Sour Cream Cornbread

Sweet and simple sour cream cornbread recipe that is slightly dense and moist, not too crumbly, and perfect with a bowl of soup or chili.

When I was a kid my mom made Jiffy cornbread from that fun little blue box. Her secret touch was to add a little sour cream to the mix to make it more moist and a little thicker than how it normally cooks.

I’ve taken a page from her book and am sharing a great recipe for sour cream cornbread. The sour cream in the cornbread recipe replaces part of the oil and helps to make the cornbread a bit thicker and denser than traditional cornbread. It makes a great cornbread that is sweet but doesn’t fall apart. I love this recipe to serve alongside chili and it’s a great one if you are going to make tamale pie. It’s also perfect for buttering up with lots of honey butter.

Last plug for this recipe – it only takes 5 minutes to stir together and another 20 minutes to bake. That means in less than a half hour you can have a hot bread side dish on the table. It’s so quick and easy! I love to have cornbread ready when I make things like soups and chilis. It rounds out the meal and it’s a good option for kids who don’t love what you made (tell me I’m not the only one who has a kid who doesn’t love chili as much as you do!?).

Tips and Tricks for Making Sour Cream Cornbread:

• Because you are replacing the fat/oil in this recipe with sour cream I have found it best to use full fat sour cream and not light.
• Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
• This recipe is great with a drizzle of honey, butter, honey butter, or just as it is. I like to serve it with lentil chili, vegetarian chili (made in the Instant Pot!), or next to simple baked chicken legs with some roasted veggies or a salad on the side. It goes well with lots of things.
• How fun is it cooked in the cast iron pan? I just grease it and cook it in cast iron like you would any other pan. I think you need one.
• I have made this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly.

Sour Cream Cornbread

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★★★★★

5 from 1 reviews

• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 Servings
• Category: Quick Breads
• Method: Oven
• Cuisine: American

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Description

You’ll love this sweet and easy sour cream cornbread recipe that is slightly dense and moist, not too crumbly, and perfect with a bowl of soup or chili.

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Ingredients

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sour cream
• 1 large egg
• 4 tablespoons melted butter

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Instructions

1. Preheat the oven for 400 degrees F and lightly grease an 8-inch square baking dish or a 9-inch round pie plate.
2. In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
3. Make a well in the center of the dry ingredients and add the sour cream, egg, and melted butter.
4. Slow mix the ingredients until everything comes together, taking care not to over mix.
5. Add the prepared batter to the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes or until the top is golden brown and the cornbread is cooked through.
7. Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.

Keywords: easy cornbread recipe, sour cream cornbread, sweet cornbread recipe, baking with sour cream

If you love this easy sour cream cornbread recipe, you might also like these:

• The Best Cornbread Recipe
• Pumpkin Cornbread Muffins
• Cornbread Waffles with Chili: 15 Minute Dinner
• Easy Turkey Pumpkin Chili
• Instant Pot Vegetarian Chili

Enjoy from my kitchen to yours, friends; it’s a good one.