cream cornbread recipe is so mild in flavor, it pairs well with most anything! It is great as an accompaniment to all of your favorite soup recipes or any southern favorites!
You can even enjoy it on its own with butter or a drizzle of honey.
Storage
Store any leftovers in an airtight container at room temperature for up to 4 days.
This cornbread also freezes well and can be kept for several months that way.
Sour Cream Cornbread
Ingredients
- 1 cup corn meal
- 1 cup all purpose flour
- 1 stick butter
- ⅓ cup sugar
- 2 eggs
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup sour cream
Instructions
- Preheat oven to 375 degrees F.
- Grease your baking dish with butter, a bit of cooking spray, or parchment paper. A 9x9 dish would work well here. You can use a 9x13, but the corn bread will be spread a bit thin.
- In a large bowl, stir together cornmeal, flour, sugar, salt, and baking soda.
- To the dry ingredients, add sour cream, melted butter, and eggs. Stir until everything is fully incorporated. Pour into prepared baking dish.
- Bake in preheated oven until a toothpick can be placed in the middle and come out clean. About 30 minutes.
- Slice and enjoy!
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